Creamy Zucchini Soup

This Creamy Zucchini Soup recipe is the perfect simple vegetarian soup featuring fresh zucchini and herbs (with a dairy-free option)!

Course Main Course, Soup

Cuisine Dairy-free, Fall, Garden, North American, Vegan, Vegetarian

Keyword Creamy Zucchini Soup, Dairy-Free Zucchini Soup, Vegetarian Zucchini Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 110kcal

Author Chrissie

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)

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).

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.

This recipe freezes well and can be stored in an airtight container in the freezer for up to 2 months.