THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Jump to Recipe Print Recipe
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 andArnold 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.
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 rinsedwhite beans, chickpeas, or cannellinibeans.
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 inbatchesand puree until smooth. Add a splash ofheavy cream and a sprinkle of Parmesan cheesefor addedflavorwith 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.
Other soup recipes you will love!
Lemon Chicken Orzo Soup
Chicken Pot Pie Soup
Chicken Noodle Soup
Cabbage Soup
Ham and Bean Soup
Minestrone Soup
Zucchini Soup Recipe
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.
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 Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
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!
Reply
Beth Pierce
Glad that you liked it, Josie!
Reply
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. 😀
Reply
Beth Pierce
LOL! Those extra large zucchini are tough. They do not always make the best recipe.
Reply
Maisy
Zucchini in soup is a brilliant idea! Can’t wait to make it!!
Reply
Patricia Rampson
Making this soup now and it smells amazing!
Reply
Beth Pierce
Thanks Patricia. I sure hope you enjoy it!
Reply
katrina kroeplin
My family just loved this soup. It was perfect for this freezing cold weather. I will most definitely make it again.
Reply
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!
Reply
Christiana Acha
What a yummy and delicious meal. My family really enjoyed this. I will make it again.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.