This creamy zucchini soup is light, fresh, and full of flavor. It’s ready in about 30 minutes and made with simple, wholesome ingredients you likely already have. You’ll love how naturally creamy it gets without any dairy. Perfect for busy weeknights, meal prep, or when you want something cozy yet healthy.
Table of Contents
Why You’ll Love This Zucchini Soup
This zucchini soup is everything you want in a quick, healthy meal. It’s smooth, rich, and surprisingly creamy, even though it’s dairy free. The lemon juice adds a bright lift while fresh herbs make it taste like summer in a bowl. Plus, it’s naturally vegan, gluten free, and low carb, so everyone can enjoy it. It pairs beautifully with a crisp salad, a slice of crusty bread, or even a melty grilled cheese. You can also serve it chilled for a refreshing twist during warmer days.
What You’ll Need (Ingredients)
You’ll need just a few fresh and pantry staples to make this soup. Zucchini is the star, of course, bringing a mild flavor and silky texture. Onion and garlic form the base, while raw cashews add natural creaminess. A good broth, vegetable or chicken, gives depth. Don’t forget a splash of lemon juice for brightness and some fresh herbs for aroma.
Key Ingredients Explained
Zucchini provides the smooth, velvety body of this soup. Keep the skin on for color and extra nutrients. Onion and garlic add a flavorful, savory base that balances the mildness of zucchini. Cashews are the secret to a naturally creamy texture without cream. Broth builds depth, whether you use vegetable for vegan or chicken for extra richness. Lemon juice gives a pop of freshness, and herbs like dill, basil, or parsley bring it all together. Choose firm, shiny zucchini with no soft spots and always use fresh herbs for the best taste.
How To Make Zucchini Soup (Step by Step)
Sauté Aromatics
Start by heating olive oil in a large pot over medium high heat. Add finely chopped onion and cook until soft and fragrant, about 4 to 5 minutes. Then stir in the minced garlic and cook just one minute more to release its aroma.
Simmer the Vegetables
Next, add sliced zucchini, broth, cashews, salt, and pepper. Bring everything to a gentle boil, then reduce the heat. Cover and simmer for about 15 to 20 minutes until the zucchini is tender and easy to pierce with a fork.
Blend Until Smooth
Once cooked, carefully blend the soup using an immersion blender right in the pot. Or, if you prefer, transfer it to a high speed blender in batches. Blend until the soup is silky smooth and creamy.
Add Finishing Touches
Finally, stir in fresh lemon juice and chopped herbs. Taste and adjust seasoning if needed. Serve warm with an extra drizzle of olive oil and a sprinkle of fresh herbs.
Tips For The Best Zucchini Soup
Use a powerful blender for that ultra smooth, velvety texture. If the soup feels too thick, simply add more broth until it reaches your preferred consistency. On the other hand, if it’s too thin, simmer it a few extra minutes uncovered. Always taste before serving. A little extra salt or lemon juice can make all the difference. Garnish with fresh dill, basil, or even roasted seeds for crunch. And remember, this soup tastes even better the next day as the flavors meld.
Variations And Substitutions
Add spinach or peas during the last few minutes of cooking for a vibrant green color and extra nutrition. You can also toss in diced potatoes for a heartier version. For spice lovers, sprinkle in chili flakes or swirl in a spoonful of pesto. Want a smoky twist? Try roasted garlic or a touch of smoked paprika. For nut free diets, replace cashews with a few tablespoons of coconut milk or silken tofu. Swap herbs depending on the season, using basil in summer and parsley in fall.
Storing And Freezing Tips
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave until warmed through. If you plan to freeze, let the soup cool completely first. Pour into freezer safe containers or bags, leaving space for expansion. Freeze for up to three months. When reheating, stir well as the texture may slightly change after freezing. For easy lunches, portion it into single serving containers before freezing.
Serving Suggestions
This soup is perfect on its own or with simple sides. Try serving it with crusty bread or a classic grilled cheese. It’s also great alongside roasted chickpeas or a light green salad. For a cozy dinner, pair it with the creamy broccoli cheddar soup or ultimate creamy potato soup recipe. In summer, serve it chilled for a refreshing starter and in winter, enjoy it steaming hot with extra herbs.
Common Questions (FAQ)
What are the 5 ingredients in zucchini soup?
Zucchini, onion, garlic, broth, and cashews are the five essentials.
Can I make a soup in an air fryer?
Not directly, but you can roast the zucchini and onions in an air fryer before blending for deeper flavor.
What are the benefits of zucchini soup?
It’s low in calories, full of vitamins A and C, and rich in fiber and antioxidants.
What goes well with zucchini soup?
Crusty bread, salads, or light sandwiches pair beautifully with it.
Other Recipes You May Enjoy
- hearty chicken vegetable soup
- sausage potato soup creamy comfort
- ground beef and zucchini skillet
- healthy vegetable soup
Conclusion
Zucchini soup is quick, creamy, and comforting, the kind of recipe you’ll make again and again. It’s healthy yet satisfying, light yet flavorful, and easy to customize for any season. Give it a try, share it with friends, and don’t forget to save it for your next cozy night in. For more soup inspiration, follow along on Pinterest.
Creamy Zucchini Soup
Equipment
- Large pot For sautéing and simmering the soup.
- Immersion blender or high speed blender To blend the soup until smooth.
- Cutting board and knife For chopping vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 medium zucchini, sliced with skin on
- 3 cups vegetable or chicken broth
- ¼ cup raw cashews
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (dill, basil, or parsley), plus extra for garnish
Instructions
- Heat olive oil in a large pot over medium high heat. Add onion and cook 4 to 5 minutes until soft. Stir in garlic and cook 1 minute more.
- Add zucchini, broth, cashews, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer 15 to 20 minutes until zucchini is tender.
- Blend the soup using an immersion blender or high speed blender until smooth and creamy.
- Stir in lemon juice and fresh herbs. Adjust seasoning and serve warm with a drizzle of olive oil and extra herbs.
