The Best Garden Fresh Zucchini Soup
If you’re craving a bowl of comfort that’s bursting with fresh, vibrant flavors, look no further than The Best Garden Fresh Zucchini Soup. This recipe transforms humble zucchini into a silky, rich soup that’s as nourishing as it is delicious. With a handful of simple ingredients, this soup captures the essence of summer’s bounty in every spoonful. Whether you’re a seasoned gardener with an abundance of zucchini or love a good bowl of soup, this easy-to-make recipe will quickly become a favorite in your kitchen. Ready to savor the taste of the garden in a bowl? Let’s dive in!
WHY MAKE ZUCCHINI SOUP?
- Healthy and Nutritious: Zucchini soup is a great way for your family to eat more veggies. It’s packed with vitamins and minerals, even picky eaters might enjoy it.
- Easy and Versatile: This soup is simple to make and you can adjust it based on what you have. Whether you add beans or potatoes or use different cheeses, it’s a dish that can suit any taste.
- Comforting and Cozy: A warm bowl of zucchini soup is perfect for chilly nights. It’s a comforting meal that brings the family together, making dinner feel special and satisfying.
INGREDIENTS YOU’LL NEED:
- 2 Tbsp Olive Oil (or butter or avocado oil): Provides a rich base for sautéing the onions and garlic, adding a subtle depth of flavor to the soup.
- 4 Zucchinis (2 pounds, cubed): The main ingredient, offering a mild, slightly sweet flavor and creamy texture when cooked and blended.
- 1 Onion (chopped): Adds a savory, aromatic base to the soup, enhancing the overall flavor profile.
- 4 Cloves Garlic (minced): Infuses the soup with a robust, fragrant garlic flavor that complements the zucchini.
- 4 Cups Vegetable Broth (or chicken broth): Serves as the liquid base of the soup, providing a savory depth of flavor and helping to blend the ingredients smoothly.
- 1 Tsp Dried Thyme: Adds a subtle, earthy herbal note that enhances the soup’s flavor.
- 30 oz Great Northern Beans (2 cans, rinsed and drained) or Cannellini Beans (or 2 Russet Potatoes, cubed): Beans or potatoes act as thickeners, giving the soup a hearty texture and creamy consistency.
- 1 Cup Cheddar Cheese (or Parmesan Cheese): Melts into the soup, adding a rich, creamy texture and a sharp, tangy flavor.
- 1 to 2 Tbsp Lemon Juice: Adds a bright, fresh acidity that balances the richness of the soup.
- 1/2 Cup Heavy Cream: Provides a luxurious, creamy texture, making the soup velvety smooth.
- Salt and Black Pepper (to taste): Essential for seasoning and enhancing the overall flavor of the soup.
- Fresh Herbs (optional, for garnish): Adds a touch of freshness and visual appeal, such as parsley, basil, or chives.
HOW TO PREPARE CREAMY ZUCCHINI SOUP?
Time needed: 45 minutes
- Sauté the Aromatics:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
- Add Broth and Zucchini (and Potatoes if Using):
Add the 4 cups vegetable broth and cubed zucchini to the pot, stirring to coat the pieces with the oil and aromatics. If you’re using cubed russet potatoes instead of canned beans, add them at this stage. Simmer for 20 minutes, allowing the zucchini (and potatoes) to soften. - Add the Beans:
If you’re using Great Northern beans or cannellini beans, stir them in now, along with the zucchini and/or potatoes, as they serve as the thickener for the soup. - Blend the Soup:
Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if blended separately. - Add Cheese and Season:
Stir in 1 cup of cheddar cheese (or parmesan), letting it melt into the soup. Add 1 to 2 tablespoons of lemon juice, the 1/2 cup of heavy cream, and season with salt and black pepper to taste. - Serve:
Ladle the hot zucchini soup into bowls and garnish with fresh herbs, if desired. Serve with a side of crusty bread or a fresh salad for a complete meal. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
To thicken zucchini soup, you can add more of the thickening ingredients like potatoes or beans. Blending more of the soup’s solids into the liquid will also create a thicker consistency. If it’s still too thin, you can let it simmer uncovered for a bit longer to reduce the liquid, or add a small amount of cornstarch slurry.
Absolutely! To make the soup dairy-free or vegan, replace the cheddar cheese with a dairy-free cheese alternative, nutritional yeast, or simply omit it. Use coconut milk, almond milk, or another plant-based milk instead of heavy cream. Ensure the broth used is vegetable-based.
To boost the protein content, you can add cooked chicken, turkey, or tofu cubes to the soup. Additionally, using beans like Great Northern or cannellini, as in the recipe, also adds a good amount of protein.
To prevent curdling when adding cream or milk to the soup, make sure the soup is not boiling. Slowly add the cream while stirring continuously, and keep the heat at a gentle simmer.
Yes, zucchini soup can be made ahead of time. It stores well in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving. The flavors often deepen, making it even tastier the next day.
