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Make the best creamy zucchini soup with fresh zucchini and a few simple ingredients. It’s a comforting dish that’s perfect for any time of the year.
When summer is here, and zucchini are abundant from the garden or the market, I gladly make a few recipes on repeat, like this creamy zucchini soup, the perfect grilled zucchini, and a quick pan-fried zucchini recipe.
This zucchini soup is one of my go-tos when I want something warm and comforting. It’s super healthy loaded with fresh zucchinis and has a hint of cheddar cheese to give it that extra bit of flavor.
And best of all, this recipe never fails to satisfy. It’s incredibly easy to make, requiring just a few staple ingredients and a bit of time to simmer to perfection. Serve it with your favorite crusty bread or croutons, or freeze it for later. It’s another great creamy soup to add to your rotation, alongside classics like potato leek soup and tomato soup.
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Watch how I make it
Ingredients
- Zucchini: Low in calories and high in nutrients, zucchini makes for a healthy, nutritious dish. Look for ripe, dark green ones with no blemishes or use your garden zucchini.
- Potatoes: They are hearty and help thicken the soup.
- Vegetable broth: I use homemade vegetable stock as it allows me to use up veggie scraps and reduce waste. You can also use storebought or chicken broth.
- Cheddar cheese: It adds a tangy flavor and creaminess. Use mild or sharp cheddar cheese, Parmesan cheese, or Gouda cheese.
- Cream: Use heavy cream for a rich and smooth mouthfeel. Alternatively, you can use coconut milk or Greek yogurt.
- Aromatics and seasoning: You will need onion, garlic, fresh thyme, black pepper, and salt (to taste). For extra flavor, you can use homemade vegetable bouillon cubes.
See the printable recipe card below for full information on ingredients and quantities.
How to make zucchini soup
Sauté Onion and Zucchini: Start by cutting the ends of the zucchini and slicing them. Dice the potatoes and onion. The smaller the potato cubes, the faster they will cook. To help you proceed quicker, you can use a vegetable chopper. Also, mince the garlic and fresh thyme. If needed, shred the cheese.
Then, place a heavy-bottomed pot or a Duch oven over medium heat and add the olive oil and butter. Once the butter is melted, add the diced onion and the sliced zucchini. Stir and sauté for a few minutes to soften them.
Then add the garlic and stir for 1 minute until fragrant. Add the minced thyme, salt, and black pepper, and stir well.
Add Potatoes and Broth, Then Simmer: Stir in the diced potatoes, followed by the vegetable broth. Bring to a boil, then reduce the heat to low, close the lid, and simmer for 20 minutes until the veggies are soft and cooked through.
The potatoes will be blended with the broth, naturally thickening the soup and creating smooth and creamy results. You don’t need to add anything else, like a starch slurry or a roux.
Blend, Add Cheese and Cream: Once the soup is cooked, use an immersion blender and blend it directly in the pot until you achieve your desired consistency—I like mine smooth, but you can leave some chunks if preferred.
Alternatively, transfer to a regular blender, blend, and then place back in the pot. If needed, work in batches and make sure to release the steam from time to time while blending.
Next, add the cheddar cheese and stir gently until it melts. Finally, add the heavy cream, stir to incorporate, and remove from the heat.
Garnish and Serve: The zucchini soup is now ready! Taste and adjust any of the seasonings if needed.
Serve the soup with a drizzle of cream, shredded Parmesan, and your choice of homemade croutons, crusty bread, or even a grilled cheese sandwich.
Storage tips
- In the fridge: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- In the freezer: Place in a freezer-safe container with headspace for expansion and freeze for 2-3 months. Thaw overnight in the fridge, then warm over low heat on the stovetop. As there’s cream in the soup, the texture can change a bit when defrosted. So, if you plan on freezing a few portions, omit the cream when making the soup and add it when reheating.
More creamy soups
If you try this creamy zucchini soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Zucchini Soup
Equipment
- Hand-held immersion blender or a blender
- Vegetable chopper optional
Ingredients
- 2 lb zucchini 5 large
- 13 oz potatoes 2 medium (or 1.5 cups chopped)
- 4 cups vegetable broth or chicken broth
- 3/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 onion medium-sized (1 cup chopped)
- 2 cloves garlic (1 Tbsp minced)
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1/2 Tbsp fresh thyme minced (or 1/4 tsp dried thyme)
- 1/4 tsp black pepper
- salt to taste
Instructions
- Only peel the zucchini if the skin is tough or bitter. Trim the ends, slice the zucchini, dice the potatoes and onion, and mince the garlic and fresh thyme. Shred the cheese if needed.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Stir in the onion and zucchini, and sauté for 3-5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant. Mix in the minced thyme, salt, and black pepper.
- Add the potatoes, then pour in the vegetable broth, stirring to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes until the vegetables are soft and cooked through.
- Use an immersion blender to blend the soup directly in the pot to your preferred consistency. For chunkier texture, leave some pieces intact. Alternatively, blend in batches with a regular blender, then return to the pot.
- Stir in the cheddar until melted, followed by the cream. Remove from heat.
- Taste and adjust seasoning if necessary. Serve with a drizzle of cream and croutons.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this zucchini recipe!