As the temperatures drop and the nights grow longer, there’s nothing quite like a warm, comforting bowl of creamy zucchini soup to cozy up with. And we’ve got just the thing for you – 20 delicious and varied recipes that showcase the versatility of this humble summer squash.
From classic combinations to international twists, our collection of creamy zucchini soups is sure to satisfy your cravings and inspire new flavors in the kitchen. Whether you’re a fan of spicy kicks, rich and cheesy textures, or bright and citrusy notes, we’ve got a recipe for you.
In this article, we’ll be sharing our top 20 creamy zucchini soup recipes, each one a testament to the power of simple, high-quality ingredients to create a dish that’s both nourishing and delightful. So grab a spoon and settle in – it’s time to get cozy with the best of zucchini soups!
Classic Creamy Zucchini Soup
A comforting and flavorful soup that showcases the sweetness of zucchinis, perfectly balanced with a hint of creaminess. This recipe is a great way to enjoy the taste of summer in a warm bowl.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped zucchinis and cook for an additional 5 minutes, or until they start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the zucchinis are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Spicy Thai Zucchini Soup
Warm up with this creamy and aromatic soup that combines the freshness of zucchini with the bold flavors of Thailand.
Ingredients:
– 2 medium zucchinis, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Add zucchini, curry paste, cumin, salt, and pepper; cook for an additional 2-3 minutes.
4. Pour in broth and coconut milk; bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until zucchini is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Roasted Garlic and Zucchini Soup
This creamy soup is a perfect blend of roasted flavors and comforting warmth, ideal for a cozy evening meal. With the sweetness of zucchini and pungency of garlic, it’s a delightful twist on traditional soups.
Ingredients:
– 2 medium zucchinis
– 4-5 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the top off each garlic clove, drizzle with olive oil, and wrap in foil.
3. Roast the garlic for 30-40 minutes, or until soft and mashed.
4. Meanwhile, heat the chopped onion in a large pot over medium heat until translucent.
5. Add the zucchinis, roasted garlic, broth, and salt to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until zucchinis are tender.
6. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
7. Add heavy cream or half-and-half, if using, and season with pepper. Serve hot, garnished with parsley or chives, if desired.
Cooking Time: 45-50 minutes
Cheesy Zucchini Potato Soup
This recipe is a delightful twist on classic potato soup, adding the freshness of zucchini and the richness of cheese. Perfect for a cozy evening meal or a warm lunch, this creamy soup will become a new favorite.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 medium-sized zucchini, sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced potatoes and sliced zucchini to the pot. Cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
4. Stir in the milk and grated cheese until smooth. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lemon Herb Zucchini Soup
Brighten up a chilly evening with this refreshing soup that combines the sweetness of zucchini, the zestiness of lemon, and the subtlety of herbs.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped zucchini, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchini is tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the heavy cream or half-and-half, if using, and lemon juice.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 20-25 minutes
Coconut Curry Zucchini Soup
This creamy and aromatic soup is a perfect blend of summer’s freshness and warm spices. With the sweetness of coconut and the slight tanginess of zucchini, this recipe is sure to become a new favorite.
Ingredients:
– 2 medium zucchinis, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tsp curry powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add zucchinis, curry powder, and cumin. Cook for 5 minutes, or until zucchinis are tender.
3. Pour in coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let soup cook for 15-20 minutes, or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Bacon and Cheddar Zucchini Soup
A creamy and savory soup that combines the flavors of crispy bacon, sharp cheddar cheese, and tender zucchini.
Ingredients:
– 2 medium zucchinis, chopped
– 6 slices of bacon, cooked and crumbled
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– 1/2 cup of shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped zucchinis, cooked bacon, chicken broth, and heavy cream. Bring to a simmer.
3. Reduce heat and let cook for 15-20 minutes or until the zucchini is tender.
4. Stir in the shredded cheddar cheese until melted and well combined.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Mediterranean Zucchini Soup with Feta
This refreshing soup combines the sweetness of zucchinis with the tanginess of feta cheese, perfect for a light and satisfying meal. The Mediterranean flavors will transport you to the sun-kissed hills of Greece.
Ingredients:
– 2 medium zucchinis
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup grated feta cheese
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the sliced zucchinis and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the zucchinis are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the grated feta cheese. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley or dill if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini and Lentil Soup
Vegan Zucchini and Lentil Soup Recipe
This hearty soup is a perfect blend of creamy texture and flavorful taste, making it an ideal meal for a cozy evening or a quick lunch. With the natural sweetness of zucchini and the earthy taste of lentils, this recipe is sure to become a favorite.
Ingredients:
– 1 medium zucchini, chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, zucchini, vegetable broth, diced tomatoes, and cumin. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Serves: 4-6
Smoky Paprika Zucchini Soup
This creamy and smoky soup is a perfect way to enjoy the flavors of summer all year round. Smoked paprika adds a deep, savory note that complements the sweetness of zucchini perfectly.
