Creamy Zucchini Soup

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 flavor, its hard to resist the urge to turn them into a delicious soup!

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 favorite 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 favorites. 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!

Ingredients in Creamy Zucchini Soup

• Olive oil or butter
  
  
• Veggies: onion, potatoes, and of course, zucchini!
  
  
• Herbs: fresh thyme (or dried thyme) and dried oregano. You can easily play around with other herbs to suit your preferences and what you have on hand. Parsley and dill are other great options, for example.
  
  
• Seasonings: paprika, salt and black pepper.
  
  
• Vegetable broth: you can also substitute chicken broth if you are not vegetarian.
  
  
• Milk: you can omit or replace with nondairy milk for vegan recipe.
  
  
• Cheddar cheese: you can omit for vegan recipe.

**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**

How to make Creamy Zucchini Soup

1. Saute onion. 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.
   
   
2. Boil soup. 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.
   
   
3. Puree. Once cooled, add the soup to a food processor or a blender (do this in batches if using a blender), and puree until smooth.
   
   
4. Stir in milk and cheese. 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.

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.

What to serve with Zucchini Soup

I love serving this soup with some crusty bread or delicious biscuits. Some of my go-to biscuit recipes are my Herb Biscuits or my Zucchini & Cheese Drop Biscuits (another great way to use up more zucchini). Other great options include yummy side options like Crispy Vegetable Spring Rolls or Spanakopitakia (Spinach and Feta Filo Triangles).

I hope you enjoy this soup as much as I do! It’s one of my go-to recipes to use up all that delicious zucchini in the summer months. It’s not only delicious but we absolutely love how healthy it is too!

-Cathy

If you try and love this recipe, I would love it if you could leave a comment and/or rating below. Thanks!

You may also like:

Crustless Zucchini Pie
Chocolate Chip Zucchini Muffins
Creamy Asparagus Soup
Broccoli Cheddar Soup

Creamy Zucchini Soup

Catherine

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!

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soups

Cuisine Mediterranean

Servings 6 servings

Calories 246 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 (can omit or replace with nondairy milk for vegan recipe)
• 1 1/2 cups cheddar cheese shredded (can omit for vegan recipe)

Instructions

 

• 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.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 246kcalCarbohydrates: 19gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 32mgSodium: 821mgPotassium: 545mgFiber: 3gSugar: 5gVitamin A: 844IUVitamin C: 28mgCalcium: 253mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword creamy soup, food processor, pureed soup, summer, zucchini

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