Creamy Zucchini Soup

This Creamy Zucchini Soup is so light, creamy, and tastes like spring. Made with roasted zucchini, it’s blended up to make the most delightful first course.

Creamy Zucchini Soup


Creamy Zucchini Soup is just the thing to make when zucchini is in season. With a few very simple ingredients that you probably already have on hand, you’ll have this ready in less than 30 minutes. I love roasting zucchini for extra caramelized flavor. While the zucchini is in the oven, you can cook the rest of the soup and it’ll be ready for the blender as soon as the zucchini is tender and golden.

Instead of making a roux (using butter, flour and milk), I prefer thickening cream soups using potatoes. That’s my secret ingredient to the best texture for cream soups. Not only is it healthier, but I think it tastes better too and gives the soup a lovely velvety texture. Finished with a splash of cream, it’s very satisfying. Just like my Creamy Potato, Celery and Leek Soup, it’s one of the best first courses.

Ingredients:

  • zucchini
    • if you use small or medium zucchini, cut them up just the way they are. If you use large zucchini, scoop out all the seeds with a spoon first before cutting the zucchini to roast.
  • olive oil
  • garlic
  • onion
  • salt, ground black pepper
  • potatoes
    • Russet/baking potatoes are best in this recipe, but gold/yellow potatoes can be used as well.
  • chicken broth or vegetable broth
  • heavy cream
Ingredients For Creamy Zucchini Soup

How to Make Creamy Zucchini Soup

  1. Roast the zucchini. Preheat the oven to 450 degrees Fahrenheit. Slice the zucchini into 1/2 inch pieces. Toss together with 3 garlic cloves, 1 1/2 Tablespoons olive oil and salt and ground black pepper to taste right on a large rimmed baking sheet. Roast in the preheated oven for about 15 minutes, until the zucchini is tender and slightly golden.
    • If your zucchini harvest gets out of control, you can even use 2 lbs in here. It will only taste better. 
  2. Meanwhile, saute the onion and garlic. In a medium pot, heat the remaining 1/2 Tablespoon olive oil and then add the onion and remaining 2 cloves of minced garlic. Season with salt and ground black pepper. Cook on medium heat for 3-5 minutes, until the onions are tender.
  3. Pour in the broth and then add the potatoes. Bring the soup to a boil and then reduce to a simmer. Cook for about 15 minutes, until the potatoes are cooked through.
  4. Add the roasted zucchini to the soup. There should be only enough liquid to barely cover all the vegetables. If the soup is too thick, you can always add a splash of water or broth to thin it out, but keep in mind that the zucchini is a watery vegetable and the soup will be pretty thin once you puree it in the blender.
  5. Puree the soup. Ladle the soup into a blender and puree it until smooth in 1-2 batches.
  6. Return the soup to the pot and add the cream.
    • You can completely omit the heavy cream, if you prefer. The soup will still be very creamy and yummy.
  7. Serve warm.
Step by step tutorial of how to make creamy zucchini soup

You can garnish the soup with Croutons, parmesan cheese, goat cheese, fresh herbs or even roast extra zucchini and use it as a garnish.

Easy creamy zucchini soup, garnished with swirls of cream.

This soup reheats really well, so I like to make extra so we can enjoy some the next day too. 

More Creamy Delicious Soups

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Creamy Zucchini Soup

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This Creamy Zucchini Soup is so light, creamy, and tastes like spring. Made with roasted zucchini, it’s blended up to make the most delightful first course.

  • Author: Olga’s Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4–6 servings 1x
  • Category: Soups

Ingredients

Scale
  • 1 1/2 lbs zucchini
  • 2 Tablespoons olive oil, divided
  • 5 garlic cloves, minced
  • salt, ground black pepper
  • 1 onion, chopped
  • 3 medium baking potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1/4–1/2 cup heavy cream

