Go Back
Zucchini Soup garnished with dill in white bowl on cloth beside clear water glass
Joe Rooney

Zucchini Soup: Easy and Delicious Recipes

Enjoy this creamy and healthy zucchini soup that's quick to make with just 6 simple ingredients. Perfectly comforting, flavorful, and ideal for a light meal or appetizer.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 181
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1/2 large Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 lb Zucchini (~6 medium; sliced into half moons, 1/4 inch thick)
  • 2 1/2 cups Chicken broth, reduced sodium (or vegetable broth for vegetarian version)
  • 1 tsp Sea salt (to taste)
  • 1/4 tsp Black pepper (to taste)
  • 3/4 cup Heavy cream (plus more for garnish if desired)
  • Fresh dill (optional, for garnish)

Method
 

  1. Heat the olive oil in a Dutch oven or pot over medium heat. Add the diced onions and cook for about 5 minutes, until translucent and starting to brown.
  2. Add the minced garlic and saute for 1-2 minutes, until fragrant.
  3. Add the zucchini and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 8-12 minutes, until the zucchini is tender. Remove from heat.
  4. Use an immersion blender to puree the soup, until smooth. Alternatively, blend in batches in a high-powered blender and return to pot. Reserve some zucchini pieces for garnish if desired.
  5. Place the soup over low heat, add the heavy cream, and stir for 2-3 minutes until warm.
  6. Season with salt and pepper to taste. Garnish with cream or olive oil drizzle and fresh dill if desired.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth. Soup can be stored in an airtight container in the refrigerator for up to 3 days. Garnish with fresh dill or a drizzle of cream for extra flavor.