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 easily doable on those busy weeknights when time is precious. It is chock full of nutrition, making it a wise family-friendly choice.
Sometimes we enjoy this soup by itself 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.
How to make Zucchini Soup
Start by heating a little oil in a Dutch oven or large pot over medium-high heat. Then add the onions, carrots, and celery, cooking until tender. Next, add the potatoes, garlic, celery salt, and cayenne pepper, cooking for a minute while stirring constantly. Then add the broth and bay leaves. Bring it to a low boil. Reduce the heat and simmer until the potatoes are almost tender. Then add the zucchini and cook for about 7-8 minutes or until it is tender. Finally, remove the bay leaves and stir in the fresh thyme or fresh dill.
Recipe notes and helpful tips
- 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 more mild, 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.
How to freeze this soup
To freeze, slightly undercook the potatoes and zucchini. Cool the soup completely and ladle it into heavy-duty quart or gallon-sized freezer bags. Be sure to mark the bags with the date and the contents. Lay them down in a single layer on cookie sheets in the freezer. Once fully frozen, stack the bags in the freezer to save on space. Remember to thaw in the fridge overnight. Reheat on the stove top on low or in the microwave at reduced power so as not to overcook any ingredients.
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Zucchini Soup Recipe
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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!