Creamy Zucchini Soup

This creamy zucchini soup is an easy one-pot recipe made with simple ingredients and ready in under 30 minutes. I make this whenever I want something that’s not too heavy but still properly filling – and it’s one of the easiest zucchini soup recipes to make when you’ve got loads of zucchini to use up. Don’t forget to offer some bread or this Cheese Toastie with Grilled Veg on the side so you can soak up all the tidbits!

Why you’ll love this recipe

• Creamy but light: This zucchini soup recipe is naturally low-calorie but super creamy, which makes it perfect for a comforting meal for yourself and your loved ones!
• One-pot soup: If you don’t want to roast loads of veggies beforehand, this is the best zucchini soup recipe for you as it requires minimal kitchen tools. Very easy clean-up, just like this One-Pan Mince Pasta.
• Budget-friendly: This zucchini soup recipe is also budget-friendly, at £0.96 per portion. This recipe is perfect when you have lots of zucchini to use up, and it freezes beautifully. You could also use them in this Healthy Chicken Lasagna.

Try these other vegetarian-friendly soups to stay warm and cosy during chilly months: The BEST Pea and Mint Soup in 20 Minutes, 10 Minute Vegetable Noodle Soup and Easy Carrot and Coriander Soup.

Ingredients

This creamy zucchini soup recipe uses everyday ingredients and relies on slowly cooking the zucchini to build flavour instead of heavy seasoning.

• Zucchini (courgettes): The zucchini (or courgettes as we call them in the UK) are the star of this soup, lending their green colour and tasty flavour to the dish. If you prefer another type of squash, like pumpkin, you can use that instead in this zucchini soup. However it will change the flavour and colour of the dish.
• Spinach: Spinach adds nutrients and enhances the beautiful colour of this soup with zucchini. If you prefer another veggie, you can use broccoli or baby kale instead. Add heartier veg, like broccoli, into the pan at the same time as the zucchini for the best results.
• Cream: The cream helps create the delicious texture. Use whatever is on hand, like single, double, or heavy cream. The calories per serving will change slightly depending on which type of cream you use. If creamy is your thing, make sure to try my 30-Minute Cream of Mushroom Chicken next.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

You can make this classic cream of zucchini soup, but you could also adapt it depending on what you have.

• Use yellow zucchini: Instead of green zucchini, you can use yellow zucchini if you have that on hand. The flavours of each veggie are quite similar, and it would pair perfectly with Roasted Mediterranean Vegetables.
• Add-ons: You can add different veggies to your zucchini soup, like leeks, fennel, or carrot. You can also make the soup more filling by adding rice, orzo, or white beans. Add fresh basil and parmesan cheese to give this yummy soup an Italian flair.
• Switch it up: Increase the protein in this recipe for zucchini soup by using chicken broth instead of vegetable broth, or make it vegan by swapping the cream for a vegan alternative. For a lighter zucchini soup, you can skip the cream entirely (like I do in this Leek and Potato Soup Without Cream) and blend until silky smooth.

How to make zucchini soup

1. Start by slicing your zcchini into rounds and thinly slicing the onions (Image 1).
2. To a large pot, add the oil, zucchini and onion. Season generously  with salt (around 1 tsp of salt) and pepper (Image 2).

3. Start to gently fry for around 10-12 minutes over a medium heat (Image 3).

4. Continue to fry until the moisture has evaporated and the zucchinis start to caramelise (Image 4).

5. Next, add the garlic and flour. Fry for another 2 minutes (Image 5).

6. Pour the stock into the pan and cook over a medium/low heat for 10 minutes (Image 6).

7. After 10 minutes, add the spinach and mint and cook for a further 5 minutes (Image 7). 

8. Blend until smooth, then add 100ml of the cream, reserving 50 ml to swirl on top. Serve up and add a swirl of cream. Garnish with extra mint leaves, black pepper and a pinch of salt (Image 8).

Here are some delicious main course recipes to try: Meatballs in Tomato Sauce, Creamy Chicken and Chorizo Pasta and Marry Me Chicken.

How to Get a Smooth, Creamy Zucchini Soup

The biggest mistake people make with zucchini soup is rushing the cooking stage. I used to boil everything straight away, but letting the zucchini cook slowly first makes a huge difference as it removes excess water and concentrates the flavour.

Zucchini contains a lot of moisture, so caramelising it slightly before adding stock gives the soup a richer taste without needing extra cream. If your soup ever tastes watery, this step is usually the reason.

I also recommend blending longer than you think you need to. A full minute of blending turns this into an incredibly silky zucchini soup, similar to restaurant-style soups. By the way – I never peel zucchini for soup, as the skin softens completely when cooked and adds colour, nutrients, and flavour.

Is zucchini the same as a courgette?

Yes, the American zucchini is the same as a courgette. Courgette is actually a French word which refers to a green gourd. The US uses the Italian name, though they’re the same veggie. So, if you’re in the UK, you can still make this zucchini soup!

Serving Suggestions

I love serving zucchini soup with crusty bread. However, you can also serve it with rice or mashed potatoes to create a more filling meal. If you want additional nutrients, try adding a salad or roasted veg on the side. 

Try it with:

• Panzanella Salad with Halloumi
• Slow Roasted Cherry Tomato Ricotta Toast
• Easy Chicken Piccata (Ready in 20 Minutes)
• TENDER Cast Iron Chicken Breast
• Greek Yogurt Chicken Marinade with Lemon and Shallot
• Rocket Salad with Sun-Dried Tomatoes
• Super Crispy Ninja Airfryer Roast Potatoes (Family Batch!)
• Tonkatsu Inspired Pork & Cabbage Salad

Leftover Storage and Reheat Instructions

Refrigerator: Split this zucchini soup recipe into four servings in separate airtight containers once it has cooled. This delicious soup should stay good in the fridge for up to three days.

Freezer: This zucchini soup freezes well. Once cooled, pour it into airtight containers (separate containers mean easier reheating).

Reheat: When you’re ready to dive in, reheat it on the stove until it’s warmed through.

FAQs

Here are a few other delicious vegetarian soups to enjoy during the week: One-Pot Creamy Tomato Tortellini Soup, Loaded Vegetable Minestrone Soup, or Easy Carrot and Coriander Soup.