Delectable Zucchini Soup combines onions, carrots, celery, potatoes, garlic, zucchini, and fresh thyme in vegetable broth with the perfect blend of spices. This easy soup is ready in about thirty minutes, making it perfect for busy weeknights when time is precious. It’s packed with nutrients, making it a wise, family-friendly choice.
Sometimes we enjoy this soup on its own for a light late-summer meal. For a heartier meal, I love to serve this tasty soup with Beer Bread with Cheddar and Arnold Palmer Drinks.
Ingredient Notes with Substitutions
See the complete ingredients on the recipe card below.
- Potatoes: Yukon gold potatoes are typically used in soups due to the waxy texture, so they don’t fall apart.
- Cayenne Powder: Adds just a bit of flavor with a little kick. For a milder flavor, substitute a little cumin, ginger, or coriander.
- Broth: Substitute all vegetable broth or all chicken broth. For a vegetarian-friendly recipe, use all vegetable broth.
- Herbs: Try fresh herbs like parsley, dill, or thyme.
How to Make Zucchini Soup
This is a summary; for the full list of ingredients and instructions, see the recipe card below.
- In a Dutch oven or large pot, heat a little oil, add the onions, carrots, and celery, and cook until tender.
- Add the potatoes, garlic, celery salt, and cayenne pepper, stirring constantly for 1 minute.
- Add the broth and bay leaves, then bring to a low boil.
- Reduce the heat and simmer until the potatoes are almost tender. Add the zucchini and cook for 7-8 minutes or until tender.
Cook’s Tips
- Zucchini cooks fairly fast, so add it in the last 7-8 minutes to avoid overcooking.
- 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 use 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.
More Soup Recipes
Zucchini Soup Recipe
A super-easy, dairy-free Zucchini Soup made with onions, carrots, celery, potatoes, and zucchini, all in a lightly seasoned vegetable broth with common pantry spices and fresh thyme.
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Servings: 6 bowls
Calories: 137kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 Yukon gold potatoes, diced
- 2 cloves garlic, minced
- ¼ teaspoon celery salt
- ⅛ teaspoon cayenne pepper
- 2 cups vegetable broth
- 2 cups chicken broth
- 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, and cook until the onions and celery are tender.
- Add the potatoes, garlic, celery salt, and cayenne pepper, and cook 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 tender.
- Remove the bay leaves and stir in the fresh thyme. Season with kosher salt and freshly ground black pepper to taste. For best results, serve promptly.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- To freeze, slightly undercook the potatoes and zucchini. Cool the soup completely and ladle it into heavy-duty quart- or gallon-sized freezer bags. Thaw overnight in the fridge. Reheat on the stovetop on low heat or in the microwave on reduced power to avoid overcooking.
Nutrition
Calories: 137kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 423mg | Potassium: 622mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3666IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 1mg
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Angie Ludlam
LUV this soup recipe! Will definately add to the rotation during the winter months. Only deviation from the recipe was I didn’t add cayane pepper but added lots of black pepper and also added some Tarragon and dried Thyme (no fresh available). It is really yummy… even for those who don’t love vegtable soup!
Beth Pierce
So glad that you liked it! Tarragon and thyme sound delicious!
Michele
This soup is AMAZING! I used ALL homegrown veggies from my son’s garden! Homegrown celery is the best! I made 4 batches about to make 2 more!
I was wondering can I add beetroots & sweet potatoes? They are homegrown and I don’t want to waste them. THIS SOUP IS ABSOLUTELY AMAZING as written in original recipe so I’m extremely skeptical to change it. Also, I know roasted beets would change the color of the broth.
PLEASE I need a response. Thank you.
Beth Pierce
I have never tried that but it sounds delicious. Please let us know the results so I can post it.
Suzy
The veggies in this soup is just perfect! Hearty and delicious!
Allyssa
Thanks a lot for this zucchini soup recipe, will surely have this amazing and tasty recipe! Highly recommended!
Trang
Lovely way to pack in the veggies! So homie and comforting. I’ve actually never thought to throw in zucchini to make a soup until this recipe.
vickie rampelbergh
Hello Beth :
I am like some of the comments above , I would have never thought of using , Zucchini in soup , , and had already thought , not to cook the zucchini to long , put in at the end of the vegie cooking …thanks for posting , something else to add to the soup , chunks / bite size , of Ham …Or a few bite size pieces of hot dog , added at the end also…Thanks again , for posting Beth …Have a great Labor Day tomorrow … Best regards Vickie
Macy
Thanks for the soup recipe. Going to make this one for sure. I needed a new soup recipe as Fall approaches, and I love zucchini and all of the veggies in here.
Anjali
This soup was so simple and flavorful, a great light lunch for our family today! The cayenne pepper gave it the perfect level of heat too!
AISilva
My kids love any and all soups and have been asking for more soups lately. I can’t wait to try this. Your zucchini soup looks so good and healthy as well. Thank you!
Tara
Love all the vegetables packed into this soup! Definitely the perfect use for zucchini. The flavors sound absolutely incredible!