ZUCCHINI SOUP RECIPE ADD-INS AND VARIATIONS:
- Swap Beans for Potatoes: Replace the canned beans with cubed russet potatoes for a slightly different texture and flavor. Both options serve as thickening agents.
- Use Different Cheeses: Instead of cheddar, try parmesan, Gruyère, or Gouda for a unique twist on the soup’s flavor profile.
- Make It Vegan: Substitute the heavy cream with coconut milk or almond milk and use nutritional yeast in place of cheese to create a dairy-free, vegan version.
- Add a Protein Boost: Stir in cooked chicken, turkey, or tofu cubes to make the soup heartier and add extra protein.
- Incorporate Other Vegetables: Mix in other vegetables like spinach, kale, or broccoli for added nutrition and variety.
- Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or smoked paprika to give the soup a bit of heat and smoky depth.
WHAT IS COMMONLY SERVED WITH CREAMY ZUCCHINI SOUP?
Zucchini soup is a versatile dish that pairs beautifully with a range of mains and sides. For the main course, think about serving it with grilled chicken or fish—both add a nice protein boost without overshadowing the soup’s light, creamy flavors. A simple pasta, like lemon garlic spaghetti, or a herbed quinoa salad would also be great options for something more filling. On the side, crusty bread or garlic bread is perfect for dipping, and a fresh salad with a citrus vinaigrette adds a nice, bright contrast. If you want something heartier, roasted veggies or a light grain dish like couscous or wild rice can round out the meal.
HOW DO YOU STORE AND REHEAT LEFTOVER ZUCCHINI SOUP?
Storing and reheating zucchini soup is easy and helps keep it tasting fresh. After the soup cools down, put it in an airtight container and pop it in the fridge, where it’ll stay good for 3-4 days. When you’re ready to enjoy it again, just warm it up on the stove over medium-low heat, stirring occasionally so it heats evenly. If it’s thickened up a bit in the fridge, just add a little broth or water to loosen it up. You can also reheat it in the microwave; just be sure to stir it halfway through. If you’re freezing the soup, let it cool completely before storing it in a freezer-safe container, and it’ll keep for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat as usual.
CAN SOUP MADE WITH ZUCCHINI BE FROZEN FOR LATER CONSUMPTION?
Yes, you can definitely freeze zucchini soup for later, which is great for meal prep. Just let the soup cool completely before transferring it to a freezer-safe container, leaving a bit of room at the top for expansion. It’ll stay good in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, stirring now and then, or in the microwave. If the soup has thickened, add a splash of broth or water to get it back to the right consistency. It’s a handy way to have a homemade meal ready whenever you need it!
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
Easy Creamy Broccoli Cauliflower Vegetarian Soup: It’s perfect for chilly days or when you want something cozy. With lots of veggies and yummy flavors, this soup is comforting and delicious.
Red Pepper Smoked Gouda Pumpkin Soup: A velvety symphony of roasted red peppers, creamy pumpkin, and, smoky notes of Gouda cheese. This comforting bowl of goodness is a testament to the magic that happens when simple, wholesome ingredients come together.
Cheddar Cauliflower Soup: The soup combines onions, carrots, and cauliflower in a creamy cheesy broth because the result is a hearty soup full of goodness that is so satisfying. Everyone will love this soup even your kids will eat it!
The Best Garden Fresh Zucchini Soup
Equipment
- Dutch oven or stock pot
Ingredients
- 2 Tbsp Olive Oil (butter or avocado oil)
- 4 Zucchinis (2 pounds)(cubed)
- 1 Onion (chopped)
- 4 Cloves Garlic (minced)
- 4 Cups Vegetable Broth (chicken broth)
- 1 Tsp Dried Thyme
- 30 oz Great Northern Beans (2 Cans) (Rinsed and Drained)(or Cannellini Beans)(Another Option: 2 Russet Potatoes) (cubed)
- 1 Cup Cheddar Cheese (or parmesan cheese)
- 1 to 2 Tbsp Lemon Juice
- 1/2 cup Heavy Cream
- Salt and Black Pepper (to taste)
- Fresh herbs garnish optional
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
- Add Broth and Zucchini (and Potatoes if Using): Add the 4 cups vegetable broth and cubed zucchini to the pot, stirring to coat the pieces with the oil and aromatics. If you’re using cubed russet potatoes instead of canned beans, add them at this stage. Simmer for 20 minutes, allowing the zucchini (and potatoes) to soften.
- Add the Beans: If you’re using Great Northern beans or cannellini beans, stir them in now, along with the zucchini and/or potatoes, as they serve as the thickener for the soup.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if blended separately.
- Add Cheese and Season: Stir in 1 cup of cheddar cheese (or parmesan), letting it melt into the soup. Add 1 to 2 tablespoons of lemon juice, the 1/2 cup of heavy cream, and season with salt and black pepper to taste.
- Serve: Ladle the hot zucchini soup into bowls and garnish with fresh herbs, if desired. Serve with a side of crusty bread or a fresh salad for a complete meal. Enjoy!