As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup to cozy up with. And what better ingredient to add some excitement to your soup game than the humble zucchini? This versatile summer squash can be transformed into a rich and creamy delight that will satisfy even the pickiest of eaters. In this article, we’ll explore 20 different recipes for creamy zucchini soups that are sure to become new favorites in your household.
From classic comfort foods to international twists and vegan-friendly options, there’s something on this list for everyone. Whether you’re a fan of bold flavors or subtle simplicity, these recipes will guide you through the process of creating a deliciously creamy zucchini soup that’s perfect for any occasion.
Classic Creamy Zucchini Soup
This simple yet flavorful soup is a perfect way to enjoy the taste of summer all year round. With just a few ingredients and minimal effort, you’ll be sipping on this creamy delight in no time.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped zucchinis and cook for an additional 5 minutes, or until they start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and let simmer for 15-20 minutes, or until the zucchinis are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until creamy.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Garlic Parmesan Zucchini Soup
This creamy and flavorful soup is a perfect way to enjoy the taste of zucchini during any season. With the added richness of garlic and parmesan, it’s sure to become a new favorite!
Ingredients:
– 2 medium zucchinis
– 4 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream or half-and-half
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Heat butter in a large pot over medium heat. Add garlic and sauté for 1 minute.
2. Add zucchinis to the pot and cook until tender, about 5 minutes.
3. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
4. Return the soup to the pot and add heavy cream or half-and-half. Stir over low heat until heated through.
5. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Spicy Thai Coconut Zucchini Soup
Warm up with this creamy and aromatic soup that combines the sweetness of zucchini with the bold flavors of Thailand.
Ingredients:
– 1 medium zucchini, diced
– 2 cups coconut milk
– 1 can (14 oz) diced tomatoes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
3. Add the zucchini, diced tomatoes, coconut milk, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook for 15-20 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20 minutes
Roasted Zucchini and Basil Soup
Experience the essence of summer with this refreshing and flavorful soup that combines roasted zucchinis with fragrant basil leaves.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cups fresh basil leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C). Toss zucchinis with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
3. Add roasted zucchinis, basil leaves, and broth to the pot. Bring to a simmer and puree with an immersion blender or a regular blender.
4. Season with salt and pepper to taste. Serve warm or chilled.
Cooking Time: 30-40 minutes
Cheesy Zucchini Potato Soup
A creamy and comforting soup perfect for a chilly evening, this Cheesy Zucchini Potato Soup combines the best of both worlds – tender potatoes and zucchinis with a rich and velvety cheese sauce.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 medium-sized zucchini, sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced potatoes, sliced zucchini, and chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
3. Use an immersion blender or a regular blender to puree the soup until smooth.
4. Stir in the grated cheddar cheese until melted and well combined with the heavy cream.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25 minutes
Lemon Herb Zucchini Soup
Lemon Herb Zucchini Soup Recipe
This refreshing summer soup is perfect for a light and flavorful meal. With the brightness of lemon and the warmth of herbs, this recipe is sure to become a favorite.
Ingredients:
– 2 medium zucchinis
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 2 sprigs fresh parsley
– Salt and pepper to taste
– Fresh dill, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchinis, lemon juice, and vegetable broth to the pot.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchinis are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream (if using).
8. Season with salt, pepper, and chopped parsley.
Cooking Time: 30-40 minutes
Curried Zucchini and Carrot Soup
This vibrant soup is a perfect blend of flavors, textures, and nutrients. The sweetness of carrots and zucchini pairs beautifully with the warmth of curry spices, making it an ideal comfort food for any season.
Ingredients:
– 2 medium zucchinis, chopped
– 4 medium carrots, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup coconut milk (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add the zucchini and carrots. Cook for an additional 5-7 minutes or until they start to soften.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. If desired, stir in coconut milk and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Creamy Vegan Zucchini Soup
This recipe is a refreshing twist on traditional soups, blending the sweetness of zucchinis with the creaminess of cashew-based cream. Perfect for a quick and satisfying meal or as a starter for your next dinner party.
Ingredients:
– 2 medium zucchinis
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup cashews
– 4 cups vegetable broth
– 1/2 cup unsweetened almond milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss zucchinis with 1/4 cup of the olive oil, salt, and pepper on a baking sheet.
3. Roast the zucchinis for 20-25 minutes or until tender.
4. In a blender or food processor, combine roasted zucchinis, onion, garlic, cashews, vegetable broth, almond milk, and remaining 1/2 tablespoon of olive oil.
5. Blend on high speed until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 30-35 minutes
Zucchini and Corn Chowder
Celebrate the flavors of summer with this creamy and comforting zucchini and corn chowder, perfect for a light meal or as a side dish. This recipe is quick to prepare and uses fresh ingredients from your garden or local farmer’s market.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced zucchini, corn kernels, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let chowder simmer for 10-12 minutes or until vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.
Cooking Time: 20-22 minutes
Bacon and Cheddar Zucchini Soup
A creamy and flavorful soup that combines the sweetness of zucchini with the savory goodness of bacon and cheddar cheese.
Ingredients:
– 2 medium zucchinis, chopped
– 6 slices of bacon, diced
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the chopped zucchinis, chicken broth, and heavy cream to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchini is tender.
5. Stir in the grated cheddar cheese until melted and smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with the reserved crispy bacon.
