Zucchini Soup is one of my favorite soups because it has a creamy texture that is filled with fresh herbs. It is an easy meal that will warm you up during the colder months. It requires just a handful of ingredients. The thyme is what makes it really stand out. Gold potatoes and onions also play a significant role here as the potatoes enhance the texture and the onions enhance the flavors!
Fresh Zucchini-a long, green squash with a mild flavor profile
Yukon Gold Potatoes-smaller potatoes with a tender, yellow flesh
Herbs de Provence-an aromatic mixture of several dried herbs including rosemary, thyme, oregano, and basil
White onion-adds flavor to the soup
Fresh Thyme-a fresh herb with an earthy taste
Vegetable broth or vegetable stock- acts as the base of the soup while cream cheese or vegan cream cheese gives the soup its creaminess
Salt & Black pepper- to blend flavors and for balance
Extra virgin olive oil-optional as a garnish
All of the exact measurements are listed on the recipe card below
How to make Zucchini Soup
This is the best zucchini soup recipe because the flavors are so intentional and they build on one another. It also uses straightforward ingredients that are readily accessible. Next up, you'll learn exactly how to make it step by step. Start off by chopping medium-sized zucchini into small pieces. Chop the onion roughly. The vegetables do not need to be chopped perfectly because in the end everything will get blended together anyway.
The type of potatoes used also makes all the difference...gold potatoes are key for this soup and I would stick with gold or red potatoes Using fresh thyme is significant for use in this soup. Normally, I would suggest an amount of dry herb that could substitute for the fresh version but in this case, there is no replacement. I added about a handful of thyme and threw the whole bunch in the soup without any rhyme or reason. There's no need to tie the herbs because they are relatively easy to scoop out and you'll want all of those tiny leaves to remain in the broth.
- Add zucchini, potatoes, onions, veggie stock, water, and thyme. Turn the heat on to medium-high heat and cook until vegetables are fork-tender. This should take about 30-40 minutes. Once this is complete, add the remaining seasonings; this would be a great time to taste the soup and make sure it's flavored to your liking.
- Add the cream cheese and let it sit in the hot liquid for about 10 minutes while it cools. If using heavy cream, you can incorporate it afterward.
- I used a ninja to blend the soup; this is the method I suggest(or any other blender). If at all possible, I would suggest blending the soup while it's still warm. If your blender has a top that can be opened or tilted to let steam out, that would be the best scenario.
- Once the soup has been fully immersed, you can heat it back up a bit and keep the temperature on medium-low heat if it has reduced to room temperature.
- To finish ladle the pureed soup into a bowl and add your favorite accompaniments.
Key Equipment needed
Blender- using an immersion blender, food processor, or traditional blender is a great way to emulsify the ingredients if you don't want to be bothered getting out a bulky, regular blender and if you happen to have one on hand.
Large saucepan or large pot-used to create the soup
What to serve with Zucchini Soup
This delicious soup is the main dish but it would pair expertly well with a nice crusty bread or even homemade croutons. Imagine a toasted piece of bread adorned with nice parmesan cheese or grated garlic and some fresh herbs; it would really take the meal over the top. I like to put a finishing touch on the soup by spooning it into a bowl and finishing it off with a drizzle of olive oil.
There are a few options in terms of seasoning this particular soup. I used an artisan seasoning blend that can be seen in the photo collage on the left-hand side. It is absolutely divine and I will link where you can
Using salt and pepper will still be amazing, or you can add whatever you think will pair well here. Just make sure you taste the soup first because the thyme brings a lot to the overall flavor profile.
How to store Zucchini Soup
Storing this creamy zucchini soup is quite easy. Simply use an airtight container to keep the leftover soup fresh for up to a week stored in the refrigerator. This is a great recipe to freeze as well. To use this method, pour the soup into several airtight containers for up to three weeks.
If you want to explore a healthier version, try using coconut milk but be advised that this will change the flavor completely. Also, you must love coconut flavor if you're going to try this method. I like using coconut milk in savory dishes but I prepare my palette for a "coconutty" taste.
There are a variety of substitutions for this creamy soup. Instead of cream cheese, you can use a dollop of sour cream, or a cup of heavy cream.
Chicken broth can be used in place of vegetable broth and it won't change the flavor drastically.
If you make this recipe please rate and review it on the recipe card below. I would love for you to tag me on Instagram @belovedplate https://www.instagram.com/belovedplate/
More Savory SoupsPrint
Bold is the first word that comes to mind when I think of this soup. The thyme is what makes it really stand out. Gold potatoes and onions also play a significant role here as the potatoes enhance the texture and the onions enhance the flavors!
1 lb gold potatoes
3 zucchini (1.4 lbs)
1 small white onion
1 container vegan cream cheese (8oz)
3 cups vegetable broth
3 cups water
handful of fresh thyme
1 tablespoon Herbs De Provence
- Chop all vegetables into even pieces. Add water and vegetable broth, vegetables, and thyme to a large stockpot. Simmer everything together for about 30-45 minutes. Potatoes and zucchini should be fork tender.
- Remove thyme stems, add cream cheese, and cool soup for 30 minutes. If using heavy cream, return the soup to the pot and add it after the soup has been blended.
- Add all contents of soup to a blender, blending until soup is completely smooth. Season to taste.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Boiled
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 59
- Sugar: 1.7 g
- Sodium: 219.4 mg
- Fat: 0.7 g
- Carbohydrates: 12.2 g
- Protein: 1.5 g
- Cholesterol: 1.8 mg
Keywords: zucchini potato soup