This easy Zucchini Soup is light, flavorful, and perfect for using up an abundance of fresh zucchini. Made with just a few simple ingredients, this healthy vegetable soup is blended until smooth and creamy! It’s comforting, quick to make, and I like to top my bowl with sour cream, parmesan, croutons, and fresh parsley for a cozy, satisfying meal. Love zucchini? Try my Fried Zucchini Sticks next, or browse my Ultimate List of Zucchini Recipes for even more easy and delicious ideas!
Ingredients & Substitutions
- Zucchini: Zucchini is the star of this soup! I kept the skin on (no need to peel) for the color and nutrients, but you can peel it if you prefer. You could also use yellow squash or a mix of summer squash if you want to change things up a bit. Either way, zucchini makes this soup fresh and delicious every time!
- Vegetables: This soup uses yellow onion, yellow bell pepper, and garlic to keep things tasty and simple. The yellow pepper adds a nice touch of sweetness and color. Feel free to use green bell pepper, white onion, or even toss in a carrot or celery if you want to mix it up a bit. These vegetables give the soup a great, comforting flavor base.
- Vegetable Broth: Vegetable broth gives this soup a light, flavorful base and keeps it healthy. You can use homemade or store-bought, or pick a low-sodium vegetable broth if possible.
- Seasonings: I keep this soup simple with kosher salt, onion salt, paprika, and black pepper, just enough to bring out the natural flavors without overpowering the fresh vegetables. Feel free to adjust the spices to suit your taste!
- Toppings: Toppings like creamy sour cream, grated Parmesan, crunchy homemade croutons, and fresh parsley add flavor, texture, and color to this zucchini soup.
Why You’ll Love Zucchini Soup
This easy zucchini soup is the perfect way to use up fresh zucchini during the summer months or anytime you need a light, comforting meal. It’s made with simple ingredients, blended until smooth, and packed with flavor. It’s creamy without cream! Whether you’re looking for a healthy zucchini soup, a quick weeknight dinner, or a cozy vegetable soup recipe, this one checks all the boxes.
Tips For Perfect Zucchini Soup
- Use fresh, firm zucchini for the best flavor and texture.
- Don’t overcook the zucchini; just simmer until tender to keep the soup bright and fresh.
- Keep the zucchini skin on for added nutrients and color, or peel if you prefer a smoother look.
- Blend the soup thoroughly for a creamy texture without adding cream.
- Adjust the seasoning gradually. Zucchini is mild, so salt and spices help bring out the flavor.
- Add toppings like sour cream and croutons to enhance taste and texture.
- Immersion Blender: I love to make soups, and having a good emulsifier handy is a great asset. Here is one that I love!
What To Serve With Zucchini Soup
This light and creamy zucchini soup pairs well with a variety of sides. Try it with a crusty baguette, an air fryer grilled cheese sandwich, or a simple green salad for a satisfying meal. It’s also great alongside roasted vegetables (like roasted carrots or roasted Brussels sprouts), Quiche Lorraine, or even a savory tart for a cozy lunch or dinner.
How to Store Zucchini Soup
Let the zucchini soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Can I Freeze Zucchini Soup?
Yes! Zucchini soup freezes well. Let it cool, then pour into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, stirring well before serving.
More Soups
Zucchini Soup
Ingredients
- 1 yellow onion, quartered
- 1 yellow bell pepper, diced
- 4 cloves garlic
- 3 large zucchini, cut in large chunks (skin on), about 6 cups
- 32 ounces (4 cups) vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon onion salt
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
For Serving
- sour cream
- parmesan cheese, freshly grated
- croutons, for garnish
- parsley, chopped for garnish
- salt and pepper, to taste
Instructions
- In a large pot with a lid, combine the onion, bell pepper, garlic, zucchini, and vegetable broth.
- Bring to a boil over medium heat.
- Reduce heat, cover, and simmer for approximately 20 minutes, or until the zucchini is very tender.
- Remove from heat and purée the soup with an immersion blender until smooth (or carefully transfer to a blender in batches).
- Stir in salt, onion salt, paprika, and black pepper until well combined.
- Pour into bowls and top with a dollop of sour cream, grated Parmesan, croutons, and chopped parsley. Salt and pepper to taste.
Did you make this recipe?
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