Zucchini Soup

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Zucchini soup is an easy soup that combines all the flavors of late summer!

Got a surplus of garden variety zucchini? We thought so! Instead of giving it away, why not try this easy, creamy recipe for zucchini soup? This recipe can even be served chilled as an appetizer before a special occasion!

Zucchini Soup in white bowls with zucchini and bread on the side

A Perfect Summer Soup

You can never run out of things to do with zucchini, but this soup is so easy and yummy—it really is a great way to enjoy the excess bounty at the end of summer!

It’s perfect for work or a light supper alongside a tossed salad on a busy weeknight. And it’s delicious served with homemade bread!

If pennies are tight, zucchini soup is economical as well as elegant!

ingredients to make Zucchini Soup on a marble board


VEGETABLES Of course, zucchini is the star here! Whether it is picked fresh from your (or your neighbor’s) garden or fresh from the farmer’s market, choose zucchini that are a deep green, heavy, and firm with no soft spots or broken skin.

Sauteed onion and garlic give the broth its savory flavor.

BROTH Chicken broth can be substituted for vegetable broth but I really do love the flavor the chicken broth adds to this soup. A splash of heavy cream adds a bit of richness.

GARNISH  A dollop of sour cream and a garnish of dill make this summer favorite elegant enough for a party. A light sprinkling of croutons for a great topping too!

How to Make Zucchini Soup

No need to peel the zucchini in this recipe! The skin on zucchini is very soft and since it gets cooked into the recipe, a little bit of color only adds to the presentation!

chunky Zucchini Soup in a pot

  1. Saute onion and garlic in butter. Add zucchini and saute.
  2. Add broth, salt, and pepper. Cover and simmer.

blending zucchini soup in a silver pot with a hand blender


  1. Puree soup with an immersion blender. Stir in cream.
  2. Serve with a dollop of sour cream and a sprig of fresh dill.

What to Serve with Zucchini Soup

This cream of zucchini soup is perfectly paired with other garden-grown treats like tomatoes. Try it with our delicious fresh tomato salad. Add some cheesy garlic breadsticks or drop biscuits for dipping and maybe a fresh glass of white sangria for the perfect late summer supper!

Zucchini Soup in a pot


  • Refrigerate it in a container with a tight-fitting lid for up to 5 days.
  • To reheat, gently bring it to the desired temperature on the stovetop, stirring so as not to scald the cream. Adjust salt and pepper and serve.
  • Freeze zucchini soup in zippered bags with the date labeled on them. Store flat in the freezer and once they are frozen they can be stored upright (like books) saving freezer space!

Favorite Zucchini Recipes

Did you love this Zucchini Soup? Be sure to leave a rating and a comment below! 

Zucchini Soup in white bowls garnished with dill
4.88 from 8 votes
Review Recipe

Zucchini Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Creamy and comforting, this Zucchini Soup is perfect any day of the year!


  • 1 ½ pounds zucchini about 2 medium
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 ¼ cups chicken broth not low sodium
  • salt & black pepper to taste
  • ½ cup heavy cream
  • sour cream and fresh dill for garnish

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  • Dice zucchini into ½ " pieces, do not peel.
  • Cook onion and garlic in butter over medium heat until tender. Add zucchini and cook until tender, about 5 minutes more.
  • Stir in broth, salt & pepper. Cover and simmer 10-15 minutes or until zucchini is very soft.
  • Puree soup using a hand blender. Stir in cream and simmer 1 minute more.
  • Taste and season with salt and pepper if needed. Garnish with sour cream and fresh dill.

Recipe Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
Reheat in the microwave or on the stovetop and refresh with salt and pepper. 

Nutrition Information

Calories: 172, Carbohydrates: 9g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 535mg, Potassium: 598mg, Fiber: 2g, Sugar: 5g, Vitamin A: 865IU, Vitamin C: 41mg, Calcium: 61mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
Zucchini Soup in white bowls with text
Zucchini Soup in a white bowl with a spoon and writing
Zucchini Soup in a white bowl with a title


Zucchini Soup in a white bowl with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Just made this with some organic marked down zucchini I got for less than $2! The soup was absolutely delicious and made such an economical meal effortlessly!!5 stars