This zucchini soup recipe is delicious, healthy, uses only a handful of everyday ingredients, and is great for using up your summer zucchini harvest!
Zucchini are made up primarily of water, but I didn't want this soup to be too watery, so I used the old trick of adding in a potato to help thicken it up without having to make a roux or anything. This soup is very simple and fast to prepare, so you can make it all summer long as the zucchini keep popping up and you're wondering what to make with zucchini. 😉
How to make zucchini soup (overview):
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. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I don't peel the zucchini, but if there's any major imperfections/bad spots in the skin, be sure to cut that part off.
- 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.
- I prefer to use Russet potatoes for this soup because they disintegrate and blend up perfectly, so they make a great thickening agent. I used a fairly large Russet potato for this recipe, but you don't need to be too exact about measuring it or anything.
- 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 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 zucchini soup?
In the photos, I served it with a drizzle of olive oil on top and croutons. This would also go great with garlic bread, a side salad, or make this a starter/appetizer soup before your main course since it is quite light.
More puréed soups to try:
Questions about this zucchini soup recipe? 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.