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. Slice the zucchini into 1/2 inch pieces. Toss together with 3 garlic cloves, 1 1/2 Tablespoons olive oil and salt and ground black pepper to taste right on a large rimmed baking sheet. Roast in the preheated oven for about 15 minutes, until the zucchini is tender and slightly golden.
  2. Meanwhile, in a medium pot, heat the remaining 1/2 Tablespoon olive oil and then add the onion and remaining 2 cloves of minced garlic. Season with salt and ground black pepper. Cook on medium heat for 3-5 minutes, until the onions are tender.
  3. Pour in the broth and then add the potatoes. Bring the soup to a boil and then reduce to a simmer. Cook for about 15 minutes, until the potatoes are cooked through.
  4. Add the roasted zucchini to the soup. There should be only enough liquid to barely cover all the vegetables. If the soup is too thick, you can always add a splash of water or broth to thin it out, but keep in mind that the zucchini is a watery vegetable and the soup will be pretty thin once you puree it in the blender.
  5. Ladle the soup into a blender and puree it until smooth in 1-2 batches.
  6. Return the soup to the pot and add the cream. Serve warm.

Notes

You can garnish the soup with Croutons, parmesan cheese, goat cheese, fresh herbs or even roast extra zucchini and use it as a garnish.

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24 Comments

  • Tzivia

    Mmmmm yummmm have had cream of zucchini soup but never have I tried it with potatoes and then adding a dairy cream after interesting will hafta try love zucchini use it lots @ usual Olga always keeping us healthy cool

  • Natasha @ Natasha's Kitchen

    What a great idea 😁. My daughter loves creamy soups and this would be a great way to use our zucchini. I’m printing the recipe!

  • Olena@iFOODreal

    Um, delicious. This summer I want to try non-traditional Eastern European soups like tomato, zucchini and avocado. I bet this zucchini soup would be great with coconut milk too. I also use potatoes, rice and cauliflower as a soup thickener.

    • Natasha

      I actually put coconut milk instead of heavy cream. tastes awesome and I do not feel guilty. plus my baby loves it.

    • olgak7

      Tomato soup is on my list of favorites for sure! I also like using cauliflower and rice as thickeners in soup. More flavor too.
      Coconut milk would work great instead of cream.

  • Ilona

    Have you tried freezing it? I mean it seems suitable for freezing to me but just wanted to make sure 🙂

    • olgak7

      No, I’ve never tried freezing it, Ilona:). We never have any leftovers of this soup.
      I usually don’t like freezing soups that have potatoes in them, but I know others who do. If you ever try it, I’d love to hear if it works out.

  • Luda

    Very good soup! Making it second time in 3 days. Added a little bit of spinach, also Parmesan. Kiddos love it too!
    Thank you for a great recipe, just in time for zucchini season

  • Vitaliya

    Wow!!!! I love these sort of creamy puréed soups! My favorite! So as soon as I saw you posted this recipe, I went straight to the grocery store stocked up on the ingredients and got to work! Let me tell you, this soup is just out of this world! Best soup I have ever tried! My new favorite for sure!!!!

  • tanya

    i have been eye balling this soup for a while and finally made it. the ingredients are so simple but the taste is phenomenal! i wanted to make it low carb so i substituted cauliflower for potatoes and it is so good!! you are so creative with food…wow!

  • Khulan

    You have no idea how much my family loved this soup. Especially my 20 month old daughter has only 9 teeth so it was creamy, gentle just perfect for her. You and Natasha are such an inspiration for me.

  • valia

    I tried to make it today. So delicious! It is going to be on the menu next time guests are coming to our house. The recipe is unique and tastes great! My sister in law gave me some zucchini from her garden and I, honestly didn’t know what to do with them, glad that found this recipe. Thank you Olga! God bless you and your wonderful family!

  • ZS

    Sunday: Standing and talking to people after church, I heard one person told that she loves to make a zucchini soup and everyone likes it. I was like, it is a great idea, because I have so many zucchinis at home and so tired already of grilling them.
    Monday: found your recipe, made a list of what to buy (only broth)
    Tuesday: made creamy zucchini soup. Of course, it wasn’t that creamy as yours because my husband don’t like creamy soups, so i only pulsed for 1-2 times in a blender to mash little bit potato along with zucchini.
    What I like about this recipe: It is extremely fast, flavor of roasted zucchinis (never though of it before), easy and delicious. For the next time when I will make this recipe, I will serve with bacon, cheese, and more croutons (well it will be like loaded creamy zucchini soup).

  • Evelina

    Olya! Thank you so much for this recipe. It’s my kids favorite soup so I make it on a weekly basis and we all love it! Usually I have to make them finish their food but with this soup, they are asking for seconds! Hope you and the boys are feeling well!

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