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Bowl of creamy zucchini soup topped with fresh herbs

Creamy Zucchini Soup

A warm and comforting creamy zucchini soup that's quick to make and packed with nutrients, perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 medium zucchinis, diced look for firm, shiny zucchinis for best flavor
  • 1 medium onion, chopped sweet onions enhance the soup's sweetness
  • 2 cloves garlic, minced fresh is best for bright flavor
  • 4 cups vegetable broth choose low-sodium for a healthier option
  • 1 cup heavy cream for a richer taste; substitute with coconut milk for dairy-free
For Seasoning
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg adds a warm note
  • 1 tablespoon olive oil extra virgin is preferred
Optional Garnish
  • Fresh basil leaves for freshness
  • Croutons for added texture

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  2. Add the minced garlic, stirring for another 1-2 minutes until fragrant. Be careful not to let it brown—this could make it bitter.
  3. Stir in the diced zucchini and cook for about 3-4 minutes, just until they are slightly tender. The bright green color should remain vibrant!
Cooking
  1. Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover and let it cook for 10-15 minutes until the zucchini is fork-tender.
  2. Once the zucchini is cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a stand blender in batches.
  3. Return the smooth soup to the pot. Stir in the heavy cream, salt, black pepper, and nutmeg. Heat gently over low for about 5 minutes, ensuring it’s warmed through but not boiled. Your soup should be creamy and luscious!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. To enhance flavor, use fresh ingredients and avoid overcooking the zucchini to prevent a watery soup.