Zucchini Soup

4.67 from 3 votes

This delicious simple creamy Zucchini Soup is made with fresh ingredients along with a bit of potato and heavy cream to create a lovely silky smooth texture. It’s easy to make and perfect served alongside your favorite sandwich or salad!

Prep Time10

Cook Time30

Total Time40

Course: Lunch, Soup

Cuisine: American

Servings:

Calories: 224kcal

Author: Joanna Cismaru

Ingredients

2 tablespoons olive oil
2 tablespoons butter unsalted
1 medium onion finely chopped
3 cloves garlic minced
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1½ pounds zucchini chopped
½ teaspoon dried oregano
¼ teaspoon dried thyme
2 medium potatoes such as Russet, peeled and cubed
3 cups vegetable broth low sodium
1 tablespoon Worcestershire sauce
½ cup heavy cream

US Customary - Metric

Instructions

Saute the onion and garlic: Heat the olive oil and melt the unsalted butter in a large Dutch oven over medium heat. Then add the onion and cook for about 3 to 5 minutes until it’s soft and translucent. Now, add the garlic to the pot and cook for another 30 seconds until it’s aromatic.
Add the zucchini and cook: Season with salt and pepper. Then add the chopped zucchini, dried oregano, and dried thyme. Now, cook for another 5 minutes stirring occasionally.
Add the potatoes and broth: Stir in the potatoes, vegetable broth, and Worcestershire sauce. Now, bring to a boil, partially cover the pot, reduce the heat to a simmer, and cook for about 20 minutes or until the potatoes are fork tender.
Puree the soup: Once the potatoes are cooked, remove the Dutch oven from the heat. Then use an immersion blender, or carefully transfer the hot soup to a blender and puree/blend until smooth.
Add the cream and serve: Place the blended soup back over low heat and then whisk in the heavy cream until smooth. Now, serve the zucchini soup hot to enjoy.

Notes

Fully cook the potatoes. For the best texture, make sure the potatoes are fully cooked before you puree the soup. If they are not fork tender the zucchini soup will not properly puree.
Get the right consistency. The water content of your zucchini does affect how thin or thick the soup will turn out. But this can easily be adjusted. If after you add the heavy cream the soup is still too thin, just let it cook for a few more minutes on low to thicken up. But if the soup is too thick just add a bit more vegetable broth or water to thin it out.
Healthier Version. To keep it on the healthier side you can easily just omit the heavy cream at the end. Instead, if the soup is too thick just add a little more vegetable broth to thin it out.
Zucchini soup leftovers will keep in the fridge for up to 5 days in an airtight container or you can freeze it for up to 3 months. To reheat, just put it in the microwave for a few minutes on medium power or reheat in a saucepan. If the soup is frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.

Nutrition