Have you ever looked at a pile of fresh zucchini and wondered how to turn it into something magical for dinner? The beauty of zucchini soup lies in its simplicity and vibrant flavors, perfect for a cozy night in. Ready to impress your taste buds and warm your belly? Let’s get cooking!
Classic Creamy Zucchini Soup
This soup is a velvety delight that combines the fresh taste of zucchini with the richness of cream. The cooking technique involves sautéing the veggies before blending them into a smooth concoction, which enhances their natural sweetness. What makes this recipe special is the addition of fresh herbs that give it a bright, aromatic finish!
Ingredients:
- 4 medium zucchinis, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant.
- Stir in the chopped zucchini and cook for about 5 minutes, allowing them to soften.
- Pour in the vegetable broth, bring to a simmer, and cook for another 15 minutes.
- Using an immersion blender, blend the soup until it’s completely smooth. If you don’t have one, carefully transfer it to a regular blender in batches.
- Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper. Heat through but don’t let it boil.
- Serve hot, garnished with fresh basil. Enjoy the creamy goodness!
Spicy Zucchini and Tomato Soup

Greatest Spicy Vegetable Soup – Tomato, Potato, Spinach, Zucchini, Jalapeño from Gilly
Ingredients: 1 h

CREAM OF TOMATO AND ZUCCHINI SOUP from Cook Republic
Rating: 5. Ingredients: 35 min Total Time: 35 min.
If you’re looking for a soup that packs a punch, this spicy zucchini and tomato version is calling your name! The combination of fresh tomatoes and zucchini creates a refreshing base, while a hint of heat spices things up. What makes this recipe popular is its ability to warm you from the inside out while still being incredibly healthy!
Ingredients:
- 3 medium zucchinis, diced
- 4 ripe tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, heat some olive oil over medium heat. Add the onion and garlic, sautéing until they’re translucent.
- Add the diced zucchini and chopped tomatoes to the pot, stirring well.
- Sprinkle in the red pepper flakes, followed by the vegetable broth. Bring everything to a gentle boil.
- Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld beautifully.
- Use an immersion blender to puree the soup to your desired consistency. If you like it chunky, blend only half!
- Season with salt and pepper, and serve hot with a sprinkle of fresh parsley on top.
Herbed Zucchini and Potato Soup
This hearty soup combines the earthiness of potatoes with the freshness of zucchini, creating a filling meal that’s perfect for any time of year. The technique of simmering and then blending gives it a wonderful texture that’s both creamy and comforting. What makes this recipe special is the mix of herbs that elevate the flavors and make your kitchen smell divine!
Ingredients:
- 2 medium zucchinis, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Chopped chives for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft.
- Add the chopped zucchini and diced potatoes, stirring well for a few minutes.
- Pour in the vegetable broth and add thyme and rosemary. Bring to a boil, then reduce heat and simmer for 25 minutes, until the potatoes are tender.
- Blend the soup until smooth, using an immersion blender or a regular blender.
- Season with salt and pepper to taste, then serve hot, garnished with chopped chives.