This creamy zucchini soup is a velvety, comforting dish that transforms humble summer squash into something elegant. It’s light yet satisfying, with a delicate sweetness enhanced by simple aromatics. Perfect for using up a zucchini bounty, this creamy zucchini soup comes together quickly and can be served hot or chilled.
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Why You’ll Love This Creamy Zucchini Soup
- Versatile serving: Enjoy it hot or chilled for any season.
- Luxuriously smooth: Blended with cream for a velvety, light texture.
- Simple ingredients: Turns basic zucchini and pantry staples into something special.
- Zucchini bounty solution: Uses a generous amount of squash without tasting repetitive.
Ingredients & Tools
- 1.5 kg fresh zucchini, washed and roughly chopped
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 3 tbsp olive oil or butter
- 1 liter vegetable or chicken broth
- 120 ml heavy cream or coconut milk for a dairy-free option
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ¼ tsp nutmeg, freshly grated if possible
- Fresh herbs like basil, dill, or chives for garnish
Tools: A large soup pot, a blender or immersion blender, and a ladle.
Notes: Using fresh, firm zucchini is key here — they have the best flavor and texture. The nutmeg might seem like a small addition, but it really brings a warm, aromatic depth that complements the zucchini beautifully.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 4 g |
| Fat: | 12 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the nutmeg. It might sound old-fashioned, but that hint of warm spice cuts through the creaminess and elevates the entire soup. Freshly grated nutmeg has the most vibrant flavor.
- Zucchini size matters. Smaller, younger zucchini tend to have fewer seeds and a sweeter, more delicate flavor. If you’re using larger ones, you can scoop out the seedy center if it seems overly watery.
- Broth is your flavor base. Since the soup has so few ingredients, using a good-quality, flavorful broth makes a huge difference. Homemade is fantastic, but a trusted store-bought brand works perfectly.
- To blend hot soup safely. If using a countertop blender, never fill it more than halfway with hot liquid, and hold the lid firmly in place with a kitchen towel to prevent steam from blowing it off.
How to Make Creamy Zucchini Soup
Step 1: Start by prepping your vegetables. Roughly chop the zucchini — there’s no need for perfection here, as it will all be blended later. Dice the onion and mince the garlic. You’ll notice that prepping everything beforehand makes the cooking process feel smooth and relaxed.
Step 2: Heat the olive oil or butter in your large soup pot over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You want it to sweat, not brown, so that it contributes a sweet, mellow base to the soup.
Step 3: Stir in the minced garlic and cook for just one more minute until it becomes fragrant. The aroma at this stage is incredible — it should smell savory and inviting, but be careful not to let the garlic burn or it can turn bitter.
Step 4: Add all the chopped zucchini to the pot, along with the salt, pepper, and nutmeg. Give everything a good stir to coat the zucchini in the oil and spices. Cook for another 5 minutes, stirring occasionally. The zucchini will start to release some of its moisture and brighten in color slightly.
Step 5: Pour in the broth, making sure it just covers the zucchini. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for about 15-20 minutes. The zucchini should be completely tender and easily pierced with a fork.
Step 6: Now for the magic — blending. Remove the pot from the heat. If using an immersion blender, blend directly in the pot until the soup is completely smooth. If using a countertop blender, carefully ladle the soup in batches and blend until velvety. The texture should be uniform and creamy.
Step 7: Return the blended soup to the pot if necessary, and stir in the heavy cream. Warm it through over low heat for another 2-3 minutes, but do not let it boil after adding the cream. Taste and adjust the seasoning — you might want a little more salt or pepper.
Step 8: Your soup is ready to serve! Ladle it into bowls and garnish with a drizzle of cream, a twist of black pepper, and a generous sprinkle of fresh herbs. The contrast of the vibrant green soup with white cream and green herbs makes it look as good as it tastes.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze before adding cream for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove; stir in cream after thawing if frozen.
Serving Suggestions
Complementary Dishes
- Grilled Cheese Sandwich — The classic, gooey companion. A crispy, buttery sandwich dipped into the smooth soup is pure comfort.
