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Discover the perfect Zucchini Soup recipe – healthy, easy, and delicious. This homemade soup is packed with flavor and ready in under 30 minutes!”
There’s something incredibly comforting about a warm bowl of soup, especially when it’s homemade. This Zucchini Soup recipe has become a favorite in our household, perfect for those busy weeknights when you crave something healthy and delicious. I remember my first attempt at making zucchini soup – I was skeptical about how such a simple vegetable could turn into something so flavorful. But trust me, once you try this recipe, it will become a staple in your kitchen too.
Want to make this recipe in a slow cooker? See the recipe card for instructions.
Why This Recipe Works
- Shredding the zucchini allows them to cook faster so you have a great soup in no time.
- Pureeing the soup with Parmesan cheese gives the soup depth of flavor and creaminess without the calories you get from heavy cream.
What You’ll Need
To make this delightful Zucchini Soup, you’ll need a few simple ingredients that you probably already have in your kitchen. The fresh zucchini is, of course, the star of the show, supported by garlic, olive oil, stock, parsley, and Parmesan cheese. These ingredients come together to create a flavorful and nutritious soup that’s perfect for any meal.
Ingredient Spotlight
The key ingredient in this soup is zucchini. When selecting zucchini, look for ones that are firm and have a vibrant green color. They should be free of blemishes and have slightly glossy skin. If you can’t find fresh zucchini, you can substitute it with yellow squash, which has a similar texture and flavor. When buying zucchini, aim for medium-sized ones, as they are tender and have fewer seeds. Avoid oversized zucchini, as they tend to be more fibrous and less flavorful.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
- Shred the zucchini using a food processor or box grater. (image 1)
- Heat the oil over medium heat. Add the garlic and sautee until fragrant (but not brown – about 30 seconds). (Image 2)
- Add the stock to the pan. (Image 3)
- followed by the shredded zucchini and herbs. Season lightly with salt and pepper. (Image 4)
- Bring to a boil, lower the heat, and simmer covered until softened enough to puree – about 10 to 20 minutes. (Image 5)
- Remove from the heat, add the Parmesan cheese and carefully puree the soup. See the notes section for tips on achieving a thicker soup (Image 6)
- Taste for seasoning and add salt as needed before serving.
Make It Your Own
This zucchini soup recipe is wonderfully versatile. If you prefer a creamier texture, add a splash of heavy cream or a dollop of Greek yogurt before blending. For a heartier meal, consider adding cooked chicken or white beans. To change the flavor profile, you can also experiment with different herbs, such as basil or thyme.
Recipe Tips
- For a thicker soup, ladle enough stock so the zucchini is wet but not soupy. Then, puree, adding more stock a little at a time until it reaches the desired thickness.
- For a heartier soup – Add a large potato to the soup.
- If your zucchinis are quite large, it’s best to peel them as the skin on larger sizes can be tough and bitter.
- Salt lightly from the start as the cheese can be salty. Taste at the end and season to taste.
- Finish with a squeeze of lemon or teaspoon of white vinegar to add brightness and enhanced flavor.
Storage & Freezing Instructions ❄
Zucchini soup stores well in the refrigerator for up to 3 days. Let it cool to room temperature, then transfer to an airtight container.
You can freeze the soup for longer storage. Pour the cooled soup into freezer-safe containers or zip-top bags, leaving some room for expansion. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat.
Rate This Recipe
Recipe
Zucchini Soup
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 2 lbs zucchini (shredded)
- 3 cups chicken or vegetable stock
- 2 tbsp fresh parsley (chopped)
- salt and pepper (to taste)
- freshly grated Parmesan cheese ((or Pecorino Romano) to serve)
Instructions
- Shred the zucchini using a food processor or box grater.
- Heat the oil over medium heat. Add the garlic and sautee until fragrant (but not brown – about 30 seconds).
- Add the stock to the pan, followed by the shredded zucchini and herbs. Season lightly with salt and pepper.
- Bring to the boil, lower the heat, and simmer covered until softened enough to puree (10-20 minutes).
- Remove from the heat, add the Parmesan cheese and carefully puree the soup. See the notes section for tips on achieving a thicker soup
- Taste for seasoning and add salt as needed before serving.
Slow Cooker Method
- Follow the stovetop instructions up to step 1, where the onions and garlic are sautéed until softened.
- Transfer the sautéed onions and garlic to the slow cooker. Add the zucchini, potatoes, and stock to the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Serve warm, garnished with fresh herbs or croutons, if desired.
Tips
- For a thicker soup – ladle out enough stock so the zucchini is wet but not soupy. Then puree, adding more stock a little at a time until it reaches the desired thickness.
- For a heartier soup – Add a large potato to the soup.
- If your zucchinis are quite large, it’s best to peel them as the skin on larger sizes can be tough and bitter.
- Salt lightly from the start as the cheese can be salty. Taste at the end and season to taste.
- Finish with a squeeze of lemon or teaspoon of white vinegar to add brightness and enhanced flavor.
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