Summer zucchini meets comfort food.
We’re heading into the end of Summer and find ourselves swimming in zucchini and squash from our garden! Plus, my mom ensures I’m always stocked up from her farm ALL. SUMMER. LONG.
Recipes like this Sautéed Zucchini and Squash or these Air Fryer Zucchini Chips are the typical go-to Summer dishes to cure my zucchini cravings. But I decided to try something a little different this year.
A silky smooth and super simple cream of zucchini soup was the recipe of choice. It is made with vegetable broth, a bit of Italian seasoning, and yogurt.
Boy, it did NOT disappoint!
Why This Soup is PERFECT
- I’m typically a hot-soup kind of gal no matter how toasty it is outside. But this zucchini soup also tastes incredible when served cold as well! (A big win for those of you that live down here in the South!)
- You can also double or triple the batch and freeze it to enjoy all Fall and winter.
- Greek yogurt makes it extra creamy without heavy cream. And a homemade Italian seasoning spice blend up-levels the flavor.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Parmesan. While optional, a sprinkle of grated Parmesan cheese at the end is highly suggested.
- Zucchini. Four medium-sized zucchinis are used, about 1 ½ pounds. Learn How to Freeze Zucchini when it’s in season.
- Onion. A finely chopped sweet onion is best. A white or yellow one can also be substituted.
- Garlic. Fresh, whole garlic cloves give a nice pop of flavor.
- Yogurt. Regular, plain, unflavored yogurt or a dairy-free option can be used interchangeably.
- Broth. Keep this recipe vegetarian by using vegetable broth. A regular sodium broth is recommended, but a reduced sodium may be substituted. You can also use chicken broth if that’s what you have available.
- Seasonings. Salt, pepper, and Italian seasoning are used.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts and the printable instructions
Cut the zucchini.
Remove each end. Then, cut the squash in half lengthwise.
Slice the zucchini in roughly ¼- to ½-inch pieces. Keep the chunks as similarly sized as possible to ensure even cooking.
Cook the vegetables.
Cook the onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue cooking for 1 minute. This step is SO important because it creates the base flavor for the soup.
Then, push the onions and garlic to one side of the pot. Add in the zucchini pieces. Continue to cook for 5 minutes, stirring often. Watch for the edges to lightly brown.
Add the broth and simmer.
Pour in the broth and add Italian seasoning, salt, and pepper. Stir gently so you don’t splash anything out. Bring the pot to a boil.
Once boiling, reduce to medium-low heat and allow the soup to simmer for 15 minutes. You want the vegetables fork-tender and cooked through.
Purée with an immersion blender.
Check that the vegetables are fully cooked before blending. Turn off the heat, stir in the yogurt, then carefully blend the soup with an immersion blender until smooth and creamy. You can also use a traditional blender or food processor, working in batches if needed.
Pro Tip: Hot soup expands quickly, so blend carefully and avoid overfilling the blender.
Serve it up.
Serve this soup in a bowl immediately while hot. Or, you can chill in the fridge and serve cold for a Spring or Summer soup!
Add a sprinkle of parsley for a burst of fresh flavor and red pepper flakes for a kick. Bring some crunch to the soup with homemade croutons, a toasted baguette, crackers, or Parmesan whisps for a low-carb option.
You could also add a dollop of sour cream or a bit of fresh dill for a different flavor.
FAQs
You can either substitute all of the zucchini to make a squash soup, or swap out half of it.
Cook vegetables until golden to give a more robust flavor. You can also add dried herbs such as oregano, parsley, basil, rosemary, and thyme.
No, it is not necessary. The peel adds great color, a thicker texture, and tons of dietary fiber.
An immersion blender is the simplest way. High-speed blenders, such as a Vitamix, or a large food processor may also be used.
Keep in an airtight container in the refrigerator for up to 4 to 5 days. Let the soup cool completely then store in a freezer-safe airtight container in the freezer for up to 4 to 6 months.
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Creamy Zucchini Soup Recipe
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Ingredients
- 2 tablespoons oil olive or avocado
- 1 small sweet onion finely chopped
- 3 garlic cloves finely minced
- 1 ½ pounds medium zucchini about 4 medium
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons yogurt
- grated Parmesan cheese optional
- Fresh parsley finely chopped, optional
Instructions
- Cut zucchini into ¼-½ inch pieces.1 ½ pounds medium zucchini
- Sauté onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue sautéing for 1 minute.2 tablespoons oil, 1 small sweet onion, 3 garlic cloves
- Push the onion to the side and add the cut zucchini. Sauté for 5 minutes, or until the edges begin to lightly brown.
- Pour in broth and add Italian seasoning, salt, and pepper. Bring pot to a boil. Once boiling, reduce heat to medium-low heat and simmer for 15 minutes.3 cups vegetable broth, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper
- Turn off heat and add yogurt. Blend ingredients with an immersion blender until smooth and creamy. You can also carefully transfer it to a high speed blender or large food processor and blend until smooth.2 tablespoons yogurt
- Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!grated Parmesan cheese, Fresh parsley
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Notes
- Serving. This soup is delicious both hold and cold.
- Immersion blender. This handy device makes this soup so quick and easy.
- Italian seasoning. While you can use a store-bought one (pay attention to the salt content!) this recipe is delicious with this homemade Italian seasoning
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Creamy Vegetable Soup Recipes
If you have a craving for vegetable soups, try one of these recipes next:
Can you freeze this soup
Hi! Let the soup cool completely then store in a freezer-safe airtight container in the freezer for up to 4 to 6 months.
Beyond AWESOME way to use an overgrown zucchini!!
Yay! So happy to hear you enjoyed the recipe, Diane! Thanks so much for taking the time to leave a comment!
delicious (and healthy) soup!!! will make again for sure!!!
Yay! So happy you enjoyed it, Shweta! Thanks for taking the time to leave a comment and rating 🙂