As zucchini season nears, you may start looking for an excellent zucchini soup recipe that you can serve warm or cold. This “Cream of Courgette Soup”, as she would call it, was passed down from my mother and has proven time and again to be the best zucchini soup recipe.
If you’re not in the mood for soup but still want to use your fresh zucchini from your kitchen garden, check out some of my other zucchini recipes, such as Zucchini Shrimp Scampi, Zucchini Noodles, Baked Zucchini Fritters, or Paleo Zucchini Bread with Almond Flour. During the summer months, when I have so much zucchini to use these are the recipes I make.
Why I Love This Recipe:
The wonderful thing about this easy soup is that it is so versatile. Regardless of who you are or where you are, there is a way to make this soup into something you love.
- Garden Fresh: This soup is excellent for using up all those fresh garden zucchini (aka courgette) that you have been growing all summer long.
- 5 Ingredients, One Pot, and 30 minutes is all you need: This easy creamy zucchini soup recipe only requires 5 ingredients (plus salt and pepper) and is made in one pot.
- Creamy without Heavy Cream: Thanks to the addition of one small potato, the soup is super creamy without a drop of heavy cream.
- Diet-Friendly: Zucchini is a healthy source of vitamins and minerals. Without modifying the recipe, you have a gluten-free, low-carb, dairy-free, low calorie, and vegan-friendly soup. It can also be made keto-friendly with one minor adjustment.
- Enjoy Year-Round: On a cold winter night, you can warm the soup up, providing warmth and comfort without being too heavy. Enjoy it cold in the summer and let the fresh zucchini cool you off after a day in the heat.
Ingredient Checklist:
As I mentioned before, you will only need 5 core ingredients (plus salt and pepper) for this comforting soup. Grab them at any local market or from your own garden!
You will need 4 medium-sized zucchini (approximately 1 1/2 lbs), 1 small/ medium onion, 1 medium-sized Yukon Gold potato (5 oz.), 2 cloves of garlic, 4 cups of vegetable broth, 1 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper.
Toppings and Substitutions:
- Optional Toppings: While this creamy courgette soup is perfectly delicious by itself, I decided to top it off with a dollop of my Greek Yogurt Sauce (made with plain yogurt) and a squeeze of fresh lemon juice. I also sprinkled it with some chopped fresh dill but fresh parsley would also work.
- Vegetable Broth or Chicken Stock: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish.
With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.
How to Make Zucchini Soup Recipe:
- Prepare Ingredients: Prepare zucchini by cutting into 3-inch pieces (peeling is optional). Next, peel and cut the potato into chunks. Then, peel the onion and cut it in half (no need to chop). Lastly, peel the garlic cloves.
- Combine Ingredients: Combine zucchini, onion, potato, garlic, vegetable broth, salt, and pepper and dump into a large pot, dutch oven, or 4-quart saucepan. Place the lid on top and place over medium-high heat.
- Boil and Simmer: Bring mixture to a boil and simmer for 20-25 minutes or until zucchini is tender. You can check doneness by inserting a knife through one of the zucchini or potato pieces. If it comes in and out easily, your zucchini potato soup is ready for blending.
- Blend: Remove from heat and blend mixture using an immersion blender. If you do not have an immersion blender, you can use a regular blender or a food processor. Simply puree until it is creamy with no chunks remaining.
- Garnish: Add an optional garnish of yogurt sauce. You may substitute yogurt sauce with a dollop of sour cream, if you prefer. Add a squeeze of lemon or lime juice and top with fresh dill for a little extra flavor, taking this soup to the next level.
How to Serve:
When serving this delicious soup, use your creativity! There is an easy way to make this soup perfect for anyone. Below you will find my favorite ways to enjoy this delicious cream of zucchini soup.
- Creamy Yogurt Topping: My favorite option for garnish is my quick and easy Greek Yogurt Sauce. This was a staple at home growing up in Turkey and it is how my mom served it. It makes a great addition to the soup and many of my other Turkish dishes.
- Sour Cream: Depending on what you have in your kitchen, you can easily top this Cream of Zucchini Soup with a dollop of sour cream instead of the yogurt sauce.
