This cream of zucchini soup has a rich, velvety smooth texture making it ideal for a heartwarming lunch or dinner. You can serve it with a slice of crusty bread for an even more filling meal. This soup is also perfect to make a larger batch of and to freeze for later consumption on busy workdays. It is quick and easy to make with just a handful of ingredients.

2 bowls of cream of zucchini soup with fresh parsley and a green checkered towel

Zucchini, also known as courgette is a highly versatile vegetable with a mild and subtle taste, making it great for complementing and blending with other ingredients.

With its tender texture, it is well suited to grilling, stir frying and roasting but it is also perfect for making soups such as this zucchini soup with arugula or this fennel and zucchini soup recipe.

I love using zuchinis together with other Mediterranean vegetables when making casseroles or almost any other roasted vegetable dish.

Zucchinis are a seasonal vegetable, at their peak from May to September. However, nowadays you can find courgettes or zucchinis available all year-round, especially in larger supermarkets. Despite the warmer summer months not being typically associated with hot soups, this zucchini or courgette soup is still light enough to make it an excellent choice for a summer evening meal.

close up of 1 bowl of cream of zucchini soup with fresh parsley and a green checkered towel

Zucchini soup ingredients

  • Zucchini: Opt for medium-sized zucchinis with smooth, unbruised skin that feels firm and heavy to the touch. These are fresher, more flavorful and have fewer, smaller seeds, providing for a smoother and creamier soup.
  • Garlic and onions: These aromatics are the flavor base of this zucchini soup. Sautéing the aromatics in the beginning releases their natural sugars which enhances the taste of the soup.
  • Olive oil: I use olive oil to sauté the aromatics and the zucchini before adding the broth. But you can use other types of oil or butter according to personal choice.
  • Broth: Use either vegetable or chicken broth according to personal preference.
  • Cream: I prefer using light cream which gives this cream of zucchini soup a mellow, lighter texture. But you can also use heavy cream if you prefer a more rich, silky and creamier soup.
  • Thyme: I use dried thyme but fresh thyme works fine as well.
  • Salt and pepper: Add Kosher salt and freshly ground pepper to taste.
  • Parsley: Use roughly chopped fresh parsley to garnish for some extra color and a fresh taste.
2 bowls of cream of zucchini soup with fresh parsley and a green checkered towel

How to make cream of zucchini soup

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This creamy zucchini soup comes together in just 30 minutes with minimal effort:

  • Prepare the ingredients: Peel and finely chop the garlic and onions. Wash the zucchinis, trim off both ends and chop in 1-inch (or 2.5 cm) chunks.
  • Sauté the vegetables: In a large pot, heat the olive oil over medium heat and sauté the onions for a few minutes until translucent and soft. Then add the zucchini and garlic and sauté for a few minutes until they soften and become fragrant.
  • Simmer the soup: Pour in the broth, add the salt, pepper and thyme and bring to a boil. Once the liquid boils, turn down the heat to medium-low, cover the pot with a lid and let it simmer for 15-20 minutes or until all the vegetables are tender and soft. Pierce with a fork to check if the zucchinis are tender.
  • Blend the soup: When the vegetables are cooked, remove the soup pot from the heat. With a stick blender or immersion blender, blend the soup until it’s smooth. If the texture is too thick, add a bit more broth or water and blend again.
  • Add the cream: When the soup is blended, stir in the cream by hand until it is well mixed. Taste and add extra seasoning if necessary.
  • Serve and garnish: Ladle the soup into small bowls and garnish with fresh parsley. Serve warm.

How to store and freeze

You can make a larger batch of soup to store for later or when having leftovers. Store in airtight containers in the fridge for up to 3-4 days. Let the soup cool to room temperature before transferring it in to the containers.

To freeze, let the soup cool to room temperature and transfer in smaller batches to containers suitable for freezers. Freeze for up to 3 months in the deep freezer. To serve again, leave to thaw overnight in the fridge and warm in the microwave oven or in a small pan on the stove top on low heat.

1 bowl of creamy zucchini soup with fresh parsley and a green checkered towel

Frequently asked questions

Do I need to peel the zucchini before using?

No, you don’t need to peel the zucchini when using it in this soup as the skin of the zucchini is thin and tender. The peel adds extra nutrients to the soup and provides extra color. If you prefer a more white colored soup, I recommend to first peel the zucchini, otherwise just use with skin.


Can I use frozen zucchini?

Yes, you can use frozen zucchini, especially when making this cream of courgette soup out of season. The soup might need less time to cook as frozen zucchini pieces tend to be softer.


Can I freeze soup with cream?

Yes, you can. But keep in mind that when reheating the soup the cream might alter the texture a bit, so rather reheat on low temperature in order for the cream not to separate. Or when making a larger batch to freeze for later you can add the cream when you are ready to serve the soup.

Love zucchini? Try our other recipes with zucchini

More creamy soup recipes to try

close up of 1 bowl of cream of zucchini soup with fresh parsley and a green checkered towel
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Cream of zucchini soup

This cream of zucchini soup has a rich, velvety smooth texture making it ideal for a heartwarming lunch or dinner. You can serve it with a slice of crusty bread for an even more filling meal. This soup is also perfect to make a larger batch of and to freeze for later consumption on busy workdays. It is quick and easy to make with just a handful of ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Author: Sabine

Ingredients

  • 2 tablespoons olive oil (or butter)
  • 3 medium sized zucchini (approximately 2 pounds or 900 grams)
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 cups (or 1 liter) vegetable or chicken broth
  • 1 teaspoon dried thyme
  • Kosher salt and pepper to taste
  • ½ cup (or 125 ml) cream

Garnish

  • fresh parsley chopped

Instructions

  • Trim the ends of the zucchini and cut in 1 inch (or 2.5 cm) chunks.
  • Heat olive oil in a large pot over medium heat. Sauté the onions for 2-3 minutes until translucent. Add the diced zucchini and garlic and cook for another 2-3 minutes until fragrant.
  • Add the broth, salt, pepper and thyme and bring to a boil. Turn down the heat to medium, cover with a lid and leave to simmer for 15-20 minutes or until the vegetables are soft and tender.
  • Use a stick or immersion blender to blend the soup until smooth. Stir in the cream, add salt and pepper to taste.
  • Ladle the soup into small bowls and garnish with fresh parsley and optionally a dash of extra cream. Serve immediately.

Notes

  • Cream: Add heavy or light cream according to personal preference. As an alternative use sour cream, coconut cream or Greek yoghurt.
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