Zucchini Soup Recipe

A super easy dairy-free Zucchini Soup made with onions, carrots, celery, potatoes, and zucchini all in a vegetable broth lightly seasoned with common pantry spices and fresh thyme.

Course Soup

Cuisine American

Keyword how to make zucchini soup, zucchini potato soup, zucchini soup vegan, zucchini vegetable soup

Prep Time 5

Cook Time 30

Servings bowls

Calories 137kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 carrots peeled and chopped
2 ribs celery chopped
2 gold potatoes diced
2 cloves garlic minced
¼ teaspoon celery salt
⅛ teaspoon cayenne pepper
2 cups vegetable broth see notes
2 cups chicken broth see notes
2 bay leaves
2 zucchini chopped
1 tablespoon fresh thyme leaves or fresh dill
kosher salt and fresh ground black pepper to taste

Instructions

Heat oil over medium-high heat in a Dutch oven or heavy stockpot. Add the onions, carrots, and celery, cooking until the onions and celery are tender.
Add the potatoes, garlic, celery salt, and cayenne pepper cooking for 1 minute while stirring constantly. Add the broth and bay leaves.
Bring it to a low boil. Reduce the heat and simmer until the potatoes are almost tender. Add the zucchini and cook for 8-10 minutes or until it is tender.
Remove the bay leaves and stir in the fresh thyme. Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.

Notes

All vegetable broth or all chicken broth can be substituted. For a vegetarian-friendly recipe, use all vegetable broth.
Zucchini cooks fairly fast, so add it in the last 7-8 minutes so it does not overcook.
Cayenne pepper adds just a bit of flavor with a little kick. If you prefer something milder, substitute a little cumin, ginger, or coriander. Or try fresh herbs like parsley, dill, or thyme.
For protein, add a can of drained and rinsed white beans, chickpeas, or cannellini beans.
Don't forget to remove the bay leaves. They have sharp edges and can pose a choking hazard.
To make a creamy texture soup, cook until everything is extremely soft. Then remove the bay leaves and puree in a blender (don't forget to remove the blender jar lid) or puree with an immersion blender. Work in batches and puree until smooth. Add a splash of heavy cream and a sprinkle of Parmesan cheese for added flavor with a hint of sweetness.
Store in the refrigerator in an airtight container for up to 3 days. Or freeze in heavy-duty quart or gallon freezer bags for up to 3 months.

Nutrition