Creamy Zucchini Soup has literally saved my lazy weeknight dinners more than I can count. Ever come home, stare at your fridge, and just sigh at all those lonely veggies? Yeah, me too. If you’ve made something like these creamy and delicious scalloped potatoes before, you know how magic a cozy bowl can feel after a crazy day. This is the same vibe, but honestly, Creamy Zucchini Soup is easier and lighter. I actually came up with this when I had a bag of sad zucchinis and remembered how good they are in a turkey zucchini casserole—give that a go if you’re into casserole style, by the way. Let me show you how this works.
How to Make Zucchini Soup
Okay. This is really a “dump, simmer, blend, and eat” situation, and you do not need to fuss. Grab about four good-sized zucchinis. You’ll also want one onion, a couple cloves of garlic (I always add extra, just me I guess), and some broth. Chicken or veggie broth does the trick—it lifts all the flavors.
Chop everything pretty rough. It’s not fancy here. Cook onion and garlic in a big pot with a splash of olive oil, over medium heat. When things start to smell amazing? Toss in your zucchini chunks and broth. Cover and simmer until zucchini basically falls apart when you poke it. That’s when I fire up my stick blender right in the pot. If you don’t have a stick blender, blend it in batches in a regular blender—but be careful, hot soup explodes sometimes!
Stir in a little cream at the end if you want that dreamy texture. A glug of milk or some coconut milk actually works if you’re dairy-free (I’ve done both). Salt, lots of black pepper, and sometimes I hit it with a little squeeze of lemon juice. Taste it—might need more salt. Just trust your tongue, alright? My family eats ridiculous amounts of this stuff, so double it if you want leftovers.
“This zucchini soup tastes like restaurant food, but I made it in 20 minutes. My picky husband asked for seconds!” — Casey L.
Health Benefits of Zucchini
Honestly, I didn’t go looking for health food when I made my first pot of creamy zucchini soup. But here’s what’s wild—zucchini is kind of a powerhouse. Lotta water, almost no calories so you can eat a ton and not feel heavy. It sneaks in some good stuff too, like vitamin C, potassium, and even a touch of fiber.
I was shocked to find out it’s also great for your skin and helps with digestion (who knew?). Plus, if you’re somebody who tracks carbs, zucchini is your best friend in the veggie aisle. It ends up feeling creamy with barely any cream—total hack for guilt-free comfort food. I even sneak it into my kids’ meals—they never catch on. Love it when that happens. Especially in this soup; it’s sneaky-healthy.
Variations of Zucchini Soup
This is the base, so do what you want. I get bored quick, so I’ll switch it up a lot. Sometimes I roast the zucchini first for more of a deep, nutty flavor, or add chopped fresh basil and a big lump of parmesan on top for something like an Italian spin. LOVE the richness in chilly months.
If you want to bulk it out, toss in a diced potato or a handful of frozen peas before you blend. Little tweaks make it new every time. You can even throw in a leftover cooked chicken breast or a swirl of plain yogurt. Don’t have cream? Use coconut milk and a bit of curry powder. It’s impossible to mess up.
Once I even made it spicy by dropping in half a fresh jalapeño—my husband swears by that now. And, oh! If you like crunchy toppings, a handful of croutons or toasted seeds on your bowl makes it feel like five-star restaurant. Go nuts.
Does Zucchini Freeze Well in Soup?
Short answer: absolutely, but with a couple tricks. I freeze creamy zucchini soup all the darn time because it reheats like a dream for work lunches. Let it cool before freezing. I dump big batches into containers, but don’t fill them to the very top—need to leave room for expansion or your freezer is gonna smell like exploded soup.
Once thawed, it might look just a teeny bit watery. No stress. Warm it up in a pot, stir, and it gets creamy again. If it seems too thick, a splash of broth or milk sorts it out. Some say cream might split after freezing, but honestly I’ve never noticed a real difference for this recipe.
What to Serve with Cream of Zucchini Soup
Let’s be honest, this soup pairs with basically anything, but here’s a few favorites:
- Good rustic sourdough bread for dunking. So simple but nothing’s better with soup.
- A quick green salad with lemon vinaigrette (balances out the rich soup).
- Or pair it with these creamy and delicious scalloped potatoes if you’re really in the mood for a comfort feast.
- I also love serving it next to this easy turkey zucchini casserole for big gatherings—it always disappears.
This is the part where people get creative, so don’t overthink it. Crusty bread, crackers, grilled cheese, more veggies—you literally can’t go wrong.
Common Questions
Can I make creamy zucchini soup vegan?
Absolutely. Just use veggie broth and your favorite plant milk. Oat or coconut milk works, and skip the cream or swap it for a vegan one.
Should I peel the zucchini first?
Don’t bother, honestly. The peel blends right in and adds color. Just wash ‘em well.
How do I thicken zucchini soup if it’s too watery?
Simmer it a bit longer without the lid, or blend in a small boiled potato. Works every time.
Can I use frozen zucchini?
You bet. Toss it straight into the pot, no need to thaw. Might taste a bit different, but it totally works for soup.
How long does it last in the fridge?
About four days, sealed up tight. It might not last that long—mine disappears faster.
Go Make That Cozy Bowl Tonight
There you go—creamy zucchini soup is seriously the easiest way to make dinner feel special. It’s healthy, fast, and you can riff on it a million ways. Use up sad veggies, clear the fridge, and please your pickiest eaters. Trust me, once you try it, you’ll be mixing this into your regular dinner line-up. For even more inspiration, peek at this Healthy Creamy Zucchini Soup from RecipeTin Eats or see how The Cozy Cook does her own Zucchini Soup for spicy variations. Happy cooking—and don’t forget to save some for leftovers, if you can!
Creamy Zucchini Soup
Ingredients
Method
- Chop zucchinis, onion, and garlic roughly.
- In a large pot, cook onion and garlic in a splash of olive oil over medium heat.
- Add zucchini chunks and broth to the pot. Cover and simmer until zucchini falls apart.
- Blend the soup using a stick blender or regular blender in batches.
- Stir in cream, milk, or alternative creamy base if using.
- Season with salt, black pepper, and lemon juice. Adjust to taste.
