Go Back
–+ servings
Creamy Zucchini Soup

Creamy Zucchini Soup – Your Go-To Comfort Food Delight

Creamy Zucchini Soup is a luscious blend of fresh zucchini, offering a comforting dish perfect for warm days or cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Adds richness and depth to the soup; use olive oil as a healthier alternative.
  • 1 medium Yellow Onion Provides a sweet base flavor; substitute with shallots or leeks for variation.
  • 2 cloves Garlic Enhances the savory profile; fresh garlic is best for optimal flavor.
  • 4 cups Fresh Chopped Zucchini The star ingredient; provides body and flavor; use firm zucchini without soft spots.
  • 2 medium Russet Potatoes Thickens the soup and adds creaminess; substitute with cauliflower for a lower-carb option.
  • 4 cups Chicken Broth Serves as the soup’s base; vegetable broth is an excellent vegetarian substitute.
For the Seasoning
  • 1 teaspoon Dried Rosemary Contributes an earthy note; can be replaced with fresh rosemary or thyme.
  • 1 teaspoon Dried Thyme Complements zucchini’s flavor; fresh thyme is a good substitute.
  • 1 teaspoon Dried Oregano Adds a hint of Mediterranean flair; basil can be used in its place.
  • ½ teaspoon Celery Salt Enhances savory flavor; use regular salt if unavailable.
  • to taste Salt & Pepper Essential for seasoning; adjust to taste.
  • optional Cayenne Pepper Adds a kick; adjust based on heat preference; a pinch can elevate your Creamy Zucchini Soup!
For the Creamy Finish
  • ½ cup Heavy Cream Contributes a rich, creamy texture; replace with coconut cream for a dairy-free version.
  • 1 cup Shredded Cheddar Cheese Provides cheesiness and thickens the soup; use a cheese blend for more flavor.
  • 1 tablespoon Soy Sauce Adds umami depth; can be omitted for a gluten-free version.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Step‑by‑Step Instructions for Creamy Zucchini Soup
  1. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and starts to bubble, add 1 diced yellow onion. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Then, add 2 minced garlic cloves and cook for an additional 60 seconds, until fragrant and lightly golden.
  2. Next, add 4 cups of chopped fresh zucchini to the pot along with 1 teaspoon each of dried rosemary, thyme, oregano, and ½ teaspoon of celery salt. Stir everything together, allowing the zucchini to cook for about 5 minutes.
  3. Stir in 2 diced russet potatoes and 4 cups of chicken broth, followed by 1 tablespoon of soy sauce for an umami boost if desired. Mix well to combine all the ingredients. Bring the mixture to a rolling boil, then reduce the heat to medium-low, allowing it to simmer gently for about 5 minutes until bubbling.
  4. Partially cover the pot and let the creamy zucchini soup simmer for 15-20 minutes.
  5. Remove the pot from heat. Using an immersion blender, purée the soup until smooth and creamy. If you prefer a chunkier texture, you can mash it slightly instead. After blending, stir in ½ cup of heavy cream and 1 cup of shredded cheddar cheese until fully combined and melted.
  6. Ladle the creamy zucchini soup into bowls while it’s still warm. Garnish with a sprinkle of additional cheese, if desired, and serve immediately.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

Store leftover creamy zucchini soup in an airtight container for up to 3 days, or freeze for up to 3 months. Consider freezing in single-serving sizes for easy access.

Tried this recipe?

Let us know how it was!