Zucchini Soup is seasonal, simple, and delicious.  It is light and refreshing and perfect when your garden is bursting at the seams with zucchini!

Zucchini Soup

Zucchini Soup

You all know that in the spring and summer months, we set up shop outdoors.  The garden is our home away from home.  Even after all these years, it still feels like a perfectly wrapped birthday gift when we find a new fresh piece of produce is ready to be picked. 

Creamy Zucchini Soup

We love to look for new and exciting ways to incorporate zucchini into our everyday cooking.  Fast forward to Zucchini Soup.  

We really didn’t know what to expect.  This recipe is so simple that it had to be good?  Right?  RIGHT!  Let’s get down to it, this zucchini soup recipe does not disappoint. 

Creamy Simple and Delicious Zucchini Soup is perfect for summer!

Tips, Tricks, and Variations

My kids made the decision to throw a little parmesan cheese on it, because, well, they are kids and cheese goes with everything.  I tried their version, and the verdict was that I liked it both ways.  Also, when I made this, I pureed everything with my immersion blender.   You could reserve a few of the larger pieces if you wanted to add a bit more texture to the soup.

Tools used in Making Zucchini Soup

Immersion Blender:  I love to make soups, and having a good emulsifier handy is a great asset.  Here one that I love!

More Soups

No ratings yet

Zucchini Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Zucchini Soup is seasonal, simple, and delicious. It is light and refreshing and perfect when your garden is bursting at the seams with zucchini!


  • 1 onion, quartered
  • 1 yellow pepper, diced
  • 4 cloves garlic
  • 3 large zucchini, cut in large chunks (skin on) – about 6 cups
  • 32 ounces beef broth
  • 2 tablespoons greek yogurt
  • teaspoon smoked paprika
  • teaspoon kosher salt
  • teaspoon black pepper
  • freshly grated parmesan cheese, optional


  • Combine onion, garlic, yellow pepper and zucchini and beef broth in a large pot over medium heat and bring to a boil.
  • Reduce heat, cover, and simmer approximately 20 minutes, or until the zucchini is tender. 
  • Remove from heat
  • Purée with an immersion blender until smooth.
  • Stir in paprika, salt, and pepper
  • Pour into bowls and top with greek yogurt and grated parmesan

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating