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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Joyce
Discovered a 22-inch, 6.5 lb zucchini hiding in the garden that required serious peeling and seed-scooping! Your chunky soup recipe was perfect for us — so colorful and flavorful!
josie
This soup was so delicious and rich in hearty vegetables! Left out the cayenne, but added some lentils, instead. A perfect addition to my winter soups!
Beth Pierce
Glad that you liked it, Josie!
Brandon
Looking forward to trying this. Thank you. One suggestion: give a volume or weight measurement for the zucchini – I have one from a friend’s garden that is the size of a toddler, so the quantity method didn’t help me. 😀
Beth Pierce
LOL! Those extra large zucchini are tough. They do not always make the best recipe.
Maisy
Zucchini in soup is a brilliant idea! Can’t wait to make it!!
Patricia Rampson
Making this soup now and it smells amazing!
Beth Pierce
Thanks Patricia. I sure hope you enjoy it!
katrina kroeplin
My family just loved this soup. It was perfect for this freezing cold weather. I will most definitely make it again.
Archana Singh
Zucchini is so good for health and I love this soup recipe. I am going to make it for my family. Thank you!
Christiana Acha
What a yummy and delicious meal. My family really enjoyed this. I will make it again.
Marysa
I never thought of using zucchini in soup, but this sounds tasty. I love zucchini and this is a great way to use it.
Kelly Bolen
I love zucchini! Ad this soup looks absolutely amazing!!! I can’t wait to make it!