This Creamy Zucchini Soup recipe is the perfect way to use up all those garden zucchini! A simple vegetarian soup recipe made with fresh zucchini and herbs (with a dairy-free option)! 
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I don’t know about you but our garden is teeming with zucchini at the moment! And since it’s zucchini season, what better way to use up all that fresh garden produce that a delicious pot of this Creamy Zucchini Soup! It’s one of our favourite recipes to make lately and I know you’ll love it too!
How To Get Your Kids to Eat Zucchini
One of the reasons I love blended soups so much is that they’re a great way to get your kids to eat LOTS of veggies without them realizing just how many veggies they’re actually eating! I have many favourite blended vegetable soups, like this Roasted Vegetable Soup or this Instant Pot Butternut Squash Soup, but this Creamy Zucchini Soup is one of my kids’ favourites!
How to Make Zucchini Soup
Making this Creamy Zucchini Soup is so easy!
- Saute the veggies and herbs
- Add the stock and simmer until the zucchini is tender
- Add the cream and puree
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Looking for more zucchini recipes? You’ll love these Zucchini Blueberry Muffins, this Pizza-Stuffed Zucchini Recipe, or this Easy Low Carb Zucchini Lasagna!
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I hope you enjoy this soup as much as we do! Let me know in the comments below, what’s your favourite way to use up all those garden zucchini this time of year? I’d love to know!
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Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Creamy Zucchini Soup
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 3 stalks celery finely chopped
- 8 cup zucchini chopped, skin on
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried or fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 1/2 cups vegetable stock use chicken stock for non-vegetarian version
- 1 cup half and half use regular milk for low-fat, or coconut milk for dairy-free
- fresh dill for serving (optional)
Recipe: Instructions
- Heat a large pot over medium high heat. Add the olive oil.
- Add the onions and celery and saute until the onions are soft.
- Add the zucchini, thyme, dill, salt and pepper and stir well.
- Add the vegetable stock and cover the pot, letting the soup come to a boil.
- Once it comes to a boil, reduce the heat to medium low and let simmer for about 20 minutes.
- After 20 minutes, remove the pot from the heat and add the cream.
- Puree with an immersion blender (or in a standard blender in batches).
- Serve in bowls with some fresh dill (if desired).
Recipe: Notes
Storage Instructions
This recipe is great for meal prep and can be made up to 4 days ahead of time and stored in the fridge. Reheat well before serving.Freezer Instructions
This recipe freezes well and can be stored in an airtight container in the freezer for up to 2 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.