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+ servings
Servings: 4

Zucchini Soup

Prep Time:
5 mins
Cook Time:
20 mins
Zucchini Soup Recipe - creamy, low carb, low calorie soup, that comes together in under 30 minutes.
Best zucchini soup recipe in a white bowl
5 from 5 votes
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  • 1 tbsp olive oil or butter
  • 2 large zucchini — about 6 cups, cut into small pieces
  • 1 large onion — chopped
  • 3 cloves garlic — minced
  • 3 cups bone broth — chicken or veggie stock
  • 1/2 tsp salt — more or less to taste
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme — optional
  • 1 cup sour cream or heavy whipping cream
  • Olive oil — sour cream, parsley for garnishing


  1. Heat oil (butter) in a pot.
  2. Add the onion and garlic and cook for 2 minutes, stirring frequently.
  3. When the onion and garlic have started to soften add the zucchini and cook for 1 minute.
  4. Add the salt, pepper, thyme and broth. Bring to a boil and simmer for 15 minutes.
  5. Remove from heat.
  6. Using an immersion blender blend the soup until smooth.
  7. Add in the sour cream and stir to incorporate. Add more salt if necessary and serve.
  8. Keep in an air tight container in the fridge for up tp 3 days.

Recipe Notes

7 grams net carbs
Course: Soup
Cuisine: American
Keyword: zucchini soup

Nutrition Information

Calories: 287, Fat: 25g, Saturated Fat: 16g, Cholesterol: 89mg, Sodium: 415mg, Potassium: 350mg, Carbohydrates: 8g, Fiber: 1g, Sugar: 4g, Protein: 9g, Vitamin A: 1158%, Vitamin C: 21%, Calcium: 65%, Iron: 1%