Zucchini Soup Recipe
Zucchini Soup Recipe – creamy, low carb, low calorie soup, that comes together in under 30 minutes. This is seriously the best zucchini soup ever! Vegan option available. Kid friendly, perfect for a healthy start of the year.
Looking for a simple and delicious way to incorporate zucchini into your daily menu?
This easy zucchini soup requires just a few pantry staples and under 30 minutes to make. Basic cream of zucchini soup that could be topped with cheese, sour cream , parsley or croutons.
What ingredients do I need to make this zucchini soup recipe?
Zucchini – zucchini variety of your choice. For soup, you can use any type of zucchini. Either dark green, light green or striped. No need to peel the vegetable. Just trim the ends and cut into pieces. Cook until soft, then puree until smooth.
Olive oil – any type of vegetable oil can be used. Butter can be substituted. Use it to cook the garlic and onion until soft and fragrant.
Cream – omit for the vegan version or use a plant based substitute. If you want to make a truly creamy, smooth and tasty soup I suggest that you use heavy whipping cream. Sour cream can be used instead and it produces less creamy cream of zucchini soup.
Salt, black pepper, thyme – salt and black pepper are mandatory to season the zucchini and bring some taste to the soup. Thyme is optional, but it brings a nice, distinct flavor to the soup. Basil can be used instead of thyme.
Bone broth – perfect for Keto and low carb. Stay tuned for my homemade bone broth recipe. Chicken or vegetable stock can be used instead, to make the soup taste more balanced. Water and some chicken or veggie bullion can be used as well.
Green herbs, sour cream or olive oil – for garnishing.
How to make a creamy zucchini soup?
You need to follow some simple steps for this zucchini soup recipe:
Cook the onion and garlic for 2 minutes in olive oil.
When the onion and garlic have started to soften add the zucchini and cook for 1 minute.
Add the seasoning and broth. Simmer for 15 minutes.
Blend with an immersion blender until smooth.
Add the cream. Add more salt and pepper to adjust the taste.
Keep in an air tight container in the fridge for up tp 3 days or freeze for up to 2 months.
How long does it take to boil zucchini?
For a soup, where zucchini will be blended it takes around 15 minutes to boil and soften the vegetables. Depending on the size of the vegetables and if you desire to have some well shaped pieces of zucchini in a soup (not mushy or creamed), it may take between 5-15 minutes to boil zucchini.
Does this soup freeze well?
While freezing zucchini is arguable for some people, I like to freeze both raw and cooked zucchini.
This low carb zucchini soup can be frozen in an air tight container for up to 2 months. Defrost in the fridge overnight and reheat on the stove top or in the microwave.
More Zucchini Recipes:
Zucchini Soup
Ingredients
- 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
Instructions
-
Heat oil (butter) in a pot.
-
Add the onion and garlic and cook for 2 minutes, stirring frequently.
-
When the onion and garlic have started to soften add the zucchini and cook for 1 minute.
-
Add the salt, pepper, thyme and broth. Bring to a boil and simmer for 15 minutes.
-
Remove from heat.
-
Using an immersion blender blend the soup until smooth.
-
Add in the sour cream and stir to incorporate. Add more salt if necessary and serve.
-
Keep in an air tight container in the fridge for up tp 3 days.
Made this today following the recipe actually (no substitutes) and it is delicious. Will definitely made again.
Made this recipe last week. Used the heavy whipping cream. It was very good. My family and I ate most of it up in one sitting. Will be making this soup again. Lovely!
This looks so good! What a great way to use up zuchini! You could even freeze it to enjoy later!
Thanks for sharing! It would be tasty to throw in a couple other veggies too or serve over rice!
Can I use squash instead of zucchini?
Yes, you can use squash instead of zucchini. Let me know how you like it!
96 degrees out but needed to use up a zucchini!so quick and easy too! It came out delicious! I used heavy cream and a few dollops of sour cream, and added in some shredded cheese and a dash of crushed red pepper!
Can I use vegan yogurt instead of sour cream?
Yes, vegan yogurt will be fine.
This looks really good. Thank you for providing the nutrition content. How much is considered a serving?
It is 1 cup
This is wonderful. Perfectly yummy soup. I tasted before I got out the immersion blender, and I liked it so much I decided not to blend it. I enjoyed it chunky, and I’m sure it would be wonderful pureed as well. Thank you for posting this recipe.
Love this soup! Next time I’ll make it without blending as well 🙂
Do you think I could substitute the cream with coconut milk?
Yes, you can
Delicious! Used half n half and it is creamy and sooo satisfying! Thank you!
Made it tonight, it was DELICIOUS!!
Can I use frozen shredded zucchini? If so, any additional steps I would need to take in cooking? Thank you!
Yes, you can. Just make sure they are defrosted.
This recipe is so good and easy to make. I substituted the sour cream with greek yogurt.
I can’t wait to make this as I have so much zucchini growing right now. Do you think it’s ok to freeze?
I think you could freeze it.
This sounds delicious. Has anyone tried using greek yogurt in place of the heavy cream/sour cream? Thanks, can’t wait to try it.
Thank you!
It may work, but I suggest that if you do so, you consume the soup within a day of making it, because it may go bad more quickly than if you use heavy cream.
Looks awesome, I’m about to make this. Just wondering what the serving size is?
Hi,
It is 1 cup.
looks yummy. i love a good soup.
Great recipe Mira! I roasted my veggies in a 350 degree oven for 45 minutes and threw in a poblano pepper for added depth.. Toasted a teaspoon of ground cumin for extra flavor and it was THE BOMB!
OMG! This is delicious. I made mine with the sour cream so as to lower the calories. It gave the soup such a twang. Thanks for the recipe. I do have one question. Is the nutrition info based on the use of the heavy cream? Thanks again.
Hi, yes, the nutrition info is based on the use of heavy cream.