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.
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.
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Let’s Make 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.
Tips + Notes
- 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.
Linda says
My new fav soup. I had leftover shredded zucchini and didn’t measure 2lbs .. maybe it was 3 cups, and also I added a full box of chicken broth .. wow!! I also added some tiny diced ham (1 cup). Super easy, super quick and above all super delicious!!! I would give 6 stars if I could !
Erren Hart says
Hi Linda, I’m delighted to hear that this soup has become your new favorite! Your resourceful use of leftover shredded zucchini and adjustments in measurements, like using 3 cups and a full box of chicken broth, sounds like it turned out wonderfully flavorful. The addition of diced ham is a brilliant idea too – it’s fantastic to know that these personal touches elevated the recipe even further. Your enthusiasm is contagious, and if I could, I’d give your review 6 stars as well! Thank you for sharing your positive experience and creative twists with us. Your review is sure to inspire others to give this soup a try.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Annette says
What a wonderful soup and so easy too!
Erren Hart says
Thank you for trying out our recipe and for taking the time to leave a review! We’re so glad you enjoyed it. If there’s anything we can do to improve your experience with Erren’s Kitchen, please don’t hesitate to let us know.
Kelly Armstrong says
Thank you, Erren, for this delicious and healthy zucchini soup recipe! I made it tonight and it was fantastic. I love the simplicity of the recipe – it’s just garlic, stock, zucchini and Parmesan cheese, but the end result is so flavorful. This will definitely be a regular dish in my home. Thanks again!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Erren Hart says
I love to hear that! Thanks for stopping by and sharing!!
Erren Hart says
So glad you enjoyed it!
Erren Hart says
Yay! Thanks for stopping by and sharing!
Erren Hart says
Lovely to hear! Thanks for the terrific feedback!
Erren Hart says
Yay! So amazing to hear everyone loved it! Thanks for letting me know!
Bryan says
What a fantastic soup, I’m not a huge fan of zucchini, but I really loved this recipe!
Erren Hart says
I’m so glad to hear it, Byron!