Cooking Time: 30-40 minutes
Zucchini and Tomato Bisque
This refreshing summer soup is a perfect blend of sweet zucchini and juicy tomatoes, finished with a hint of creamy richness. It’s an ideal side dish or light lunch for warm weather.
Ingredients:
– 2 medium zucchinis, chopped
– 2 large tomatoes, cored and chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the zucchini and tomatoes to the pot. Cook, stirring occasionally, until they are tender, about 10-12 minutes.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Roasted Garlic and Zucchini Soup
Roasted Garlic and Zucchini Soup Recipe
A comforting and flavorful soup that combines the sweetness of zucchini with the depth of roasted garlic. Perfect as a starter or main course, this recipe is sure to please!
Ingredients:
– 3-4 cloves of garlic
– 2 medium-sized zucchinis
– 1 large onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the top off each garlic clove, drizzle with olive oil, and wrap in foil.
3. Roast the garlic for 30-40 minutes, or until tender and mashed.
4. In a large pot, sauté the chopped onion in olive oil until softened.
5. Add the zucchinis and cook for an additional 2-3 minutes.
6. Pour in vegetable broth and bring to a boil.
7. Simmer for 15-20 minutes or until the zucchini is tender.
8. Stir in roasted garlic and heavy cream (if using).
9. Season with salt and pepper, then serve hot.
Cooking Time: approximately 45-50 minutes
Garnish with fresh parsley or basil leaves, if desired.
Zucchini and Spinach Soup
This soup recipe is a perfect way to enjoy the flavors of summer in a warm bowl. The combination of sautéed zucchini, wilted spinach, and aromatic spices creates a deliciously healthy and satisfying meal.
Ingredients:
– 2 medium zucchinis
– 1 bunch fresh spinach
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchinis and cook until tender, about 10-12 minutes.
5. Stir in the cumin, smoked paprika, salt, and pepper.
6. Pour in the vegetable broth and bring to a simmer.
7. Add the fresh spinach leaves and stir until wilted.
8. Use an immersion blender or transfer the soup to a blender to puree.
9. If desired, stir in the heavy cream or half-and-half for added richness.
10. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Creamy Mushroom Zucchini Soup
This recipe is a delicious and healthy take on traditional soup, blending the flavors of sautéed mushrooms and zucchinis with a creamy touch. Perfect for a cozy evening meal or as a starter for your next dinner party.
Ingredients:
– 2 medium zucchinis, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown.
3. Add the chopped zucchinis and cook for 5 minutes or until tender.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer the soup to a blender, blending until smooth.
6. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 30-40 minutes
Zucchini and Leek Soup
This creamy soup is a perfect way to warm up on a chilly day, packed with the subtle flavors of zucchini and leeks.
Ingredients:
– 2 medium zucchinis, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped zucchinis and leeks to the pot. Cook until they start to soften, about 5 minutes.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
6. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 35-40 minutes
Thai Green Curry Zucchini Soup
Experience the bold flavors of Thailand with this refreshing and healthy zucchini soup. This recipe combines the creamy richness of coconut milk with the spicy kick of green curry paste, perfect for a comforting meal or as a starter.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 teaspoons Thai green curry paste
– 2 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and curry paste; cook for an additional minute.
3. Add zucchini, broth, and coconut milk. Bring to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes or until zucchini is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Zucchini and White Bean Soup
This comforting soup is a perfect blend of summer flavors, combining the sweetness of zucchini with the creamy richness of cannellini beans. A light and refreshing twist on traditional bean soups.
Ingredients:
– 2 medium zucchinis, diced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced zucchini and cook until tender, about 5-7 minutes.
5. Add the vegetable broth, cannellini beans, and dried oregano. Bring to a simmer.
6. Reduce heat and let soup cook for 20-25 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Zucchini Soup
Roasted Red Pepper and Zucchini Soup Recipe
Savor the flavors of summer with this vibrant and refreshing soup, perfect for a warm-weather meal or as a starter for your next dinner party.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 1 medium zucchini, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the red bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop flesh into small pieces.
4. In a large pot, sauté the chopped onion in olive oil over medium heat until softened, about 5 minutes.
5. Add roasted red peppers, zucchini, vegetable broth, and heavy cream (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Blend soup until smooth. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: Approximately 45-50 minutes
Zucchini and Chickpea Soup
This hearty soup is a perfect blend of summer’s freshness and comforting warmth. With the sweetness of zucchini and the earthiness of chickpeas, this recipe is sure to become a new favorite.
Ingredients:
– 1 medium zucchini, chopped
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the zucchini, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the zucchini is tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in coconut milk or heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Smoky Paprika Zucchini Soup
This hearty soup combines the sweetness of zucchini with the smokiness of paprika, perfect for a cozy evening meal. With its velvety texture and flavorful broth, it’s sure to become a new favorite.
Ingredients:
– 2 medium zucchinis, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon smoked paprika
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish
Instructions:
1. Heat a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add zucchini, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until zucchini is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender or food processor.
5. Stir in heavy cream (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Summary
Cozy up with these 20 creamy zucchini soup recipes! From classic and comforting to spicy and international-inspired, there’s something for everyone. Try Classic Creamy Zucchini Soup or Garlic Parmesan Zucchini Soup for a familiar flavor. Spice things up with Spicy Thai Coconut Zucchini Soup or add some Indian flair with Curried Zucchini and Carrot Soup. Or go vegan with Creamy Vegan Zucchini Soup. With so many options, you’re sure to find the perfect bowl of goodness to warm up your evening.
