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!)
Be sure to try my Roasted Butternut Squash Soup and Lemon Chicken Soup next!
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.
Use an immersion blender or regular blender to blend until smooth. Serve, or add cream or half and half if desired.
Shredded cheese may also be added. Options include Cheddar, Parmesan, and Gouda. Stir until combined and smooth. Serve!
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!
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
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Tried This Recipe?
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Zucchini Soup
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. Skim up any brown foam from the top if needed.
- 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.
- Need more ways to use Zucchini? Try my 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.
I almost ate the whole batch of soup in one sitting. It was that good! I added the cheddar as suggested. I will be making this again…and again…and again. Thank you for solving my zucchini problem!
Yayyy! I’m so happy to help solve your zucchini problem! This is probably the number one use for my garden fresh zucchini. Thanks so much for the great comments and review Mary Ann!💗
Loved it. I’ve made it twice this month. I used a potato masher so it’s a little on the chunky side but I like it like that. To make it simple I used minced garlic from a jar and all of my spices were dried from my spice rack. Low salt soy sauce and chicken broth made this lighter in sodium without losing flavor.
I’m so happy you loved it Nancy, thanks so much for the great comments! Great to hear you enjoyed it while going light on the sodium!💗
Absolutely perfect soup and everyone raved about it, thanks.
Awesome Job Nancy! I’m so happy this was such a success, thanks so much for the great review!
This was fantastic! I used green onions instead of yellow (about 6) and parmesan cheese at serving. Perfect texture! I will make this again! Thank you!
Yayyy! That’s great to hear Patty, this is one of my favorite soups! Thanks so much for the great comments and review!💗
If zucchini’s are on the larger side, should I scoop out seeds beforehand?
Hi Emily, sure, it can’t hurt!
I am going to try this with Worcestershire, I love zucchini soup . This one it’s a must have…. Looks delicious. Thanks
Thanks so much for the great comments Raesibe, Zucchini soup is by far my favorite summer soup!💗
I was looking for a creamy zucchini soup that I could make with or without milk products, and this recipe worked beautifully! I enjoyed the color, texture, and spices. My husband surprised me by loving it too (he usually doesn’t think much of zucchini)! Thank you for sharing! I’m crazy for soup and will be trying more of your delicious looking recipes!
That’s so funny, my husband was the same way. I had to beg him to try this, when he finally did he loved it and eats it all the time now! Thanks so much for the great comments!
This soup is delicious! I found this recipe during the winter. I couldn’t wait until I started picking zucchini’s in my summer garden to make this! It did not disappoint! Thank you for sharing this delicious soup with us! My husband and I loved it!
It’s a definite keeper!
I’m so happy you enjoyed this Barbara! I can’t wait for my zucchini to be ready, any day now I think! Thanks so much for the great comments and for taking the time to leave a review!😃
I have to admit I was a little skeptical about zucchini soup but seriously…..this is a fantastic recipe! I love soup and I love zucchini so I guess I shouldn’t be surprised! Thanks for a great addition to my “favorites” category for my recipe collection! DELicious!
This makes me so happy to hear Cindi! My husband was sooooo skeptical too, I had to beg him to try it. He was shocked at how good it is. I get it, it doesn’t sound too exciting but its one of my favorite soups! Thanks so much for taking the time to leave a review!💗
Stumbled across this recipe. We have lots of organic zucchini and I needed to use it. This is AMAZING soup. Love all the herbs, that’s what caught my attention. Wasn’t sure about the soy sauce but I added it and it really doesn’t stand out, but enhances all the other flavors. Might be my new Favorite Soup. Thank you so much!
I’m so happy you enjoyed the zucchini soup Sharon! I love that you were brave enough to add the soy sauce, it’s such a great flavor enhancer and most people question it at first! Thanks so much for taking the time to leave a review, I can’t wait for my zucchini to start growing!💖