Zucchini Soup is an easy summer soup recipe made with a few simple ingredients and a splash of cream.
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 recipe is one of my 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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What is in Zucchini Soup?
- Zucchini – You can use fresh or frozen zucchini.
- Aromatics – Fresh onion and garlic add layers of flavor to the soup.
- 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 – To give the soup a little additional creaminess, we add a little heavy cream. You can substitute sour cream or Greek yogurt for the heavy cream if you prefer.
- Salt & Pepper – A little salt and pepper brings out the bright, fresh flavors of this summer soup.
Looking for More Zucchini Recipes Ideas? Try These!
- Refrigerator Zucchini Pickles
- Chicken Alfredo Zucchini Lasagna
- Cheesy Baked Zucchini Casserole
- Crispy Fried Zucchini
- Zucchini Pad Thai
- One Pot Low Carb Shrimp Alfredo
- One Pot Summer Vegetable Pasta
- Spiralizer Recipes
- Summer Zucchini Recipes
How to Make Creamy Zucchini Soup
Step 1 – Boil vegetables and aromatics. 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.
Step 2 – Blend. Once the zucchini is extremely softened remove the pot from the heat and use an immersion blender to blend everything into a smooth puree.
Step 3 – Season and add cream. Add salt and pepper to the puree and then stir in the heavy cream.
Step 4 – Serve. Serve hot or let it cool for about 20 minutes before placing it in the refrigerator in a sealed container to chill.
You can serve zucchini hot, but what makes it a great summer soup is that it can be served cold, much like gazpacho. 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 with a mixed green salad or a delicious panzanella salad.
Grate a little Parmesan cheese or add a dollop of sour cream on top, or sprinkle in some red pepper flakes for a little kick, and you have the perfect summer meal!
In general, you don’t have to peel zucchini before cooking. The skin of zucchini is edible and contains valuable nutrients. However, whether to peel it or not depends on personal preference and the specific recipe you are preparing.
If the zucchini is young and tender, the skin is usually thin and does not have a bitter taste, making it perfectly fine to leave it on. Moreover, keeping the skin intact also helps retain the vibrant green color of the zucchini, enhancing the visual appeal of your dish.
On the other hand, if the zucchini is more mature or has a tougher skin, some people might prefer to peel it to achieve a smoother texture in the final dish. In such cases, using a vegetable peeler or a knife, you can easily remove the outer skin.
Storing Zucchini Soup
- Cool the Soup: Allow the zucchini soup to cool down to room temperature after cooking. Avoid leaving it at room temperature for too long to prevent bacterial growth.
- Refrigeration: Transfer the cooled soup to an airtight container or a sealable plastic bag. Make sure to leave some space at the top of the container for expansion during freezing.
- Label and Date: It’s a good practice to label the container with the contents and the date of storage. Zucchini soup can be stored in the refrigerator for up to 3-4 days.
- Refrigerator Placement: Place the container of zucchini soup in the refrigerator, ideally in the main compartment and not in the door where the temperature fluctuates more.
- Cool the Soup: Allow the zucchini soup to cool down to room temperature after cooking. It’s essential to cool it promptly to prevent bacterial growth.
- Portion the Soup: Divide the soup into individual portions or the amount you’d like to thaw and consume at one time. This way, you can freeze and reheat only the required quantity, reducing food waste.
- Airtight Containers or Freezer Bags: Transfer the portions of zucchini soup into airtight freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from the bags before sealing to prevent freezer burn.
- Label and Date: Properly label each container or bag with the contents and the date of freezing. This helps you keep track of how long the soup has been frozen.
- Freezer Placement: Place the containers or bags of zucchini soup in the freezer, making sure to lay them flat for even freezing and to maximize storage space.
Thawing and Reheating Zucchini Soup
- Thawing: To thaw the frozen zucchini soup, transfer the container or bag to the refrigerator the night before you plan to consume it. Allow it to thaw slowly in the refrigerator to maintain its texture and flavor.
- Microwave Method (For Small Portions): If you need to thaw and reheat the soup quickly, you can use the microwave. Remove the soup from the container or bag and place it in a microwave-safe bowl. Defrost on low power, stirring occasionally until fully thawed. Then, heat the soup on medium power in short intervals, stirring in between until it’s heated through.
- Stovetop Method (For Larger Portions): For larger quantities of soup, thaw it in the refrigerator as mentioned earlier. Then, transfer the thawed soup to a saucepan and reheat it gently over medium-low heat, stirring occasionally.
- Adjust Consistency: As with fresh zucchini soup, you may need to adjust the consistency of the thawed soup by adding a little vegetable broth or water if it has thickened during freezing.
- Check Temperature: Before consuming the reheated zucchini soup, make sure it’s heated thoroughly. Check the temperature with a spoon or touch the side of the bowl to ensure it’s steaming hot.
- 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!