5 from 6 reviews

This Zucchini Soup uses up a ton of zucchini! It takes more than two pounds (eight cups) per batch! So if you are a gardener like me, or happen to just have a ton of zucchini on hand, this is an easy way to use up a lot of it!

It is a super easy pureed soup that can be served cold or hot. It is creamy and seasoned with dill, basil and yogurt. The sauteed zucchini, corn and herb topping is easy to prepare but optional. It elevates and adds texture to the creamy soup.

overhead of a bowl of the soup with the topping

Table of contents

Ingredients For Creamy Zucchini Soup

ingredients with labels for this soup
  • Zucchini: For this soup you will need 2 pounds of zucchini. Plus to make the topping (which is optional) you’ll need an additional cup of diced zucchini. This is about two and a half medium-sized zucchini or half of a giant overgrown zucchini. If you do not have a scale, cut the zucchini and measure out eight cups.
  • Vegetable Broth: I recommend Imagine No-Chicken broth which is a vegetarian broth with amazing flavor! It is my favorite. You can also use regular chicken broth, homemade veggie broth, homemade chicken stock or another brand of vegetable broth if you prefer.
  • Onions & Garlic: Part of the base of the soup is 2 large sweet onions. The sweetness of the onion help to build a taste profile that is balanced. I prefer sweet onions because they compliment the tangy Greek yogurt, wine and herbs. Zucchini is pretty mild in flavor, so this garlic (and the onion) really help to make this soup savory.
  • White Wine: The acidity in the wine helps to make the flavors pop. If you do not drink or cook with alcohol you can sub in 3 tablespoons broth plus 2 teaspoons lemon juice instead.
  • Greek Yogurt: I originally set out to make this recipe vegan, but I really liked the way the tangy creamy yogurt contributed to this soup. You can omit it or sub in plant-based yogurt to make this vegan. Furthermore, it is much lighter and lower in calories than heavy cream, so this soup is still light and diet friendly.
  • Fresh Herbs and Seasoning: To season this zucchini soup we add in 1 tablespoon each chopped fresh dill and basil. You can use only basil if you do not like dill. Of course we also use salt and pepper. Note that we called for regular table salt, or make sure you read this before subbing in kosher salt.
  • Extra-virgin olive oil: To cook the topping and to drizzle over the bowls of zucchini soup. Use a high-quality oil for drizzling on at the end for best flavor.
  • 1 ear of corn, cut off the cob: This was something I ended up adding at the end because it helped with the texture of the soup. I find that eating a bowl of pureed soup without any texture variation can be boring (especially for an entree) so the corn really helped make the texture interesting.
  • 1 scallion: To give the soup one final pop of flavor, the scallion or green onion gets stirred into the topping at the last minute so the layer of raw allium helps to work together with the cooked onion and garlic to maximize the savory flavors in the soup.

Chef Katie’s Pro Tip: Zucchini soup is a great way to use up any giant zucchini that may have gotten overgrown. Usually, those giant zucchini aren’t great for making grilled zucchini or zucchini ribbon salad since the texture can be soft, spongy and unpleasant. In the case of this pureed soup, the texture of the zucchini doesn’t affect the final result. I tested with both normal-sized zucchini and with an overgrown zucchini and the soup was great with both!

How To Make Zucchini Soup

sauteed onion and garlic, the zucchini and broth in the soup pot

Step 1: Cook the Garlic and Onion

Heat 3 tablespoons oil over medium-high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.

Step 2: Add Broth and Zucchini

Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.

puree the soup add in herbs

Step 3: Puree The Soup

Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively, puree with an immersion blender (shown.)

Step 4: Add in Yogurt and Herbs

Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.

make the topping how to top the soup

Step 5: Make The Optional Topping

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in the scallion, and remove the skillet from the heat. (If serving chilled, refrigerate the soup and topping separately for at least 4 hours.)

Step 6: Serve Chilled or Warm

Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.

bowls of soup topped with corn and zucchini mixture a pot of the pureed soup with ladle

Expert Tips and FAQs For This Zucchini Soup Recipe

What can I add to soup to give it more flavor?

Zucchini is a mild-tasting vegetable so it can be challenging to give it extra flavor. That is why taking the time to brown the onion before adding in liquid helps to develop flavor. Additionally, the acid in the wine and yogurt helps to bring out the flavors. Using a high-quality broth makes a difference too! Many vegetable broths can taste bitter! Finally, wait until the soup comes off the heat before adding in the dill and basil to preserve their volatile scent compounds. Cooking the herbs only dulls their flavors.
If you have done the following and you still crave more flavor, add in a little lemon juice and zest to the soup, and add fresh chopped oregano and crumbled feta to the topping. You can also try adding Basil Pesto to the Soup for additional flavor.

