Zucchini soup is a delicious summer squash recipe that is made with a few simple ingredients in one pot in about 30 minutes.
For more easy zucchini recipes, try our zucchini fritters, stuffed zucchini, and pasta primavera.
The Spring Soup We Make on Repeat
Zucchini soup is so underrated and honestly, before Louise and I first made it, we had no idea it would turn out THIS good.
We were just looking for a light spring dinner, but it ended up becoming one of our all-time favorite soups for the warmer months 🥳.
Now, it’s a regular on our “zucchini cooking playlist” alongside zucchini pasta, roasted zucchini, and zucchini boats.
This soup is best served warm and works beautifully as an appetizer, a quick lunch, or a light and healthy dinner.
We love topping it with homemade croutons, but when we want to boost the protein, we’ll go for cannellini beans tossed in olive oil or tempeh bacon.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Zucchini: Green zucchini squash (courgette in the UK). Substitute yellow zucchini squash, globe zucchini, yellow crookneck, yellow squash, yellow zucchini, and grey zucchini.
- Potato: the secret ingredient to make the zucchini soup creamy and silky. Substitute white beans (cannellini beans are best) for potato.
- Garlic and onion: You can substitute shallots or leek.
- Italian seasoning: Substitute dried or fresh herbs such as oregano, thyme, sage, and basil.
How to make Zucchini Soup
Step 1: Sauté the Aromatics – Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3 minutes, stirring frequently. Add the grated garlic and cook for 1 more minute, until fragrant.
Step 2: Add the Vetetables and Seasoning – Add the chopped zucchini, peeled and diced potato, vegetable broth, Italian seasoning, salt, and black pepper. Tip: Don’t peel the zucchini—the skin adds color, flavor, and extra nutrition.
Step 3: Simmer the Soup – Cover the pot with a lid and bring to a boil. Then, crack the lid open slightly and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
Step 4: Blend and Serve – Blend the soup with an immersion blender until creamy, silky, and smooth. Taste and adjust for salt. If using a regular blender, let the soup cool slightly and blend in two batches.
Let the soup cool for about 10 minutes before serving. Enjoy it warm as an appetizer, light lunch, or healthy dinner. Excellent with air fryer croutons or drained and rinsed canned cannellini beans, sautéed on a pan for a few minutes with olive oil, salt, pepper, and chopped parsley
Tips
- Don’t peel the zucchini – The skin adds color, fiber, flavor, and nutrients. Only peel if the zucchini is large and the skin is tough or bitter.
- Cut ingredients evenly – Dice the zucchini and potato into similar-sized pieces for even cooking and a smoother blend.
- Add garlic after the onion – Sauté the onion first, then add garlic for just 1 minute to prevent burning and bitterness.
- Layer the flavor – A classic Italian seasoning mix works well, but a pinch of nutmeg, lemon zest, or a handful of fresh herbs (like parsley or basil) can add depth.
- Blend with care – Use an immersion blender for safety and ease. If using a countertop blender, let the soup cool slightly and blend in batches with the lid slightly open.
- Taste and adjust – Zucchini and potatoes are mild, so adjust the salt after blending. A splash of lemon juice or a drizzle of olive oil at the end can brighten the flavor.
- Serve warm, not hot – This soup shines when served just warm. It thickens as it cools, giving it a creamy, soothing texture that’s perfect for any meal.
Frequently Asked Questions
Yes, but the potato adds creaminess and body. If you need to skip it, you can use cooked white beans, cauliflower, or a splash of non-dairy cream.
The potato helps thicken it naturally, but you can also simmer it uncovered a few minutes longer or blend in a small handful of cooked cannellini beans or cauliflower for extra body.
Absolutely! Zucchini is low in calories and high in water and fiber, making this soup filling, hydrating, and light—great for weight management or heart-healthy diets.
Zucchini and potatoes are both mild—don’t forget to season generously and adjust salt after blending. A squeeze of lemon juice, parmesan fresh herbs, or nutritional yeast can boost flavor.
Let the zucchini soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave until warm.
More Easy Zucchini Recipes
- Stuffed zucchini
- Zucchini pesto
- Zucchini muffins
- Sauteed zucchini
- Roasted zucchini
- Air fryer zucchini
- Zucchini risotto
- Zucchini salad
If you tried this Zucchini Soup or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Zucchini Soup
Video
Equipment
- Immersion blender or regular blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 cloves garlic grated
- 4 medium zucchini chopped
- 1 medium potato chopped
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning or thyme
- ¾ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- Sauté the Aromatics – Warm 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large onion (chopped) and sauté for about 3 minutes, stirring frequently. Add 3 cloves garlic (grated) and cook for 1 more minute, until fragrant.
- Add the Vetetables and Seasoning – Add 4 medium zucchini (chopped), 1 medium potato (peeled and diced), 1 cup vegetable broth, 1 teaspoon Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Simmer the Soup – Cover the pot with a lid and bring to a boil. Then, crack the lid open slightly and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Blend and Serve – Blend the soup with an immersion blender until creamy, silky, and smooth. Taste and adjust for salt. If using a regular blender, let the soup cool slightly and blend in two batches.
Notes
- Zucchini: Substitute with yellow zucchini, yellow squash, globe zucchini, grey zucchini, or crookneck squash.
- Potato: Substitute with white beans, preferably cannellini beans.
- Garlic and Onion: Substitute with shallots or leeks.
- Italian Seasoning: Substitute with dried or fresh herbs like oregano, thyme, basil, or sage.
- Oven-baked croutons or air fryer croutons, or Crostini
- Crispy roasted chickpeas or air fryer chickpeas
- Grated parmesan cheese or non-dairy cheese
- Drained and rinsed canned cannellini beans, sautéed on a pan for a few minutes with olive oil, salt, pepper, and chopped parsley
- Keep the skin: No need to peel zucchini—it’s full of color, fiber, and flavor.
- Even chopping: Cut zucchini and potato the same size for even cooking.
- Garlic timing: Add garlic after the onion to avoid burning.
- Boost flavor: Try a pinch of nutmeg, lemon zest, or fresh herbs.
- Blend safely: Use an immersion blender or cool slightly before blending in batches.
- Adjust seasoning: Taste and add salt, lemon juice, or olive oil as needed.
- Serve warm: Best enjoyed warm—not too hot—for a creamy, soothing texture.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I love this recipe. It is great for extra zucchini from the garden. I used gold potatoes & my soup came out creamy & satisfying. I added a whole stem & leaves of basil & thyme & lemon zest before eating. YUM…
Thank You, Nico & Louise
excellent; a great alternative to making yet another zucchini bread from my overgrown squash