Easy Zucchini Soup Recipe (2024)

Why We Love This Zucchini Soup Recipe

I have to admit that one of the reasons I love this recipe is that it uses up a ton of zucchini! It takes more than two pounds (eight cups) per batch! So if you are a gardener like me, or happen to just have a ton of zucchini on hand, this is an easy way to use up a lot of it!

It is also a great way to use up any giant zucchinis that may have gotten overgrown. Usually, those giant zucchini aren’t great for making grilled zucchini or zucchini ribbon salad since the texture can be soft, spongy and unpleasant. In the case of this pureed soup, the texture of the zucchini doesn’t affect the final result. I tested with both normal-sized zucchini and with an overgrown zucchini and the soup was great with both!

This soup is also surprisingly filling. We had it for dinner and lunches and felt totally satisfied with only warm whole-wheat bread as a side dish.

You can serve this soup chilled or warm too! So if the weather is too hot for you to imagine eating soup, then you are in luck with this creamy silky soup!

The sauteed vegetable topping for this soup not only elevates it to make it seem a little special, but it also is nice for those folks who don’t love soup that’s completely smooth. The crisp-tender corn and zucchini really add a nice texture to the final dish.

Step 1: Cook the Garlic and Onion

Heat 3 tablespoons oil over medium-high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.

Step 2: Add Broth and Zucchini

Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.

Step 3: Puree The Soup

Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively, puree with an immersion blender (shown.)

Step 4: Add in Yogurt and Herbs

Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.

Step 5: Make The Optional Topping

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in the scallion, and remove the skillet from the heat. (If serving chilled, refrigerate the soup and topping separately for at least 4 hours.)

Step 6: Serve Chilled or Warm

Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.

What can I add to soup to give it more flavor?

Zucchini is a mild-tasting vegetable so it can be challenging to give it extra flavor. That is why taking the time to brown the onion before adding in liquid helps to develop flavor. Additionally, the acid in the wine and yogurt helps to bring out the flavors. Using a high-quality broth makes a difference too! Many vegetable broths can taste bitter! Finally, wait until the soup comes off the heat before adding in the dill and basil to preserve their volatile scent compounds. Cooking the herbs only dulls their flavors.
If you have done the following and you still crave more flavor, add in a little lemon juice and zest to the soup, and add fresh chopped oregano and crumbled feta to the topping. You can also try adding Basil Pesto to the Soup for additional flavor.

Can this recipe be doubled or cut in half?

Yes! You can cut it in half or double it. You can use a smaller pot for the half batch. The onion will cook a little faster, so keep an eye on it. When it starts to brown add in the garlic. For the double batch, look for a large heavy-bottom pot and make sure to cook the onion until it is browning before you add in the garlic. Puree in batches.

What is the best way to reheat zucchini soup?

This soup has yogurt in it, so it is best not to boil it when you reheat it. Stir it over medium heat in a heavy-bottomed soup pot until it is steaming hot. You can also heat it in the microwave for about 2 minutes per bowl. (Stir halfway through.)

Can this soup be frozen?

If you are planning to freeze this soup, we suggest waiting to add the yogurt. Without the yogurt, it freezes well and can be reheated on the stovetop. Then whisk in the yogurt before serving. The topping is best when freshly made.