Cream of Zucchini Soup is a delightfully smooth and comforting bowl of goodness that brings out the subtle, fresh sweetness of zucchini in every spoonful. This creamy soup starts with fragrant sautéed onions and tender zucchini simmered in a rich, seasoned broth, then finished with a silky béchamel infused with cream—creating a harmonious blend of flavors. Whether you’re looking for a cozy starter, a light lunch, or a soothing option on chilly evenings, this soup delivers warmth in simplicity. Plus, it’s remarkably easy to make with common pantry ingredients—your next favorite weeknight recipe awaits!
Why You’ll Love This Cream of Zucchini Soup
- Starts with vibrant fresh zucchini for a naturally bright, garden‑fresh flavor.
- Smooth, creamy texture without overwhelming heaviness.
- Built‑in flexibility—adjust milk or cream to your dietary needs or preference.
- Quick to prepare and perfect for meal prepping or serving guests.
- Comforting, nourishing, and surprisingly sophisticated for how simple it is.
Ingredients
Here’s a refreshed list of what you’ll need:
- 2 teaspoons olive oil
- ½ small onion, chopped
- About 3 cups sliced unpeeled zucchini
- 1 cup water (or substitute with low-sodium broth to enhance flavor)
- ½ teaspoon dried parsley
- 1 teaspoon seasoned salt (for example, Emeril’s Essence or your blend of herbs/spices)
- 2 teaspoons condensed soup base or bouillon (such as Better than Bouillon), divided
- 2 tablespoons butter
- 2 tablespoons all‑purpose flour
- 1 cup milk (whole, low‑fat, or alternative like almond/oat)
- ½ cup cream or half-and-half (feel free to opt for a lighter version if preferred)
Step‑by‑Step: How to Make Cream of Zucchini Soup
- Sauté Aromatics & Cook Zucchini:
- Warm 2 teaspoons of olive oil in a large saucepan or pot over medium heat.
- Add the chopped onion and sauté about 5 minutes, until it begins to soften and appear translucent.
- Add the sliced zucchini, 1 cup of water, parsley, seasoned salt, and 1 teaspoon of soup base, stirring to combine.
- Bring the mixture to a boil.
- Simmer & Blend:
- Reduce heat to medium‑low and simmer for 10–15 minutes, until the zucchini is tender and about half the liquid has reduced.
- Take the pot off the heat and carefully transfer the contents to a blender. Purée until completely smooth. Set aside.
- Make the Creamy Béchamel Base:
- In a separate medium saucepan, melt the butter gently over low heat.
- Whisk in the flour to create a smooth roux.
- Slowly incorporate the milk, cream (or half-and-half), and the remaining teaspoon of soup base, whisking continuously.
- Raise the heat to medium and stir until the sauce thickens to a rich, creamy texture.
- Combine & Adjust:
- Pour the béchamel mixture into the puréed zucchini and stir to combine thoroughly.
- Taste and adjust seasonings as desired.
- If the soup becomes too thick, add a bit of milk to loosen it to your desired consistency.
- Serve warm and enjoy!
Helpful Tips
- Use fresh zucchini for the best flavor; if they’re watery, be sure to adjust the blending and seasoning.
- To keep the soup lighter, substitute half the milk with unsweetened almond or oat milk, and use part‑skim half‑and‑half.
- Blend carefully—let the soup cool slightly or release pressure when using a blender to avoid splattering.
- For added texture, reserve a few sautéed zucchini slices and stir them in after blending.
- Rewarm gently over low heat, stirring, to preserve the creamy texture.
Substitutions and Variations
- Dairy-Free/Vegan: Replace the butter with olive oil or vegan butter, use flour as a thickener, then substitute the milk and cream with unsweetened plant‑based milks (e.g., oat, cashew, or soy) and a vegan bouillon paste.
- Extra Veggie Boost: Add sautéed leeks, garlic, or a handful of spinach before blending for added depth and nutrition.
- Herb Twist: Swap the dried parsley for fresh basil, thyme, tarragon, or chives for a fragrant lift.
- Cheesy Variation: Stir in ¼ cup of grated Parmesan or Gruyère right before serving for a savory, cheesy finish.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce during the béchamel stage if you like a little heat.
Storage Instructions
- Refrigerator: Store leftover soup in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of milk if it’s too thick.
- Freezer: Transfer to airtight containers and freeze for up to two months.
- Tip: When ready to serve, thaw and gently warm over low heat, stirring occasionally.