Ingredients:
– 2 medium zucchinis
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the zucchinis, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchinis are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in heavy cream or half-and-half (if using) and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Zucchini and Corn Chowder
This refreshing chowder is a perfect way to enjoy the flavors of summer in a bowl. With tender zucchini, sweet corn, and a hint of smokiness from the bacon, this recipe is sure to become a new favorite.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup fresh corn kernels
– 6 slices of bacon, cooked and crumbled
– 1 large onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the chopped onion in a little oil until softened.
2. Add the diced zucchini and cook for an additional 3-4 minutes or until tender.
3. Stir in the cooked bacon, corn kernels, chicken broth, and heavy cream.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Fresh Basil and Zucchini Soup
This refreshing soup is perfect for a light and healthy meal during the summer months. With the sweetness of zucchini and the bright flavor of fresh basil, this recipe is sure to become a new favorite.
Ingredients:
– 2 medium zucchinis, chopped
– 4 cups vegetable broth
– 1/4 cup heavy cream (optional)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped zucchinis and vegetable broth. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in the chopped fresh basil leaves and heavy cream (if using). Season with salt and pepper to taste.
6. Serve warm or chilled, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Creamy Avocado Zucchini Soup
This creamy soup combines the freshness of zucchini with the richness of avocado, creating a delicious and healthy treat.
Ingredients:
– 2 medium zucchinis, chopped
– 1 ripe avocado, peeled and pitted
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the chopped zucchini and cook until tender, about 5 minutes.
4. Add the vegetable broth and bring to a simmer.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the peeled and pitted avocado and heavy cream or half-and-half (if using). Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Tomato Zucchini Soup with Parmesan
This refreshing summer soup combines the flavors of ripe tomatoes, zucchini, and Parmesan cheese for a light and satisfying meal.
Ingredients:
– 2 medium tomatoes, diced
– 1 medium zucchini, sliced
– 4 cups vegetable broth
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced tomatoes and cook until they start to break down, about 5 minutes.
3. Add the sliced zucchini and cook for an additional 3-4 minutes, or until tender.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Moroccan Spiced Zucchini Soup
Moroccan Spiced Zucchini Soup Recipe Summary:
Experience the vibrant flavors of Morocco with this refreshing zucchini soup, infused with aromatic spices and a hint of warmth.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/2 cup vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cardamom; cook for an additional minute.
4. Add chopped zucchinis, vegetable broth, and diced tomatoes; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the zucchini is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Zucchini and Mushroom Soup
This soup is a delicious and healthy way to enjoy the flavors of summer, with sautéed zucchini and mushrooms blended into a creamy broth. Perfect for a light lunch or dinner.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup fresh mushrooms (such as cremini or shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the zucchini and cook for an additional 2-3 minutes, or until tender.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 10-15 minutes.
7. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Herbed Zucchini and White Bean Soup
This refreshing summer soup combines the sweetness of zucchini with the creamy texture of cannellini beans, all infused with fresh herbs. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 medium zucchinis, chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped zucchinis and cook until they start to soften, about 5 minutes.
4. Add the vegetable broth, cannellini beans, thyme, salt, and pepper. Bring the mixture to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Zucchini Soup
This creamy soup is a perfect blend of sweet and savory flavors, showcasing the natural sweetness of roasted red peppers and zucchinis.
Ingredients:
– 2 large red bell peppers
– 1 medium zucchini
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool down. Peel off the skin, discarding it, and chop the flesh into chunks.
4. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, or until softened.
5. Add the minced garlic and cook for an additional minute.
6. Add the roasted red pepper chunks, zucchini, vegetable broth, and heavy cream (if using). Bring to a simmer and let cook for 15-20 minutes, or until the vegetables are tender.
7. Purée the soup with an immersion blender or regular blender.
8. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Zucchini and Spinach Soup with Lemon
This zesty soup is a perfect blend of summer flavors, featuring tender zucchini, nutrient-rich spinach, and a squeeze of fresh lemon. A great way to stay cool on a warm day!
Ingredients:
– 2 medium zucchinis, chopped
– 1 bunch fresh spinach leaves
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. In a large pot, sauté the chopped zucchini, minced garlic, and spinach leaves in a little water until tender.
2. Add the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in heavy cream (if using) and lemon juice. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Chilled Cucumber Zucchini Soup
Beat the summer heat with this light and revitalizing soup, perfect for a warm-weather lunch or dinner.
Ingredients:
– 2 medium zucchinis, diced
– 1 large cucumber, peeled and diced
– 1/4 cup freshly chopped parsley
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Water, as needed
Instructions:
1. In a blender or food processor, combine zucchini, cucumber, parsley, and a pinch of salt. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a large bowl. Discard solids.
3. Add Greek yogurt, lemon juice, and a pinch of pepper to the liquid. Whisk until well combined.
4. Chill in the refrigerator for at least 30 minutes or overnight.
5. Serve cold, garnished with additional parsley if desired.
Cooking Time: 15 minutes (plus chilling time)
Summary
Get cozy on chilly nights with these creamy zucchini soup recipes! From classic and spicy to cheesy and herby, there’s something for everyone. Try “Classic Creamy Zucchini Soup” or spice up your evening with “Spicy Thai Zucchini Soup”. For a twist, try adding roasted garlic or potatoes, or going vegan with lentils and herbs. Whatever your taste, these 20 recipes will warm your heart and belly on cold winter nights.