- Simple Arugula Salad — A salad with a sharp lemon vinaigrette cuts through the soup’s richness and adds a fresh, peppery crunch.
- Garlic Croutons — Homemade croutons add a wonderful texture contrast, making each spoonful more interesting.
Drinks
- Sauvignon Blanc — A crisp, citrusy white wine complements the soup’s lightness and herbal notes beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between creamy bites.
- Iced Herbal Tea — A chilled mint or lemon verbena tea is wonderfully refreshing, especially if serving the soup cold.
Something Sweet
- Lemon Sorbet — The bright, tart finish of a lemon sorbet is the perfect palate-cleanser after the creamy soup.
- Shortbread Cookies — Their buttery, crumbly texture and mild sweetness provide a simple, elegant end to the meal.
- Fresh Berry Parfait — Layers of yogurt, honey, and fresh berries feel light and summery, continuing the fresh theme.
Top Mistakes to Avoid
- Overcooking the zucchini. If you simmer it for too long, the zucchini can develop a slightly bitter flavor and lose its vibrant green color. Cook it just until tender.
- Blending while too hot. This is a safety hazard. Let the soup cool for a few minutes before blending, and never fill your blender more than halfway to prevent explosive steam.
- Skipping the taste test at the end. The flavor can change after blending and adding cream. Always do a final taste and adjust the salt and pepper — it makes all the difference.
- Using watery zucchini. Large, overgrown zucchini can be very watery. If yours feels soft, you can salt the chopped pieces and let them drain in a colander for 15 minutes before cooking to remove excess moisture.
Expert Tips
Creamy Zucchini Soup
Make this easy, velvety Creamy Zucchini Soup in just 40 minutes. Perfect hot or chilled, it's a delicious way to use summer squash. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 kg fresh zucchini (washed and roughly chopped)
-
1 large yellow onion (diced)
-
2 cloves garlic (minced)
-
3 tbsp olive oil or butter
-
1 liter vegetable or chicken broth
-
120 ml heavy cream or coconut milk (for a dairy-free option)
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1 tsp salt (or to taste)
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0.5 tsp black pepper
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0.25 tsp nutmeg (freshly grated if possible)
-
Fresh herbs like basil, dill, or chives (for garnish)
Instructions
-
Start by prepping your vegetables. Roughly chop the zucchini — there’s no need for perfection here, as it will all be blended later. Dice the onion and mince the garlic. You’ll notice that prepping everything beforehand makes the cooking process feel smooth and relaxed.01
-
Heat the olive oil or butter in your large soup pot over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You want it to sweat, not brown, so that it contributes a sweet, mellow base to the soup.02
-
Stir in the minced garlic and cook for just one more minute until it becomes fragrant. The aroma at this stage is incredible — it should smell savory and inviting, but be careful not to let the garlic burn or it can turn bitter.03
-
Add all the chopped zucchini to the pot, along with the salt, pepper, and nutmeg. Give everything a good stir to coat the zucchini in the oil and spices. Cook for another 5 minutes, stirring occasionally. The zucchini will start to release some of its moisture and brighten in color slightly.04
-
Pour in the broth, making sure it just covers the zucchini. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for about 15-20 minutes. The zucchini should be completely tender and easily pierced with a fork.05
-
Now for the magic — blending. Remove the pot from the heat. If using an immersion blender, blend directly in the pot until the soup is completely smooth. If using a countertop blender, carefully ladle the soup in batches and blend until velvety. The texture should be uniform and creamy.06
-
Return the blended soup to the pot if necessary, and stir in the heavy cream. Warm it through over low heat for another 2-3 minutes, but do not let it boil after adding the cream. Taste and adjust the seasoning — you might want a little more salt or pepper.07
-
Your soup is ready to serve! Ladle it into bowls and garnish with a drizzle of cream, a twist of black pepper, and a generous sprinkle of fresh herbs. The contrast of the vibrant green soup with white cream and green herbs makes it look as good as it tastes.08
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