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Zucchini Soup

Zucchini Vegetable Soup

5 from 23 reviews

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.

Ingredients

Scale
  • 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
  • kosher salt and fresh ground black pepper to taste

Instructions

  1. Heat oil over medium heat in a Dutch oven or heavy stockpot.  Add the onions, carrots, and celery; cooking until the onions and celery are tender.
  2. Add the potatoes, garlic, celery salt, and cayenne pepper cooking for 1 minute while stirring constantly.  Add the broth and bay leaves.
  3. Bring it to a low boil.  Reduce the heat and simmer until the potatoes are almost tender.  Add the zucchini and cook 8-10 minutes or until it is tender.
  4. 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 little bit of a kick.  If you prefer something more mild substitute a little cumin, ginger, or coriander.
  • Don’t forget to remove the bay leaves.  They have sharp edges and can pose a choking hazard.
  • To make a creamy soup simply 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.
  • 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.

Keywords: how to make zucchini soup, zucchini soup vegan, zucchini potato soup, zucchini vegetable soup

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