The Cozy Cook

Zucchini Soup

This healthy and hearty zucchini soup recipe is the BEST way to use up fresh garden zucchini! The broth is perfectly seasoned with herbs, spices, and potatoes that are blended in to thicken it with no need for additional cream or cheese. (But feel free to add some for extra indulgence!)

Have more zucchini? Be sure to try my Zucchini Parmesan next!

A white bowl with a spoon scooping up zucchini soup.

This is the first recipe in history, in all of my 7 years of blogging, that I emailed straight to my mom and best friend to make before it was even up on the blog. When I say that this is the best zucchini soup recipe, I am not kidding.

You will have no trouble using up all of your fresh garden zucchini once you taste this.

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, me being The Cozy Cook and all, added 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.

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • 2 Tablespoons Butter- I used salted, but you may also use unsalted.
  • 1 small Yellow Onion
  • 2 cloves Garlic
  • ¼ teaspoon dried Rosemary
  • ¼ teaspoon dried Thyme
  • ¼ teaspoon Celery salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Kosher Salt- You may choose to save this for the end and taste it before adding it.
  • 1 pinch Cayenne, optional- it’s particularly good if you add a bit of cream as they offset each other well.
  • 5 cups Zucchini, cut into chunks
  • 3 cups Chicken Brothhomemade is best in soups and stews.
  • 1 Tablespoon Soy Sauce– You can also use Worcestershire sauce, it enhances the flavors in the soup and adds umami.
  • 2 Russet Potatoes, equal to 1 pound
  • 1/2 cup Half and Half, or heavy cream
  • 1 cup Cheddar Cheese (this is my brand of choice as it melts really well.)

How to Make it

Cook diced onion and garlic in melted butter until softened. Add zucchini and seasonings, saute 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 (you can buy one on Amazon here) or 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.

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

Try These Next

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A spoon scooping up creamy Zucchini Soup from a white bowl.

Zucchini Soup

5 from 36 ratings
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 small yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon celery salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher 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

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 onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
  • Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
  • Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
  • Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Scrape up any brown foam from the top if desired.
  • Let 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 to 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

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.

There are 6 servings in this recipe, each with 226 calories, which includes the optional addition of half + half and cheese.

Storage: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition facts are based on adding dairy.

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

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101 comments on “Zucchini Soup”

  1. This soup was very tasty. Hubby really liked it.

  2. Oh my this is such good soup.Used cheddar cheese and the cream in it.Will definitely make it again.

    • I’m so happy you liked this soup as much as I do Pansy! I’m always looking for new ways to use Zucchini and this has to be one of my favorites. Thanks so much for the great comments!😍

  3. This was delicious! I made it exactly as you said. My husband liked it and he hates vegetables. I loved it. So good! 

    • I’m so happy you both enjoyed this! My husband was super skeptical when I said I was making Zucchini Soup and he ended up loving it!❤️ Thanks so much for taking the time to comment and review!

  4. What a wonderful addition to my zucchini recipes!  I made it today for lunch and we loved it.  As others have said, no dairy needed but I bet they would be wonderful additions. Froze half for a cold winter day.  Forwarded the link to both daughters who get inundated with zucchini as well.  Thanks!

    • I’m so happy you liked the soup Jamie!😍 You’ll thank yourself for making extra when you get that cold winter day! Thanks so much for taking the time to leave a review and for sharing this with your daughters!

  5. Made this soup today .Didn’t add half and half because what doesn’t get eaten I will freeze. This soup is terrific. Glad I came across it. Thank you so this delightful soup.

  6. The VERY BEST zucchini soup I have ever made!!! We had an abundance of zucchini this year and tried many, many different soups. This is the winner. Dont worry if you don’t have half and half to thicken. You don’t need it. It is great without. I made croutons and placed on top and could not get enough! Excellent!!!!

    • I’m so happy you like the soup as much as I do Jodi!❤️ I first made this because we had a ton of zucchini I didn’t know what to do with. It ended up being one of the creamiest, delicious soups I ever had. Thanks so much for taking the time to comment and review!

  7. Just made this. OMG! Kids loved it! There are no leftovers woo hoo. This soup is a hit.

  8. Delicious!! I didn’t add the cream and used a small sourdough toast with cheddar melted on top instead of adding the cheese directly to the soup. It was really awesome and I will definitely make it again! Thank you so much! 

  9. Really delicious. My subs were low fat evaporated milk instead of cream, less butter, and I threw a few chopped carrots in with the potatoes. Also I didn’t blend it at all. Big hit. Thanks for the recipe! 

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