This zucchini soup recipe is so silky and naturally creamy with no dairy and uses only a handful of everyday ingredients! It's an easy way to use up your summer zucchini harvest.
Why you'll love it
I feel like zucchini is one of those vegetables that is sometimes overlooked but really shouldn't be! They're wonderful to transform into this soup, and you'll enjoy how light it is since there's no cream added. Potato thickens it up beautifully and makes it deliciously creamy.
This soup is also very simple and fast to prepare, so you can make it all summer long as you continue to harvest your garden zucchini. It's perfectly seasoned for a healthy and nutritious soup you won't be able to resist.
Ingredients for it
- Zucchini - try to pick them or purchase when they're on the smaller side (6-8") so they're more flavorful and less watery. I don't peel the zucchini, but if there's any major imperfections in the skin, be sure to cut that part off.
- Potato - using a potato is an old trick to help thicken it up without having to make a roux
- Olive oil and butter - for sautéing
- Onion and garlic - the tasty aromatic base. Any variety of onion is fine, but I like Vidalia (sweet), and you can always add in more garlic if you wish
- Broth - to enhance the flavor. I used chicken, but vegetable works too
- Italian seasoning - it's a mix of delicious dried herbs that conveniently comes in a single jar
- I prefer to use Russet potatoes for this soup because they disintegrate and blend up perfectly, so they make a fantastic thickening agent. I used a fairly large Russet potato for this recipe, but you don't need to be too exact about measuring it!
How to make zucchini soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- Slice the zucchini up and chop the onion and potato. Sauté the onion for 5 minutes in a soup pot. Stir in the garlic, then add in the zucchini, potato, chicken broth, and Italian seasoning.
- Bring to a boil, then simmer for about 20 minutes or until the zucchini and potatoes are tender.
- Blend the soup either with an immersion blender right in the pot or use a regular blender and do it in batches. Season with salt & pepper as needed.
Substitutions and variations
- You can stir in a bit of cream, coconut milk, or even sour cream (I'd add a dollop to your bowl) if you want this to have a more creamy taste. You could even stir in some freshly grated parmesan.
- If you've got fresh garden herbs or prefer using a different blend than dried Italian seasoning, you can absolutely make the swap! I like to stir in some torn basil and fresh chives just before eating it.
- Easily make this recipe vegan by using vegetable broth and omitting the butter.
What to serve with it
- In the photos, I served it with a drizzle of olive oil on top and homemade croutons. Zucchini soup makes a great starter or appetizer soup before your main course since it is quite light.
- This would also go well with garlic bread or a dinner roll.
- Try a classic soup and salad combo and pair it with mixed greens with Italian dressing.
Leftovers and storage
- Zucchini soup will keep in an airtight container in the fridge for 3-4 days.
- To reheat, add leftovers to a small saucepan over a low heat, stirring occasionally, until warmed through.
- You can also freeze it for up to 3 months.
Questions about this zucchini soup recipe? Did you make it? Talk to me in the comments below!
- 3 pounds zucchini chopped
- 1 large Russet potato peeled & diced
- 1 medium onion chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3-4 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- Prep your ingredients. To cut the zucchini up, I slice it and then cut the slices in half (half moons), but you may want to chop it smaller if using large zucchini. I do not peel the zucchini.
- To a fairly large soup pot over medium-high heat, add the olive oil, butter, and onion. Sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds or so.
- Add in the zucchini, potato, chicken broth, and Italian seasoning. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open. Cook for 20 minutes or until the potato and zucchini are tender.
- Using either an immersion blender or regular blender, blend the soup until totally smooth or leave some pieces in for more texture if you wish (you may want to let it cool a bit first). Season with salt & pepper as needed (I add a 1/2 teaspoon of salt - you need to be fairly generous with it).
- This soup is pretty flexible, so don't worry too much about measuring, and feel free to throw in some fresh garden herbs too. Basil and chives go great (I stir some into my bowl right before eating).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.