This Creamy Zucchini Soup uses potatoes to create a healthy, smooth, and luscious soup. You can keep this recipe vegan and dairy free or add milk and shredded cheddar cheese to make it extra creamy!
I don’t know about you, but whether it is a cold winter day or a hot summer day, soup is always on my menu. And with summer veggies being so full of flavour, its hard to resist the urge to turn them into a delicious soup!
With my garden veggies producing like crazy these days, I have more veggies than I know what to do with. My family, friends and neighbours have been the lucky recipients of many veggies already but we are picking new produce every single day here. Among the biggest producers in our garden this year is our zucchini plants.
We only planted two zucchini plants this year but they have yielded more zucchinis than previous years. In any case, I am more than happy about this as it is easily one of my favourite veggies ever. It is so darn versatile and can be transformed into so many delicious things. Zucchini Fries, Zucchini Bread, and Zucchini Fritters are just a few of my favourites. But if you are like me, I encourage you to search “zucchini” on my site and you will find a whole bunch of delicious ways to put this veggie to good use!
Today, I am sharing with you my Creamy Zucchini Soup. Its a super simple, delicious way to enjoy zucchini and truly does not require much time or skill. I boil up my veggies in the pot with herbs and other seasonings and then puree it all until smooth. Then a bit of milk and shredded cheese are stirred in to make it extra delicious. Think of it as a creamy Broccoli Cheddar Soup with a summertime twist.
Tips for making the best Creamy Zucchini Soup
- Chop up your potatoes into small pieces to ensure they boil up quickly.
- You can easily make this dairy-free and vegan. You can do this by either subbing in dairy-free options for the butter, milk and cheese or just omitting them altogether. The potato makes this soup creamy without the need for dairy so you can totally make this dairy-free and vegan by omitting these ingredients.
- Cool the soup before pureeing. Adding hot soup to a blender can be dangerous as you risk the lid popping off and covering yourself and your kitchen with hot soup. That’s why I let the soup cool first before pureeing it. Once its cooled, puree it and then add it back to the pot to heat it up again.
- This soup is great for meal-prep. Store it in an airtight container in the fridge and just reheat when you are ready to enjoy it! It can also be frozen for future meals.
- You can sub in a different melty cheese if you like.
- You do not need to peel the zucchini. If you want a smoother looking soup (without the flecks), you can totally peel it, but I just leave the skin on.
How to store leftover soup
I love to make this soup as meal prep. To store it, you can place it in an airtight container and store in the fridge for a few days.
You can also freeze this soup. This is a great way to preserve the taste of summer to enjoy in the cold winter months! Just place the soup in a freezer safe, secure container and freeze. Be sure to leave some room for the soup to expand as it freezes so don’t fill it up to the top.
I hope you enjoy this soup as much as I do!
If you try and love this recipe, I would love it if you could leave a comment and/or rating below. Thanks!
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Creamy Zucchini Soup
- 2 tablespoons olive oil or butter
- 1/2 onion chopped
- 2 potatoes medium sized, peeled and chopped
- 2 zucchini medium sized, chopped (approximately 6 cups, chopped)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 4 cups vegetable broth or chicken broth
- salt and pepper, to taste
- 1/2 cup milk
- 1 1/2 cups cheddar cheese shredded
- Heat the olive oil or butter over medium heat in a large soup pot. Add the onion and saute for a few minutes to soften.
- Add the potatoes, zucchini, broth, herbs and paprika to the pot. Increase temperature to high heat and bring to a boil. Once boiling, reduce heat to medium. Let the soup simmer on the stove for 20 minutes or until the potatoes are fork tender. Let the soup cool.
- Once cooled, add the soup to a food processor or a blender (do this in batches if using a blender), and puree until smooth.
- Return the pureed soup to the pot and bring to a gentle boil. Add the milk and cheese and remove from heat, stirring until the cheese is melted. Taste and adjust seasonings as needed. Serve.