Nutritional Information
(Per serving, based on 4 servings total)
- Calories: ~235
- Total Fat: ~21 g
- Saturated Fat: ~12 g
- Trans Fat: ~1 g
- Unsaturated Fat: ~7 g
- Cholesterol: ~55 mg
- Sodium: ~481 mg
- Carbohydrates: ~9 g
- Dietary Fiber: ~1 g
- Sugars: ~2 g
- Protein: ~4 g
These values may vary slightly depending on the specific dairy or bouillon you use.
Serving Suggestions
- Pair with crusty bread, garlic toast, or cheesy crostini to sopping up every creamy drop.
- Add a side salad—like a crisp arugula or mixed greens with a lemon‑vinaigrette—to contrast the soup’s richness.
- Garnish with fresh herbs (parsley, dill, chives), a swirl of cream or olive oil, or a sprinkle of toasted seeds for visual appeal and texture.
Frequently Asked Questions About Cream of Zucchini Soup
How can I make this soup lighter or lower in fat?
You can lighten the soup by swapping some or all of the cream for low‑fat milk or unsweetened plant‑based alternatives (like oat or almond milk). Using part‑skim milk instead of whole milk and reducing or skipping the butter in the béchamel roux will also cut back on fat and calories. Additionally, substituting low‑sodium broth for water adds flavor with less salt.
Can I use frozen zucchini instead of fresh?
Yes—frozen zucchini can work in a pinch! Thaw and drain it before cooking to minimize excess water. Adjust the liquid amounts accordingly, as frozen zucchini releases more moisture. After cooking and blending, you may need to thicken the soup slightly with a bit more flour or reduce it longer to reach your desired consistency.
Is it possible to make this soup in one pot?
Absolutely! You can simplify cleanup by cooking the onion and zucchini in the main saucepan, then add the béchamel ingredients directly once the purée is ready. Blend using an immersion (stick) blender in the same pot. Just be mindful to stir constantly so the béchamel doesn’t scorch.
Can I freeze this soup, and will the texture change?
Yes, freezing is convenient. Store in airtight containers and freeze for up to 2 months. Upon thawing, gently reheat over low heat and stir. The texture may separate slightly due to the dairy, but whisking or blending gently while warming will restore its creamy consistency.
Conclusion
I truly appreciate you joining me in the kitchen today—your presence here means so much! I hope this Cream of Zucchini Soup brings warmth to your table and joy to your cooking. It’s one of my favorite simple yet elegant recipes—quick to make, full of flavor, and endlessly comforting. Whether you keep it classic or put your own spin on it, may every creamy spoonful remind you how easy delicious cooking can be. Wishing you comfort, creativity, and lots of happy cooking moments—enjoy!
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Cream of Zucchini Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Cream of Zucchini Soup is a velvety, cozy, and flavorful recipe made with fresh zucchini, savory broth, and a creamy béchamel base. This quick and easy soup is perfect for light meals, dinner starters, or comforting weeknight dinners.
Ingredients
2 tsp olive oil
½ small onion, chopped
3 cups sliced zucchini (unpeeled)
1 cup water or low-sodium broth
½ tsp dried parsley
1 tsp seasoned salt (like Emeril’s Essence)
2 tsp soup base (such as Better than Bouillon), divided
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
½ cup cream or half-and-half
Instructions
- Sauté Aromatics & Cook Zucchini:
- Warm 2 teaspoons of olive oil in a large saucepan or pot over medium heat.
- Add the chopped onion and sauté about 5 minutes, until it begins to soften and appear translucent.
- Add the sliced zucchini, 1 cup of water, parsley, seasoned salt, and 1 teaspoon of soup base, stirring to combine.
- Bring the mixture to a boil.
- Simmer & Blend:
- Reduce heat to medium‑low and simmer for 10–15 minutes, until the zucchini is tender and about half the liquid has reduced.
- Take the pot off the heat and carefully transfer the contents to a blender. Purée until completely smooth. Set aside.
- Make the Creamy Béchamel Base:
- In a separate medium saucepan, melt the butter gently over low heat.
- Whisk in the flour to create a smooth roux.
- Slowly incorporate the milk, cream (or half-and-half), and the remaining teaspoon of soup base, whisking continuously.
- Raise the heat to medium and stir until the sauce thickens to a rich, creamy texture.
- Combine & Adjust:
- Pour the béchamel mixture into the puréed zucchini and stir to combine thoroughly.
- Taste and adjust seasonings as desired.
- If the soup becomes too thick, add a bit of milk to loosen it to your desired consistency.
- Serve warm and enjoy!
Notes
Use fresh zucchini for best flavor.
For a lighter soup, use plant-based milk and cream alternatives.
Blend carefully and allow mixture to cool slightly before blending.
Freezes well up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 2g
- Carbohydrates: 9g
- Protein: 4g