- A drizzle of Extra Virgin Olive Oil: For a simple garnish, I usually drizzle it with a tablespoon of olive oil, a squeeze of lemon juice, and sprinkle it with a pinch of flaky sea salt and an optional red pepper flakes (for some heat) to finish.
- Cheese: A sprinkling of feta or parmesan cheese is an excellent addition to this light soup.
- Fresh Dill (or parsley): You may even want to visit your garden for a fresh sprig of dill to top off this soup. Alternatively, you can also use fresh Italian parsley as garnish.
- Crusty Bread: If you are looking for a heartier option, serve this soup with a crusty loaf of bread like my No-Knead Bread or Olive Bread. Both of these bread recipes pair well with many creamy soups, providing a great combination of flavors and textures.
Storage and Freezing Instructions:
- Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
- Freezing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
Variations:
If you are looking to change up this recipe, there are some easy adjustments that you can make. This soup easily fits into many diets, so there is a delicious option for everyone!
- Yellow Squash: If you have some yellow squash in your garden, you may opt to make a zucchini yellow squash soup. Replace 2 of your zucchinis with 2 yellow squash.
- For a Keto Zucchini Soup: Replace the potato with ½ cup of heavy whipping cream. When your boiling is near completion, add the heavy whipping cream, stir, and bring to a boil.
FAQs:
I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
Yes, you can freeze this easy zucchini soup! Simply bring to room temperature, and seal in an airtight, freezer-safe container. Your soup is then ready to be stored in a freezer for up to 30 days.
Other Vegetable Soup Recipes You Might Like:
If you are looking for other creamy vegetable soups made with simple ingredients, check out some of my other reader favorite recipes below:
- Carrot Soup
- Chilled Cucumber Soup
- Jerusalem Artichoke Soup
- Pumpkin Soup with Ginger
- Vegetarian Sweet Potato Soup with Chickpeas
- Vegan Butternut Squash Soup
- Need more inspiration? Be sure to check out all our Healthy Soup Recipes.
If you try this Cream of Zucchini recipe or any other one of our zucchini recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Cream of Zucchini Soup Recipe
Ingredients
- 4 medium sized zucchini, (approximately 1 ½ lbs) peeled & cut into 3 inch pieces
- 1 small onion, peeled and cut into half
- 1 medium-sized, 5 oz. Yukon gold potato, peeled and cut into chunks
- 2 cloves garlic, peeled
- 4 cups of vegetable broth, or chicken broth*
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Optional Toppings:
- 1 cup Greek Yogurt Sauce, or a few dollops of sour cream
- 4 tablespoons Lemon Juice, Freshly squeezed
- 2 tablespoon fresh dill or fresh parsley, chopped
- extra virgin olive oil
Instructions
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
- Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.
Video
Notes
- Do You Peel Zucchini for Soup? I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
- Use chicken broth: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish. With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.
- Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
- Freezing & thawing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
- The calorie information below does not reflect any calories coming from the optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Zucchini Soup recipe was originally published on September 2013. It has been updated with new photos and helpful information on June 2021.
Will be making all soups soon can i use coconut yogurt for the greek yogurt sauce as am a vegan i love zucchini soooooooooooooo much perfect for raining days in Singapore and my after office meals after this i will be taking a break from commenting on your recipes until my birthday on 19 September will tag you on twitter if i make all soups and let you know how it goes Thanks Ramya
Sounds good. I hope you enjoy it Ramya!
Cheers.
tasty! thanks for sharing it with us! 🙂
Hi Zahrita,
I am so happy to hear that you liked it.
I make this soup with different vegetables all the time.. 🙂
Cheers!
Ice
Delicious and healthy.
Tasty and pretty. Thanks Aysegul!
Great idea and recipe! I made it last night, though I used cauliflower and celery instead of zucchini, as that’s what I had in my fridge.
Side note: do you have an immersion blender? It makes pureeing soup like this so much simpler (not to mention, less messy) than transferring it to the food processor. 😉
Very delicious, thank you for the inspiration. 🙂
Hi Chrissann,
I do not have an immersion blender. However it is in my “wish list” of kitchen equipments to own. I can see how easy it would make it at the pureeing stage.
I am happy that you liked it.
Cheers,
Ice