Zucchini Soup

By Maria Lichty

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Quick Summary

Zucchini Soup- use your garden zucchini to make this creamy zucchini soup. The soup is made with onion, garlic, herbs, zucchini, and white beans that are blended to thicken the soup. Ladle into bowls and top with homemade croutons or serve with crusty bread.

zucchini soup in bowl with croutons and spoon.

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I have a love hate relationship with zucchini. It is one of my favorite vegetables, but during the summer months when I can’t keep up with all of zucchini, it kind of stresses me out, ha! I do my best to keep up (I make zucchini bread, zucchini muffins, zucchini fritters, salads, and more), but sometimes it is impossible.

When my counter has a pile of zucchini on it, I love making Zucchini Soup. It is an easy recipe that is nutritious and delicious!

I know soup may not seem like the best idea during the summer, but trust me, this soup is worth making. And if you aren’t in the mood for soup, this soup freezes well so you can make a big batch and put it in the freezer for the chilly months.

There is a secret ingredient in this zucchini soup recipe. Any guesses? Let me tell you, white beans! They thicken the soup and make the soup super creamy. Plus, they give the soup a protein boost.

The soup is simple, but in the best way. It has lots of flavor and the texture is smooth and creamy. Garnish with fresh herbs, Parmesan cheese, and homemade croutons. Serve with crusty bread for dunking and a salad and dinner is done!

ingredients to make zucchini soup.

Ingredients

  • Olive oil– butter will also work if you don’t need the recipe to be vegan or dairy-free.
  • Zucchini– you will need about 2 pounds. Cut of the ends and cut into chunks.
  • Onion– yellow onion or white onion!
  • Garlic– minced!
  • Vegetable broth– chicken broth will also work if you don’t need the recipe to be vegan or vegetarian.
  • Dried thyme– for a boost of flavor!
  • Cannellini beans– the beans are the secret ingredient. I use canned beans to keep the recipe super simple. Rinse and drain before using. Navy beans or Great Northern beans will work too.
  • Lemon juice– the lemon adds a fresh zing to the soup.
  • Heavy cream– this is optional but makes the soup super creamy. You can also use plain Greek yogurt, sour cream, or coconut milk for a vegan/dairy-free option.
  • Garnish– fresh herbs, Parmesan cheese, and homemade croutons. All are optional but so good!
onions being sautéed in olive oil in a large pot.

How to Make Zucchini Soup

  • In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute..
zucchini in large pot with broth and thyme.
  • Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
zucchini soup with white beans in large pot.
  • Stir in the white beans and lemon juice.
zucchini soup being blended with immersion blender.
  • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender, in batches, and blend for 20 seconds or until smooth.
  • Taste and add additional salt, pepper, or lemon juice, if necessary.
zucchini soup in pot with a drizzle of heavy cream and ladle.
  • For a creamier soup, stir in the heavy cream. You can also use plain Greek yogurt, sour cream, or coconut milk. All work well to give the soup a richer flavor.
  • Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately
zucchini soup in bowls with black pepper and dill.

Serving Suggestions

This soup is great with a simple salad and a loaf of crusty bread, but if you need some ideas, here are some of my favorite dishes that go great with zucchini soup.

How to Store & Freeze

To store leftover soup: Let the soup cool completely and transfer to an airtight container. Store in the refrigerator for up to 5 days.

To freeze: Let the soup cool completely and transfer to a freezer container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop or in the microwave and serve.

zucchini soup in bowl with black pepper, dill, homemade croutons, and Parmesan cheese.

More Zucchini Recipes

**Find more Zucchini Recipes HERE!**

More Soup Recipes

**Find more Soup Recipes HERE!**

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Zucchini Soup

Use your garden zucchini to make this creamy zucchini soup. The soup is made with onion, garlic, herbs, zucchini, and white beans that are blended to thicken the soup. Ladle into bowls and top with homemade croutons or serve with crusty bread.
4.70 from 79 votes

Equipment

Ingredients
  

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.
  • Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
  • Stir in the beans and lemon juice. Use an immersion blender to blend the soup until smooth. Taste and add additional salt, pepper, or lemon juice, if necessary. For a creamier soup, stir in the heavy cream (or Greek yogurt, sour cream, or coconut milk). See note.
  • Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.

Notes

If you don’t have an immersion blender, you can transfer the soup to a blender, in batches, and blend for 20 seconds or until smooth.
For a creamier soup, add ½ cup heavy cream, plain Greek yogurt, sour cream, or coconut milk for a vegan/dairy free option. If you are using yogurt or sour cream, let the soup cool down for a bit and then stir it in. This will prevent the yogurt or sour cream from curdling.

