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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briannemanzb
Im not a fan of Zucchini’s but this makes me really want to try. I’d love to make this at home
Alita Pacio
I love this recipe. It’s perfect for this season. It’s great that we can freeze it too
Ave
Soups are the perfect comfort food for these chilly winter days. I have to say that I have never made zucchini soup before but your recipe sounds delicious.
Gervin Khan
Such a delicious soup. Perfect to have this cold weather. Yum!
Predrag Kovačević
Very interesting soup for cold winter days, and Christmas fast, without the chicken of course.
Heather Castillo
This zucchini soup looks so delicious. I make something similar and my family loves it!
Cinny
That does look delicious. Winter has been so cold lately and soup is perfect!
Nyxie
Sounds lovely and a great way to use up the left overs in the fridge. We always end up with left over zucchini at the end of the week and never know what to do.
Alice Mola
Such a perfect recipe for these cold times, especially here in Northern France. I love that we can freeze it as well and keep some soup for whenever those spring colds may come up in the coming months. Delicious recipe!
Beth Pierce
Thanks Alice! Glad that you enjoyed it!!
Neely Moldovan
Oh this sounds so good! I made zucchini muffins yesterday but a soup sounds delish!