Turn plentiful Summer squash into a delicious lunch or dinner with this creamy zucchini soup recipe. Thick, cheesy, and with a hint of cream it’s an easy meal that celebrates a seasonal staple Southern ingredient in every bowl full.
My husband has the greenest thumb of anyone I’ve ever met, which is great because I’m a death sentence to any plant I touch.
It’s great because Spring & Summer I’m enjoying a delicious bounty of home grown fruits and vegetables.
The only down side is that sometimes he grows too much of something, which is how I ended up with a ridiculous amount of zucchini a couple weeks ago.
I can only enjoy so much zucchini bread/muffins, so I had to come up with an equally delicious alternative.
This creamy zucchini soup was absolutely delicious, and a great savory way to use fresh zucchini.
Ingredients Needed
While this has a longer ingredient list than some of our typical recipes, the resulting soup is 100% worth the minimal extra work- I promise!
To make it you’ll need:
- Butter – For sauteing
- Aromatics – Yellow onion and garlic cloves. You could use ‘jarlic’ (jarred minced garlic), but freshly minced will yield the most flavor.
- Seasoning – A blend of rosemary, thyme, oregano, celery salt, pepper, and a pinch of cayenne pepper.
- Zucchini – Fresh, not frozen, and you can use either home grown or store bought.
- Broth – Chicken broth to be specific
- Soy Sauce – It may seem like an odd choice of ingredient, but it enhances and deepens the other flavors in the dish.
- Potatoes – Russet potatoes
- Cream – Heavy whipping cream- do not try to substitute milk.
- Cheese – Shredded cheddar cheese. Freshly grated cheese will melt better than the store bought variety.
Once you’ve gathered all the ingredients, you’re ready to get started on the soup.
How To Make
Making this creamy zucchini soup is actually pretty simple.
Start by setting a large Dutch oven, or other heavy bottomed soup pot on a skillet over medium heat and add the butter.
Once melted stir in the onions and saute until they’ve softened, roughly five minutes.
Add the garlic and cook, stirring, for 60 seconds to remove any bitterness.
Add all of the seasonings as well as the zucchini to the pot, stirring everything together to evenly combine. Let the mixture cook for 5 minutes.
Add the potatoes, broth, and soy sauce to the pot and stir to evenly incorporate into the soup. Bring the mixture to a boil, then immediately reduce the heat to medium.
Partially cover the pot with it’s lid then let the soup simmer for 15-20 minutes, just until both the potatoes and the zucchini are fork tender.
Remove the pot from heat and, using an immersion blender, carefully blend the soup until nice and smooth.
Stir in cream and cheese until the cheese is fully melted and both are evenly incorporated.
Ladle into bowls, serve warm, and enjoy!
What Should I Serve With Soup?
Soup for lunch can be enjoyed all by itself; however, for dinner you’ll want to turn it into a full meal.
The simplest way to do that would be to pair it with a side salad and a thick slice of crusty bread.
Another yummy option is to pair it with a classic grilled cheese sandwich.
Cornbread or crusty biscuits also are delicious when served with this creamy zucchini soup, or even just a handful of crackers.
My kids will tell you that it’s perfect pairing is french fries, but their answer is always french fries.
Storing
Leftovers can be stored in an airtight container in the refrigerator for up 3 days. Alternatively it can be frozen for up to 3 months.
Despite the addition of cream, this soup actually freezes/thaws really well.
How Do You Pick Out Good Zucchini?
Picking a good zucchini is important especially for recipes that aren’t baked.
You’re looking for a zucchini that’s nice and firm without any soft spots, wrinkling, or discoloration.
Further don’t necessarily go for overly large zucchini. The larger the vegetable the more seeds and more water it will contain, which means less actual yield and a lot less flavor.
TIPS & TRICKS
- There’s no need to peel the zucchini before chopping it and using it in the soup. It all gets blended up and the skin has nutrients in it.
- Also have yellow squash you need to use up? You can use that too!
- While I recommend using an immersion blender for a smooth & cream finish, you could also mash the zucchini & potatoes using a potato masher in the soup pot for a chunkier style soup.
- You can omit the heavy cream to shave off calories and fat for a better for you summer soup.
Other Zucchini Recipes
Whether you grow your own, or just like taking advantage of seasonal produce, this creamy zucchini soup comes together quickly and is an easy way to enjoy zucchini.
Just don’t be surprised when everyone begs for it often, and wants you to share the recipe.
Looking for other zucchini recipes to enjoy?
Try these:
- Air Fryer Hibachi Chicken & Vegetables
- Chicken Zucchini Rice Skillet
- 5 Ingredient Chocolate Zucchini Bread
- Ground Beef Zucchini & Rice Skillet
If you’ve tried this CREAMY ZUCCHINI SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy Zucchini Soup
Ingredients
- 2 tbsp butter
- 1 yellow onion peeled & diced
- 3 garlic cloves peeled & minced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- pinch dried oregano
- 1/4 tsp celery salt
- salt & pepper to taste
- dash cayenne pepper optional
- 5 cups fresh chopped zucchini
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- 1 lb russet potatoes washed, peeled, and diced
- 1/2 cup heavy cream at room temperature
- 1 1/4 cup shredded cheddar cheese at room temperature
Instructions
- Set a Dutch oven, or other heavy bottomed soup pot, over medium heat. Add the butter to melt, then stir in the onion and cook until softened- roughly 5 minutes. Stir in the garlic and cook for 60 seconds.2 tbsp butter, 1 yellow onion, 3 garlic cloves
- Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.1/4 tsp dried rosemary, 1/4 tsp dried thyme, pinch dried oregano, 1/4 tsp celery salt, salt & pepper, dash cayenne pepper, 5 cups fresh chopped zucchini
- Add the potatoes, broth, and soy sauce to the pot. Stir everything together to evenly combine and bring the soup to a boil, then immediately reduce the heat to medium.3-4 cups chicken broth, 1 tbsp soy sauce, 1 lb russet potatoes
- Simmer, partially covered, for 15-20 minutes, just until the potatoes and zucchini are both fork tender.
- Remove the pot from heat and use an immersion blender to puree until the soup's smooth. Add the cream and cheese, stirring until melted and evenly combined.1/2 cup heavy cream, 1 1/4 cup shredded cheddar cheese
- Ladle into bowls, serve warm, and enjoy!
Notes
- There’s no need to peel the zucchini before chopping it and using it in the soup. It all gets blended up and the skin has nutrients in it.
- Also have yellow squash you need to use up? You can use that too!
- While I recommend using an immersion blender for a smooth & cream finish, you could also mash the zucchini & potatoes using a potato masher in the soup pot for a chunkier style soup.
- You can omit the heavy cream to shave off calories and fat for a better for you summer soup.
Nutrition
recipe adapted from The Cozy Cook
I have made this soup twice, it is delish. Once with zucchini & once with broccoli. I added 2 carrots & celery. I did not add the cream. So easy & tasty, will be making again. Thanks!