Zucchini Soup is an easy summer soup recipe made with a few simple ingredients and a splash of cream.

A bowl of fresh, creamy zucchini soup

Zucchini Soup

I love all of the amazing zucchini that is in stores during the summer and I’ve been taking full advantage of it this month with some of these easy zucchini recipes.

This simple zucchini soup is one of my new favorites because it takes less than 30 minutes to make and you can serve it hot or cold. I’ve been eating it for lunch all week!

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Zucchini soup with garnish of diced bell pepeprs

What is in Zucchini Soup?

  • Zucchini
  • Onion
  • Garlic
  • Broth – You can use chicken broth or vegetable broth for this recipe. I don’t recommend beef broth because the flavor overpowers the zucchini
  • Heavy Cream – You can substitute sour cream or Greek yogurt for the heavy cream if you prefer.
  • Salt & Pepper
Zucchini soup in a black bowl

How to Make Zucchini Soup

  1. Add zucchini, onion, garlic cloves, and chicken broth to a large pot and place a lid on it. Bring to a boil then reduce heat to medium and let it simmer for 20 minutes, stirring occasionally.
  2. Once the zucchini is extremely softened remove the pot from the heat and use an immersion blender to blend everything into a smooth puree. 
  3. Add salt and pepper to the puree and then stir in the heavy cream. 
  4. Serve hot or let it cool for about 20 minutes before placing it in the refrigerator in a sealed container to chill.
Close-up of zucchini soup recipe

Whether you serve your zucchini soup hot or cold is up to you. I do a mix of both, heating it up for dinner and eating it chilled for a quick lunch.

Grate a little Parmesan on top and cut a few slices of crusty bread to go with it and you have the perfect summer meal!

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Servings: 8
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Zucchini Soup

Zucchini Soup is an easy summer soup recipe made with a few simple ingredients and a splash of cream.

Ingredients

  • 28 ounces Zucchini, sliced and cut into quarters
  • 7 ounces Onion, thinly sliced
  • 2 cloves Garlic
  • 16 ounces Chicken Broth
  • ½ teaspoons Kosher salt
  • ¼ teaspoon Pepper
  • ¼ cup Heavy cream

Instructions

  • Add zucchini, onion, garlic cloves, and chicken broth to a large pot and place a lid on it. Bring to a boil then reduce heat to medium and let it simmer for 20 minutes, stirring occasionally.
  • Once the zucchini is extremely softened remove the pot from the heat and use an immersion blender to blend everything into a smooth puree.
  • Add salt and pepper to the puree and then stir in the heavy cream.
  • Serve and enjoy!

Nutrition

Serving: 0.5cup, Calories: 64kcal, Carbohydrates: 6g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 14mg, Sodium: 273mg, Potassium: 328mg, Fiber: 1g, Sugar: 3g, Vitamin A: 535IU, Vitamin C: 20.3mg, Calcium: 31mg, Iron: 0.5mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: cold soup recipe, zucchini recipe, zucchini soup