This healthy and hearty zucchini soup recipe is the BEST way to use up fresh garden zucchini! It’s healthy, freezer friendly, and so delicious.

Be sure to try my Zucchini Casserole and Zucchini Parmesan recipes next!

A soup pot filled with a ladle scooping up creamy zucchini soup.

Zucchini Soup

This is the first recipe in history, in all of my years of recipe development, where I emailed  my mom and best friend to make this right away- before it was even up on the blog. When I say that this is the best zucchini soup recipe, I am not kidding.

(It definitely made the cut for The Cozy Cookbook!)

The best part is that there is no need to add any cream to it if you want to keep things lighter. It tastes perfectly good without it! (Of course, being The Cozy Cook and all, I add just a little bit.)

The cheese options are endless, I went with a sharp orange cheddar. White cheddar, Parmesan cheese, or even Gouda cheese would be excellent additions to this soup.

How to Make it

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook diced onion and garlic in melted butter until softened. Add zucchini and seasonings, sauté for 5 minutes.  Add chicken broth, soy sauce, and diced potatoes.

Bring to a boil and reduce to a simmer, cook for 20 minutes, until vegetables are very soft.

Showing how to make zucchini soup by combining diced zucchini, potatoes, seasoning, and chicken broth in a pot.

Use an immersion blender or regular blender to blend until smooth. Serve, or add cream or half and half if desired.

Zucchini soup in a pot after being blended and adding cream in.

Shredded cheese may also be added. Options include Cheddar, Parmesan, and Gouda. Stir until combined and smooth. Serve!

Adding cheddar cheese to a soup pot of zucchini soup until creamy.

Do You Peel Zucchini for Soup

If you are working with a very large zucchini, you may choose to peel it first as sometimes the skins can become tough and bitter if they’re overly large. Otherwise, no need to peel.

The ideal size for a zucchini is about 6 inches, this is when it’s at it’s most ripe.

How Do You Thicken Zucchini Soup

This zucchini soup recipe doesn’t require a roux or slurry in order to thicken it. Instead, potatoes are added to the soup and are blended into the broth until smooth and creamy. This makes the broth nice and thick without the need to add anything extra.

PRO TIP: I love the convenience of using my immersion blender to blend this soup, (you can get one on Amazon here), however others have had success using a potato masher as well! It will have a little more texture, but some prefer it that way.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months. This soup freezes/reheats super well! 

Health Benefits of Zucchini

As reported by Healthline, zucchini is rich in nutrients, high in antioxidants, aids in digestion, can improve heart health and reduce blood sugar levels and more. So feel good about eating this soup!

A white bowl with a spoon scooping up zucchini soup.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– To measure out the seasonings.
  • Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
  • Immersion Blender– To blend this right in the soup pot without transferring to a blender.
  • Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
  • Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
  • Soup Bowls –(I love these!)
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Zucchini Soup in a soup pot with a ladle scooping it up.

Zucchini Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 230 ratings
Servings: 6
Tap or hover to scale
Print Pin Save Review
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt
  • 1 pinch cayenne, optional
  • 5 cups zucchini, cut into chunks
  • 3 cups chicken broth
  • 1 tablespoon soy sauce, (or Worcestershire sauce)
  • 2 russet potatoes, equal to 1 pound
  • 1/2 cup half and half, or heavy cream
  • 1 cup cheddar cheese, shredded

Instructions

  • Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
  • Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
  • Melt butter in a soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add garlic, zucchini, and seasonings. Cook for 5 minutes, stirring occasionally.
  • Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
  • Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer. Skim up any brown foam from the top if needed.
  • Simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
  • Remove from heat. Use an immersion blender or transfer to a blender in batches and blend until smooth.

Optional:

  • Transfer back to the heat on low. Stir in the half and half.
  • Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!

Notes

Pro Tips:
  • The dairy is optional, this soup tastes great without it. If adding cheese, feel free to experiment with different varieties such as Sharp White Cheddar, Parmesan, Gouda, or a combination of different cheeses.
  • The addition of soy sauce adds umami and enhances the other flavors in the soup, you won't be able to taste it, but it's a great cooking tool.
  • You can get an immersion blender on Amazon, it makes it easy to blend soups and sauces right in the pot without having to transfer it elsewhere and blend in batches.
  • Need more ways to use Zucchini? Try my Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup!
  • This recipe is in The Cozy Cookbook on page 67!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months. This soup freezes/reheats super well! 
Nutritional information:
  • Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. Cheese/Dairy are included in the calculation.

Nutrition

Calories: 226kcal, Carbohydrates: 20g, Protein: 9g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 963mg, Potassium: 738mg, Fiber: 2g, Sugar: 4g, Vitamin A: 583IU, Vitamin C: 33mg, Calcium: 196mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie