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–+ servings

Cream Of Zucchini Soup

This Cream of Zucchini Soup recipe is ideal for the summer zucchini season but can be enjoyed year-round! This versatile dish is great served cold on hot summer days, and if you prefer something cozier, it can easily be served warm.
This healthy zucchini soup recipe is made with just five ingredients in one pot in 30 minutes. It's the perfect way to use your garden zucchini. Serve it warm or cold—this easy soup is guaranteed to please.
It's a perfect vegan, gluten-free, paleo-friendly, low-carb, low-fat, and dairy-free soup recipe for everyone. Plus, it's super quick and easy to make!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Turkish, world cuisine
Servings 4
Calories 74 kcal

Ingredients
  

  • 4 medium sized zucchinis, (approximately 1 ½ lbs) peeled & cut into 3-inch pieces
  • 1 small onion, peeled and cut into half
  • 1 medium-sized, 5 oz. Yukon gold potato, peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 4 cups of vegetable broth, or chicken broth
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper

OPTIONAL TOPPINGS

  • 1 cup Greek Yogurt Sauce, or a few dollops of sour cream
  • 4 tablespoons Lemon Juice, Freshly squeezed
  • 2 tablespoon fresh dill or fresh parsley,  chopped
  • extra virgin olive oil

Instructions
 

  • Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
  • Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
  • Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
  • Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.

Notes

    • Do You Peel Zucchini for Soup? I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
    • Use chicken broth:  I wanted my zucchini soup vegan, so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish. With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.  
    • Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature. 
    • Freezing & thawing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
  • The given calorie information does not reflect any calories coming from the optional toppings.

Nutrition

Calories: 74kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1538mgPotassium: 632mgFiber: 3gSugar: 11gVitamin A: 1017IUVitamin C: 40mgCalcium: 44mgIron: 1mg
Keyword Cream Of Zucchini Soup
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