Zucchini Soup
This smooth zucchini soup is light, cozy, and easy to make with everyday vegetables. A potato gives it body, while a splash of half-and-half makes it creamy without feeling heavy.
- Total time
- 40 min
- Yield
- 4 servings, about 1 1/2 cups each
- Difficulty
- Easy
Prep 15mCook 25mAmericanSoup Recipes
Zucchini soup is a simple way to turn a few summer squash into a warm, spoonable meal. It is mild, fresh, and flexible enough for lunch, a light dinner, or a first course.
The trick is to cook the zucchini with onion, garlic, and a small potato. The potato blends into the soup and gives it a creamy texture without needing a lot of dairy.
Finish the soup with lemon juice and basil right at the end. Those bright flavors keep the zucchini from tasting flat.
01What you'll need
Ingredients
11 items · 4 servings, about 1 1/2 cups each
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 pounds zucchini, trimmed and sliced into 1/2-inch half-moons
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup half-and-half
- 1 tablespoon fresh lemon juice
- 1/4 cup loosely packed fresh basil leaves, chopped, plus more for serving
02How to make it
Step-by-step
1. Warm the oil
Set a large pot over medium heat. Add the olive oil and let it warm for about 30 seconds, until it looks shiny but is not smoking.
2. Soften the onion
Add the chopped onion and cook for 5 to 6 minutes, stirring often, until it looks soft and lightly translucent. Translucent means you can almost see through the pieces.
3. Add the garlic
Stir in the minced garlic and cook for 30 seconds. Keep it moving so it smells fragrant but does not brown or burn.
4. Simmer the vegetables
Add the zucchini, potato, vegetable broth, salt, and black pepper. Increase the heat to high and bring the soup to a boil. Once it boils, reduce the heat to medium-low so it gently bubbles.
5. Cook until tender
Cover the pot partly with a lid and simmer for 15 to 18 minutes, until the potato pieces are very tender when pierced with a fork. The zucchini should look soft and darker green.
6. Blend the soup
Turn off the heat. Use an immersion blender to blend the soup right in the pot until smooth. If using a regular blender, blend in batches and leave the small center cap off the lid, covering the opening with a folded towel so steam can escape.
7. Add the creamy finish
Stir in the half-and-half, lemon juice, and chopped basil. Warm the soup over low heat for 1 to 2 minutes, but do not let it boil hard after adding the half-and-half.
8. Taste and serve
Taste the soup and add more salt, pepper, or lemon juice if needed. Ladle into bowls and top with extra basil if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can make the soup up to 3 days ahead. For the freshest flavor, add the lemon juice and basil after reheating, just before serving.
- Storage: Cool the soup, then refrigerate it in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, stirring often.
- Freezing: This soup can be frozen for up to 2 months, but dairy can sometimes separate after thawing. For the smoothest freezer version, freeze the soup before adding the half-and-half, then add it after reheating.
- Dairy swap: Use heavy cream for a richer soup, whole milk for a lighter one, or unsweetened oat milk for a dairy-free option. If using plant milk, choose one with no vanilla flavor.
- No immersion blender: A countertop blender works well. Blend in small batches and be careful with hot liquid, which expands from steam.
- Texture tip: If the soup seems too thick after blending, stir in a little more broth or water. If it is too thin, simmer it uncovered for a few minutes to reduce it.
Cook's note
For a greener soup, do not overcook the zucchini after it becomes tender. Long cooking dulls both the color and the fresh flavor.
04Frequently asked
Questions & answers
Do I need to peel the zucchini for soup?
No. The peel is tender, edible, and helps give the soup a pale green color. Just trim the ends and slice the zucchini.
Can I make zucchini soup without cream?
Yes. Skip the half-and-half and add a little extra broth, or use unsweetened oat milk or cashew cream. The potato still gives the soup body.
Why is my zucchini soup watery?
Zucchini contains a lot of water. If the soup tastes thin, simmer it uncovered for 5 to 10 minutes after blending, or blend in a few extra cooked potato pieces.
Can I serve this soup cold?
Yes. Chill it well and taste again before serving, because cold soup often needs a little more salt or lemon juice. It is good with a spoonful of plain yogurt on top.
What can I serve with zucchini soup?
Try crusty bread, grilled cheese, a simple green salad, or toasted chickpeas for crunch.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, about 1 1/2 cups each
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat3.3 g
- 16%
- Cholesterol10 mg
- 3%
- Sodium418 mg
- 18%
- Total Carbohydrate21 g
- 8%
- Dietary Fiber3 g
- 11%
- Total Sugars9 g
- Protein5 g
- 10%
- Vitamin D0.1 mcg
- 1%
- Calcium91 mg
- 7%
- Iron1.2 mg
- 7%
- Potassium778 mg
- 17%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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