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Easy Creamy Garden Zucchini Soup

A bowl of vibrant green zucchini soup, swirled with cream and topped with fresh basil leaves.
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Make this smooth, comforting zucchini soup quickly. This recipe uses potatoes to achieve a creamy texture, making it a healthy, weeknight-friendly meal.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium zucchini, chopped (about 6 cups)
  • 2 medium potatoes, peeled and chopped (about 2 cups)
  • 4 cups vegetable broth
  • 1/2 cup milk or heavy cream (or use more broth for vegan option)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: Fresh basil or Parmesan cheese for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini, chopped potatoes, and vegetable broth to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the zucchini and potatoes are very tender.
  5. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until it is completely smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the milk or cream, salt, and pepper. Heat gently for a few minutes until warmed through, but do not boil.
  7. Taste and adjust seasoning if needed. Serve hot, topped with fresh basil or Parmesan cheese if desired.

Notes

  • For a vegan option, skip the milk/cream and use vegetable broth or unsweetened plant-based milk.
  • If you want a richer flavor, substitute half the vegetable broth with chicken broth.
  • This soup freezes well for up to three months. Cool completely before freezing.

Nutrition

Find it online: https://kingscook.com/easy-creamy-zucchini-soup/