Name: Zucchini Soup Recipe – Easy and Nutritious Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 1 medium onion, chopped; 3 cloves garlic, minced; 4 medium zucchinis, sliced (about 6 cups); 4 cups vegetable broth (or chicken broth); 1/2 teaspoon dried thyme (or Italian seasoning); Salt and black pepper, to taste; 1/2 cup heavy cream, half-and-half, or coconut milk (optional, for creaminess); Fresh parsley or basil, for garnish

Why You’ll Love This Recipe

I love this soup because it’s fresh, wholesome, and incredibly easy to make. The zucchini blends into a smooth, velvety texture, and a touch of garlic and onion adds just the right amount of depth. It’s naturally low in calories but filling enough to serve as a light meal or side. Plus, it’s a one-pot recipe that comes together in under 30 minutes—perfect for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion (diced)
Garlic (minced)
Zucchini (chopped)
Vegetable broth (or chicken broth)
Salt
Black pepper
Fresh parsley or dill (optional, for garnish)
Heavy cream, coconut milk, or Greek yogurt (optional, for creaminess)

Directions

I heat olive oil or butter in a large pot over medium heat, then sauté the onion and garlic until softened and fragrant.
I add the chopped zucchini and cook for about 5 minutes, stirring occasionally.
I pour in the vegetable broth, season with salt and pepper, and bring it to a simmer.
I let the soup cook for 15–20 minutes, until the zucchini is tender.
Using an immersion blender, I puree the soup until smooth. (If using a regular blender, I blend in batches.)
I stir in a splash of cream, coconut milk, or Greek yogurt if I want extra creaminess.
I taste and adjust seasoning, then serve warm with a sprinkle of fresh parsley or dill.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add a potato or two for extra body, or stir in spinach at the end for more greens. I’ve also blended in a handful of parmesan cheese for a richer flavor. If I want a spicier version, I toss in a pinch of red pepper flakes. And for a vegan version, I stick to olive oil and coconut milk for a luscious, dairy-free finish.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. The soup reheats well on the stovetop or in the microwave, and I stir in a splash of broth if it thickens. It also freezes beautifully—so I often make extra and freeze it in single portions for easy meals later.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it. The skin is tender and blends smoothly while adding extra nutrients and color.

Can I make this soup vegan?

Yes, I use olive oil for sautéing and coconut milk or no cream at all. The soup is naturally plant-based and still creamy.

How do I make the soup thicker?

I add a potato or reduce the broth slightly. Blending well also gives it a naturally creamy consistency.

Can I serve this soup cold?

Absolutely. I’ve chilled it for a refreshing summer soup—it’s similar to gazpacho but with a mild zucchini flavor.

What can I serve with zucchini soup?

I like pairing it with crusty bread, grilled cheese, or a light salad for a complete meal.

Conclusion

Zucchini soup is one of my favorite easy and nutritious recipes. It’s light yet satisfying, quick to prepare, and flexible enough to adapt with whatever I have on hand. Whether I serve it warm in cooler months or chilled on a summer day, this soup always feels like a comforting, wholesome delight.