Nutrition

Calories: 222kcal, Carbohydrates: 31g, Protein: 10g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 22mg, Sodium: 936mg, Potassium: 400mg, Fiber: 9g, Sugar: 6g, Vitamin A: 891IU, Vitamin C: 26mg, Calcium: 130mg, Iron: 4mg
Keywords soup, zucchini

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Comments

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  1. 5 stars
    I’m happy Maria is making a great living with her site. I have always enjoyed her recipes. But will have to move on as these non stop bombardment of ads, I can’t even read the site any more. Shame.

    1. Her site is available to you and you enjoy her recipes because of the ads. How do you think one pays for all the groceries, time, photography, props, equipment, electricity, website, home office, utilities, etc? Food Network’s site is the same and they are a major corporation. I am so happy Two Peas has found a way to keep the business rolling, their recipes are AMAZING and some of the BEST out there. Thank you Two Peas! I am makng this soup and the croutons as I type this, another delicious meal for my family courtesy of you!

  2. 5 stars
    Yuumy! I had a bunch of Zucchini that I needed to use in my garden. Perfect solution! Do you think it will freeze well?

  3. 5 stars
    This was a hit with the whole family at dinner this evening. Thank you for another delicious recipe! I’ll be adding this one to our soup repertoire. Served with croutons, cheese, and parsley as suggested along with salad and corn on the cob as well.

  4. 5 stars
    My son adores zucchini. This is going to be lovely surprise for him! Thank you so much and enjoy your day!

  5. This soup was awesome! Thank you for this recipe! Made it for lunch, “ for just myself” husband isn’t a fan of zucchini ! Doesn’t know what he’s missing,not a problem I love zucchini!

  6. 5 stars
    I made this last night with no changes to the recipe, it is delicious! Topped with croutons, shaved parmesan and fresh basil. Also the serving size of 6 is spot on. My husband and I each had a generous serving for dinner with a salad, with enough left over for lunch, and two more portions for the freezer. Will use this in my regular soup recipe rotation!

    1. I am so glad you loved the soup. Such a great way to use up the summer zucchini!

  7. Hi, Maria Just discovered your yummy zucchini soup recipe. Items are on my grocery list! Have you ever served this cold? Its pretty warm here in Virginia. I know some parts of the country are BLAZING hot. I’ll make this in the morning and have it for dinner in the evening. We’re retired. On hot days I do alot of kitchen prep work in the morning so not to heat up the kitchen during the hot part of the day. Looking forward to serving this for dinner soon. Will let you know how it tastes!!!

  8. This soup is phenomenal! I added the Greek yogurt as well as sautéed extra lean ground turkey to increase the protein. Perfect for all ages too! Thanks, Maria, for yet another winner

  9. 5 stars
    Great recipe although I did perk it up a little. Once everything was blended, I added a couple of finely chopped green chillies and a good handful of chopped coriander leaves with a little cooking cream followed by a final blend to mix it all in. My family loved it! Thanks

  10. 5 stars
    I made this recipe last night with fresh zucchini out of my neighbors garden. I used chicken broth and added some red pepper flakes at the end. Delicious!!! Thank you!!!

  11. 5 stars
    This was very easy and very good. I made as written but added a few small parmesan rinds in while it was simmering and used half a can of light coconut milk at the end. Topped with freshly grated parmesan and rather than the immersion blender, I put it in the Vitamix and it was super smooth and yummy. Also surprisingly filling. Will make again!

  12. 5 stars
    This is my favourite soup. I’ve made it about 4 or 5 times in the last month. I’m currently pregnant and it’s one of my major cravings. Also one of the only things that doesn’t trigger my morning sickness. Thanks so much for the recipe!

  13. Thank you for sharing this recipe with us. I have made it twice. First time I made it, I followed all your steps and it turned out good. Second time, I added half a bunch of cilantro to the soup and let it simmer for ten minutes before blending. This added a pleasant flavor of cilantro which we loved. This soup is now one of our favorites.

  14. 5 stars
    This is a very light, yet filling soup. I made it as directed, without dairy and it was very tasty. A great way to take advantage of zucchini on sale or an overly productive summer garden! I appreciate that it uses exactly one “box” of broth. Also, I think there is a lot of room for variation, e.g., add a cup of fresh corn or chopped mushrooms, a handful of frozen chopped spinach, a cup of leftover rice, some halved cherry tomatoes and chopped basil just before serving. Also, this is a splendid way of increasing vegetable intake without a lot of added fat or calories. Zero cholesterol and saturated fat if you make it without dairy. Bookmarked!

  15. 5 stars
    Fantastic! So much flavor, which I was skeptical about given the few seasonings listed. The lemon is key! I did add some red pepper flakes, too. Used sour cream instead of heavy cream. We garnished with grated parmesan, toasted pepitas, and oyster crackers. This is an easy, filling, healthy and delicious recipe. Perfect as written, but could also be a base recipe for other variations. I might try adding broccoli or spinach as opportunities to up our veggie intake. Either way – as written or customized based on what you have on hand – this is a keeper!!