Zucchini Soup

The weather map seems to be a bit backward lately. It seems like the rest of the US is experiencing rain and mild temperatures and we’re about to set some record highs here in Seattle. Granted our record highs for this time of year are in the mid 80s. But either way, zucchini appears to be abundant at this time and if you are one of those experiencing the dreary days, this zucchini soup is the perfect way to use up the zucchini and keep you warm.

Ryan scoffed at the idea of zucchini soup when I first told him that is what I was making for dinner. But despite the fact that it doesn’t sound hearty, it actually was quite filling and healthy too. While it appears creamy, there is no heavy cream in this soup. I threw in a little bit of sour cream at the end of cooking but the majority of the creamy thickness comes from the addition of potatoes. It’s one of my favorite tricks to give a soup velvety texture without adding cream.

Zucchini Soup Recipe

Serves 4 Prep Time: Cook Time:


  • 2 tablespoons olive oil
  • 3 - 4 medium zucchini, diced
  • 5 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 medium yukon gold potatoes, peeled and diced
  • 3 cups chicken broth
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons worchestershire sauce
  • 2 tablespoons sour cream



Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft.


Stir in potatoes and chicken broth. Cook until potatoes are fork tender.


Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way.


Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.


Note: I had some extra zucchini so I shredded a bit for a garnish. It's not necessary but makes for pretty presentation.


Leave a Comment

  • Reply
    April 13, 2012 at 7:05 am

    You can’t go wrong with a healthy recipe like that but now if I could figure out how to make it for 2 I wont have to wast the extra ingredients.

  • Reply
    Melody Frye
    November 4, 2011 at 9:27 am

    I have never made a cream soup but I made this and it is WONDERFUL!!! My daughter who “hates zuccini” Loved it!

  • Reply
    September 13, 2011 at 8:51 am

    Although I’ve never had zucchini soup, I’m a huge fan of both soups and the veggie. I used a sweet potato and was shocked with how creamy it came out. You couldn’t be more right – it’s healthy, hearty and filling…which can be a tough combo to obtain. As a last minute addition, I added some curry powder and it was good both ways. I love your recipes…keep ’em coming!!!

  • Reply
    Heather Adkins
    September 13, 2011 at 12:14 am

    Hi! I found your site by searching for zucchini recipes. Our garden gave us an overabundance :) What a lovely place! You have some yummy looking recipes and a very beautiful website. Thanks so much for sharing, and I’m off to subscribe!

  • Reply
    September 9, 2011 at 8:04 am

    I was just about to look for zucchini recipes online! But I think I am going to make mine cold, as you said, the weather here is still prtty warm (not complaining!).

    Thanks for sharing, hope your belly is growing nice and healthy!


  • Reply
    September 8, 2011 at 7:24 am

    Really, really nice work.

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