Creamy Zucchini Soup Recipe

This Creamy Zucchini Soup is the kind of comforting, velvety blend that will have everyone at the table reaching for seconds—even those who claim they “don’t like zucchini.” Lusciously smooth with a subtle hint of herbs, sweetness from onions, and an indulgent dairy-free coconut finish, this soup is easy enough for busy weeknights but special enough to serve to friends.

Why You Should Make This Recipe

• Ultra Creamy Without Dairy: Thanks to full-fat coconut milk, you get a luxurious creamy texture that’s completely plant-based and gentle on the stomach.
• Quick & Simple: With just a handful of fresh ingredients and about 30 minutes, you’ll have a wholesome homemade soup ready to go.
• Flavorful Yet Light: The fresh zucchini and buttery gold potatoes balance beautifully with garlic, onion, and oregano—each spoonful feels complex but never heavy.
• Perfect Use for Summer Produce: Got extra zucchini on your counter? This is a delightful, satisfying way to use the season’s bounty.

Ingredients & Substitutions

At its heart, Creamy Zucchini Soup is all about showcasing simple, honest produce. Here’s what you’ll need, plus why each ingredient makes this soup truly special.

• Zucchini: Medium-sized zucchini are just right—they’re tender and have fewer seeds than the extra large ones, resulting in a fresher, brighter flavor.
• Gold Potatoes: These lend body and buttery richness to the soup, making every bite extra satisfying. You can use Yukon golds or even a starchy russet if needed.
• Onion: Use a yellow or white onion for sweetness and a melt-in-your-mouth base once sautéed.
• Garlic: Just a couple of cloves create that unmistakable savory depth—fresh garlic is best, but you can use garlic powder in a pinch.
• Oregano: A touch of dried oregano lifts the green flavors and gives the soup a Mediterranean vibe.
• Salt & Pepper: Essential for seasoning and bringing all the flavors together. Adjust to taste!
• Vegetable Broth: Homemade or store-bought, just be sure it’s low-sodium so you can control the soup’s saltiness. Chicken broth works too if you don’t need it vegan.
• Coconut Milk: Don’t skip this! Full-fat canned coconut milk is what gives this zucchini soup its signature creamy texture and subtle sweetness. Avoid coconut beverages from the fridge section, as they’re too watery.

How to Make Creamy Zucchini Soup

Step 1: Prepare the Veggies

Start by rinsing your zucchini well and patting them dry. Chop the zucchini, peel and dice the potatoes, and slice the onion. Don’t worry about making everything perfect—since you’ll blend it all, a quick rough chop is perfect.

Step 2: Combine in the Pot

In a large, heavy soup pot or Dutch oven, combine your chopped veggies with the garlic, dried oregano, a good pinch of salt and pepper, and the vegetable (or chicken) broth. The broth should just barely cover the vegetables for maximum flavor concentration.

Step 3: Cook Until Tender

Bring everything to a boil over high heat, then reduce to medium or medium-low and cover. Let it simmer gently for about 20 minutes, or until the potatoes and zucchini are fork-tender and practically melting.

Step 4: Blend Until Smooth

Now for the magic: use an immersion blender directly in the pot and blend until luxuriously smooth. If you’re working in batches with a regular blender, take care with the hot liquid—vent the lid and work slowly to avoid splatters.

Step 5: Add Coconut Milk

Pour in the full-fat coconut milk and stir until the soup takes on a pale green hue and is extra creamy. Taste and adjust salt and pepper as needed. The coconut milk softens all of the flavors, making this soup absolutely crave-worthy.

Step 6: Serve & Garnish

Ladle the Creamy Zucchini Soup into bowls while it’s piping hot. A sprinkle of fresh parsley and some crispy croutons make every bowl restaurant-worthy—dig in!

How to Serve Creamy Zucchini Soup

Garnishes

This soup loves a bit of flourish! Top each bowl with golden croutons, chopped fresh parsley, swirl in coconut cream, or add thinly sliced green onions. For a touch of heat, a few chili flakes or a drizzle of good olive oil never hurt.

Side Dishes

Creamy Zucchini Soup pairs beautifully with crusty sourdough bread, a fresh arugula salad, or even a simple grilled cheese. It’s also lovely served in small cups as a starter for a summer dinner party!

Creative Ways to Present

If you want to impress, serve the soup in wide shallow bowls and finish with a swoosh of coconut milk and some toasted pumpkin seeds. You can also pour the soup into small mugs for a cozy appetizer, or use it as a base for pan-seared shrimp or sautéed mushrooms for a heartier main.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Zucchini Soup in an airtight container in the fridge for up to 4 days. The flavors meld and deepen as it sits, making leftovers even more delicious the next day.

Freezing

This soup freezes like a dream! Let it cool completely before transferring to freezer bags or containers. It will keep well for up to 3 months; just thaw overnight in the fridge before reheating.

Reheating

Gently reheat Creamy Zucchini Soup on the stovetop over medium-low, stirring occasionally, until warmed through. If the soup thickens in the fridge, simply add a splash of broth or water to bring it back to your desired consistency.

FAQs

Final Thoughts

If you’re searching for a go-to bowl of cozy, nourishing comfort, Creamy Zucchini Soup is the answer. I hope you give it a try soon, and that each silky spoonful brings a little extra brightness to your table—no matter the season!

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