This creamy zucchini soup is a lifesaver on busy days when I need something quick and comforting. The best part? It’s ready in under 30 minutes! Super easy and incredibly satisfying, it always hits the spot. I promise, once you try it, you’ll love making it just as much as I do. Plus, it’s a healthy, unintentionally vegan meal that’s hassle-free and delicious.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
📋 Ingredients and notes
To make this zucchini soup, you’ll need zucchini, vegetable stock, onions, extra-virgin olive oil, garlic, fresh rosemary, cumin, red pepper flakes, and salt. You’ll also need croutons for toppings.
Variations & Substitutions
- Zucchini. Use fresh, medium or large zucchini.
- Vegetable stock. Use homemade or store-bought vegetable broth.
- Onion. Yellow or white onions work best for their sweetness.
- Garlic. Make sure to use a fresh garlic clove.
- Croutons. You can also use gluten-free croutons.
- Fresh herbs. Garnish with more fresh rosemary, basil, or parsley.
- Seasonings. Use a blend of red pepper flakes, cumin, salt, and fresh rosemary.
📖 How to make zucchini soup
Step 1:
In a large Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, red pepper flakes, cumin powder, and fresh rosemary.
Step 2:
Season with salt and pepper, and cook, stirring frequently, until the onion is softened, about 5 minutes.
Step 3:
Add the zucchini and continue to cook, stirring frequently, until softened, about 10 minutes. Pour in the stock and bring to a simmer.
Step 4:
Cook until the zucchini is very soft, about 10 minutes. Add more broth if necessary.
Step 5:
Using an immersion blender, puree the soup until smooth. Taste and adjust the seasoning with salt and pepper if needed.
Step 6:
Ladle the soup into bowls, top with croutons, and serve either hot or cold.
Shruthi’s Top Tip
Add salt when you start cooking the onions and garlic to draw out moisture from the onions and enhance their sweetness.
- When cubing the zucchini, ensure it’s uniform in size to promote even cooking and a smooth texture when blended.
- If using dried rosemary, crush it between your fingers before adding it to release its oils and enhance the flavor.
- If the soup is too thick, add more vegetable stock or water gradually until you achieve the desired consistency.
- For an added depth of flavor, consider roasting the zucchini before adding it to the soup. This will caramelize the natural sugars and give the dish a rich, smoky flavor.
👩🏽🍳 Troubleshooting FAQs
You can add a splash of heavy cream or coconut cream to make the soup thicker and creamier. You can also blend some Cannellini beans to the soup. If adding heavy cream or coconut cream, do so after blending the soup and heat gently to prevent the cream from curdling and ensure a smooth texture.
Yes, zucchini soup can be made in advance. Store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
You can add a variety of veggies to this soup, like carrots, celery, spinach, or bell peppers. Adding these vegetables can enhance the flavor and add more nutrients of the soup.
🍴 How to serve zucchini soup
Serve zucchini soup as a starter or side dish. Add the croutons just before serving to ensure they remain crispy and don’t become soggy. You can also squeeze lemon juice on top, sprinkle with parmesan cheese, or add a dollop of Greek yogurt or sour cream.
If serving the soup cold, taste it again before serving and adjust the seasoning if necessary, as cold soups can sometimes require a bit more salt.
I like serving it with a side of Italian chopped salad or caprese salad. Or as a starter to my black bean quinoa burger.
🍴Storage and reheating suggestions
To store leftover soup, place them in an airtight container and keep it fresh in the refrigerator. It usually lasts for 3-4 days.
Reheat it gently on the stovetop over medium heat for 5-8 minutes or in the microwave 30-second intervals until completely warmed. Don’t bring it to a rapid boil, as it can ruin the texture and flavor.
To freeze it, store it in a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
🍴 More delicious soup recipes
If you like this recipe, check out my vegetarian soup recipes:
Instant Pot Tomato Soup (with Fresh or Canned Tomatoes)
Tuscan Cannellini Bean Soup with Kale (Ribollita)
Roasted Cauliflower Soup
Instant Pot Mulligatawny Soup
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Zucchini Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, small, finely chopped
- 1 clove garlic, thinly sliced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon cumin powder
- ½ teaspoon fresh rosemary, substitute ¼ dried rosemary
- ½ teaspoon salt
- 3 zucchini, medium, cubed
- 2 cups vegetable stock, low sodium
- 1 cup croutons, for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the onion, garlic, red pepper flakes, cumin powder, and fresh rosemary.
- Season with salt and pepper, and cook, stirring frequently, until the onion is softened, about 5 minutes.
- Add the zucchini and continue to cook, stirring frequently, until softened, about 10 minutes. Pour in the stock and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes. Add more broth if necessary.
- Using an immersion blender, puree the soup until smooth. Taste and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls, top with croutons, and serve either hot or cold.
Notes
- Creaminess: You can add heavy cream or coconut cream to make the soup creamy.
- When cubing the zucchini, ensure they are of uniform size to promote even cooking and a smooth texture when blended.
- If using dried rosemary, crush it between your fingers before adding to release its oils and enhance the flavor.
- The soup can be stored for up to 3 days in the refrigerator in a sealed container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious soup! I followed the recipe but I did not puree the squash, I mashed it so it would be chunky. My new favorite soup!!! Its fairly easy to male and it doesn’t take a long time. Most enjoyable I must say.