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+ servings

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 minutes
Cook Time 25 minutes
Servings 8 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 soup is great for meal prep. Simple make ahead, store in airtight containers in the fridge for up to 4 days or in the freezer for up to 2 months. 


Serving: 1cup | Calories: 110kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 592mg | Potassium: 442mg | Fiber: 2g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 1mg