Can this recipe be doubled or cut in half?

Yes! You can cut it in half or double it. You can use a smaller pot for the half batch. The onion will cook a little faster, so keep an eye on it. When it starts to brown add in the garlic. For the double batch, look for a large heavy-bottom pot and make sure to cook the onion until it is browning before you add in the garlic. Puree in batches.

What goes with zucchini soup?

I made the serving sizes hearty enough that this soup is filling enough to serve as a main course. We had it for dinner and lunches and felt totally satisfied with only warm whole-wheat bread as a side dish. Try our whole wheat rolls if serving for a luncheon.

Serve smaller portions of the soup with a healthy sandwich like Turkey and Avocado sandwich. Keep the meal meatless with our chickpea “tuna” salad or use our healthy classic egg salad to make sandwiches.

Make Ahead, Storage, Freezing and Reheating

Storage and Make Ahead: Store the leftover soup in a large resealable storage container or airtight container. Make sure the soup is cool before sealing your containers shut. Refrigerate for 4 to 5 days. Keep the topping separate. The topping is best within the first day or so.

Freezing Zucchini Soup: If you are planning to freeze this soup, we suggest waiting to add the yogurt. Without the yogurt, it freezes well and can be reheated on the stovetop. Then whisk in the yogurt before serving. The topping is best when freshly made.

Reheating Creamy Zucchini Soup: This soup has yogurt in it, so it is best not to boil it when you reheat it. Stir it over medium heat in a heavy-bottomed soup pot until it is steaming hot. You can also heat it in the microwave for about 2 minutes per bowl. (Stir halfway through.)

soup in a bowl from the side

Additional Summer Soups and Zucchini Recipes

  1. This Easy Sauteed Zucchini is a new favorite recipe here on the site. It is a simple side dish to whip together on a busy night.
  2. My Zucchini casserole recipe is a recipe that has been on the site for years and I have recently fallen back in love with it.
  3. If you have a spiralizer, this Zucchini Noodles with Pesto recipe is a great meatless main course for hot nights.
  4. This creamy Corn Chowder with potatoes (and bacon on top) is an absolute must!
  5. My Minestrone soup is vegetarian and a fan favorite.
  6. This French Vegetable Stew (Soupe Au Pistou) is loaded with zucchini and other summer veggies, or you can follow the instructions for winter veggies.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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super close-up of the soup from overhead

Zucchini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Katie
  • Total Time: 30 minutes
  • Yield: 8 1/2 cups 1x
Print Recipe

Description

This easy pureed Zucchini Soup with yogurt, dill and basil is a delicious and healthy vegetarian recipe. Serve it hot or chilled with fresh bread for a complete meal.

Ingredients

Scale

For The Soup

3 tablespoons extra-virgin olive oil, plus more for serving

2 large sweet onions, diced

1 1/2 teaspoon salt

4 cloves garlic, chopped

1/4 cup white wine

3 cups vegetable broth

2 pounds zucchini, cut into 1/2-inch slices

1 cup full-fat plain Greek yogurt

1 tablespoon each chopped fresh dill and basil

For the Topping

1 tablespoon olive oil

1 ear of corn, cut off the cob

1 cup finely diced zucchini

1 scallion, sliced

Chopped fresh dill and basil, to taste

Freshly ground pepper, to taste

Instructions

Make Soup:

  1.  Heat 3 tablespoons oil over medium high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.
  2. Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.
  3. Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively puree with an immersion blender.
  4. Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.

Make topping:

  1. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in scallion, and remove the skillet from the heat.
  2. Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.

Notes

To reheat

This soup has yogurt in it, so it is best not to boil it when you reheat it. Stir it over medium heat in a heavy-bottomed soup pot until it is steaming hot. You can also heat it in the microwave for about 2 minutes per bowl. (Stir halfway through.)

Freezing

If you are planning to freeze this soup, we suggest waiting to add the yogurt. Without the yogurt, it freezes well and can be reheated on the stovetop. Then whisk in the yogurt before serving. The topping is best when freshly made.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 327
  • Sugar: 12 g
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Carbohydrates: 33 g
  • Fiber: 5 g
  • Protein: 12 g

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