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A bowl of creamy zucchini soup garnished with fresh herbs

Proven way to grow 5-Star Zucchini Soup (Creamy)

This proven recipe delivers a wonderfully creamy and flavorful zucchini soup that's perfect as a starter or a light meal. It’s surprisingly simple to make and highlights the fresh taste of zucchini.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 medium Zucchini chopped
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 2 tbsp Olive Oil
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • Fresh Dill optional, for garnish

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Immersion Blender or Regular Blender

Method
 

Preparation
  1. Sauté the chopped onion and minced garlic in olive oil in a large pot until they are softened and fragrant.
  2. Add the chopped zucchini to the pot and cook for 5-7 minutes, stirring occasionally, until slightly tender.
  3. Pour in the vegetable broth, bring the mixture to a simmer, and continue to cook until the zucchini is very tender.
  4. Carefully blend the soup until it is smooth; use an immersion blender directly in the pot or transfer the soup to a regular blender in batches.
  5. Stir in the heavy cream and season the soup with salt and black pepper to your preference.
  6. Gently heat the soup through without boiling, then serve immediately, garnished with fresh dill if desired.

Notes

For an extra creamy soup, consider adding a peeled and diced potato along with the zucchini during simmering. Adjust the consistency by adding more broth or water if you prefer a thinner soup.