Got a surplus of garden variety zucchini? We thought so!
In this summer soup recipe, zucchini is cooked with a bit of onion in broth until tender. Once tender, it’s pureed until smooth and simmered with a bit of cream.
Zucchini soup is one of the easiest soups you’ll ever make! Garnish with fresh herbs and serve with crusty bread.
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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!
- Budget-friendly and elegant, this zucchini soup is delicious too!
- This soup needs very few ingredients and is packed with fresh summery flavor.
- It’s quick to prepare so it’s perfect for a weeknight meal.
- Enjoy as an appetizer or light meal alongside a tossed salad or with bread for dunking!
Ingredients/Variations
Zucchini – 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 deep green, heavy, and firm with no soft spots or broken skin.
Onion/Garlic –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!
Variations – We love this soup because it’s light and fresh. You can add in extras like celery, diced potatoes, carrots, or even cannellini beans.
How to Make Zucchini Soup
No need to peel the zucchini in this zucchini soup 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!
- Cook onion and garlic in butter. Add zucchini and saute until slightly tender.
- Add broth, salt, and pepper, bring to a boil, reduce heat, and simmer.
- Blend the soup with an immersion blender. Stir in cream.
- Serve with a dollop of sour cream and a sprig of fresh dill.
What to Serve with Zucchini Soup
Garnish: Ladle the soup into a bowl and garnish with fresh basil, dill, or other herbs. You can sprinkle on a little bit of parmesan cheese or even a squeeze of lemon juice.
Sides: We love this next to a fresh light salad like kale salad or tomato salad.
I serve most soups with bread for dipping! Add crusty bread, French bread, or even cheesy garlic breadsticks or drop biscuits so sop up every last bit in the bowl.
Leftovers
- 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!
More Must Have Zucchini Recipes
Grilled Zucchini
Lemon, herbs, and simple seasonings turn this grilled zucchini into a fresh and easy side. It pairs perfectly with anything off the grill and adds a burst of flavor and nutrition to any summer meal.
Fried Zucchini Recipe
Crispy fried zucchini is a simple way to turn fresh zucchini into a golden, crunchy appetizer or side dish. The slices are coated in flour, egg, parmesan, and seasoned breadcrumbs, then fried until crisp outside and tender inside. Serve them warm with marinara, ranch, or garlic aioli for dipping.
Did you love this Zucchini Soup? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 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 and black pepper to taste
- ½ cup heavy whipping cream
- sour cream and fresh dill for garnish
Instructions
- Dice zucchini into ½ " pieces, do not peel.
- Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
- Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
- Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
- Taste and season with salt and pepper. Garnish with sour cream and fresh dill.
Notes
Nutrition Information
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
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Made this for dinner. Delicious and easy to cook.
I just made this with zucchini from my garden. I only had dried dill but it worked fine. Very easy to make. I will make it again for sure.
I am so glad you enjoyed this recipe David.