This post may contain affiliate links. Please read our disclosure policy.
Make this creamy zucchini soup in under 30 minutes! Light, low-carb, and full of flavor with a vegan option. A simple, cozy recipe for any season.
A silky, comforting bowl of zucchini soup made with just a handful of ingredients and ready in 30 minutes. It’s naturally low-carb and low-calorie, yet rich and flavorful – perfect for a quick healthy lunch or light dinner.
Why You’ll Love This Recipe
- Creamy, smooth texture and mild flavor everyone will enjoy.
- Made with simple, real-food ingredients you probably already have.
- Ready in just 30 minutes from start to finish.
- Naturally low in carbs, gluten-free, and easy to make vegan.
- Family-friendly, kid-approved, and freezer-friendly.
Ingredients For Homemade Zucchini Soup
- 1 tablespoon olive oil or butter
- 2 large zucchini (about 6 cups), chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups bone broth, chicken broth, or vegetable stock
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional) or substitute with basil
- 1 cup heavy cream or sour cream (use coconut milk or cashew cream for vegan)
- Olive oil, sour cream, or parsley for garnish
How To Make Creamy Zucchini Soup
- Heat the olive oil or butter in a large pot over medium heat. Add onion and garlic and cook for about 2 minutes, stirring often, until fragrant and softened.
2. Add the chopped zucchini, salt, pepper, and thyme. Stir and cook for 1 minute.
3. Pour in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes, or until the zucchini is very soft.
4. Remove from heat. Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches.
5. Stir in the cream and adjust the seasoning with more salt and pepper if needed.
Tips and Variations
- Garnish with croutons, roasted chickpeas, or a sprinkle of Parmesan if desired.
- To make it dairy-free or vegan, replace the cream with coconut milk or cashew cream.
- Add fresh herbs like basil, dill, or parsley for more flavor.
- To thicken, simmer uncovered to reduce liquid or add a bit of cooked cauliflower or potato before blending.
- Add a squeeze of lemon juice or a pinch of nutmeg at the end to brighten the flavor.
Storage and Freezing
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove.
More Zucchini Recipes:
Soup Recipes To Try
Zucchini Soup Recipe
Creamy Zucchini Soup made with simple ingredients and ready in under 30 minutes. Light, low-carb, and full of flavor, this easy soup is perfect for a quick weeknight meal or cozy lunch. Can be made with cream or kept dairy-free for a vegan option.
Ingredients
- 1 tablespoon olive oil or butter
- 2 large zucchini, about 6 cups, chopped into small pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable stock, chicken broth or bone broth
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme, optional, or substitute with basil
- 1 cup sour cream or heavy whipping cream, use coconut milk for dairy-free
- Olive oil, sour cream, or chopped parsley, for garnish
Instructions
- Heat olive oil or butter in a medium pot over medium heat.
- Add the chopped onion and garlic and cook for about 2 minutes, stirring often, until softened and fragrant.
- Add the zucchini, salt, pepper, and thyme. Stir and cook for 1 minute.
- Pour in the broth, bring to a boil, then reduce heat and simmer for about 15 minutes, or until zucchini is soft.
- Remove from heat. Using an immersion blender, puree the soup until smooth (or transfer to a blender carefully, in batches).
- Stir in the cream until fully combined. Adjust seasoning to taste and serve warm.
- Garnish with sour cream, parsley, or a drizzle of olive oil before serving.
Notes
- Carbs per serving: Approximately 7 grams net carbs per serving (recipe serves 4).
- Best type of zucchini: Use any kind of zucchini you have—dark green, light green, or striped. No need to peel; simply trim and chop.
- To thicken the soup: If your soup turns out thinner than you’d like, simmer uncovered for a few minutes to reduce the liquid. You can also blend in extra cooked zucchini, potato, or cauliflower, or whisk in a small slurry of cornstarch and water.
- If the flavor feels flat: Try adding more herbs like basil, parsley, dill, or thyme. A splash of lemon juice or a pinch of nutmeg helps brighten the flavor. Grated Parmesan cheese (if not vegan) adds depth too.
- Dairy-free option: This recipe can easily be made dairy-free. Substitute heavy cream with coconut milk, almond milk, or cashew cream. Blending in cooked cauliflower also creates a naturally creamy texture.
- Serving suggestions: Serve with crusty bread, crackers, or a fresh salad. Great toppings include croutons, roasted chickpeas, grated Parmesan, or chili flakes for a little heat.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave.
Nutrition
Calories: 287kcal, Carbohydrates: 8g, Protein: 9g, Fat: 25g, Saturated Fat: 16g, Cholesterol: 89mg, Sodium: 415mg, Potassium: 350mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1158IU, Vitamin C: 21mg, Calcium: 65mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
Several creamy zucchini soup recipes out there, but this is a good one. I used it as a guide to salvage a much less flavorful version. Tip: Try adding a few dashes of Tabasco sauce; it’s my secret ingredient in cream soups and white sauces. Hubby loved the results.
Glad you liked it!
I made this soup tonight. It was really, really good. I’d never had zucchini soup before and didn’t know what to expect but it is definitely worth making. I made the recipe exactly as it’s written and personally wouldn’t make any changes to it. Best of all, it was so easy to make! Thank you for sharing such a great recipe.
It’s simmering right now. I did one and half times all ingredients and eyeballed everything except the broth. I subbed seasoned veggie Better Than Boullion and light sour cream. I also only used about 2.5-3 T of Kerrygold butter when I sautéed the veggies in a large iron skillet. I transferred the mix to a stock pot and then added the broth. Serving with crusty bubble bread from Pargo’s. Google it, you won’t be disappointed.
I’ll try it! Thanks!
Was looking for a quick supper that didn’t require any last minute trips to the grocery store and this recipe fit the bill. After reading a few reviews, I also chose to add a little heat with some pepper flakes in the first step with the melted butter/oil. It was a delicious summertime light meal with plenty of possibilities to alter the base recipe to your liking. I will be making it again.
Delicious. Swapped out the sour cream for puréed cottage cheese for more protein. My new go too, reset soup.