Zucchini Soup

4.65 from 84 votes

Recipe from Two Peas and Their Pod

Use your garden zucchini to make this creamy zucchini soup. The soup is made with onion, garlic, herbs, zucchini, and white beans that are blended to thicken the soup. Ladle into bowls and top with homemade croutons or serve with crusty bread.

Prep Time10

Cook Time25

Total Time34

Course: Soup

Cuisine: American

Keyword: soup, zucchini

Servings:

Calories: 222kcal

Equipment

Dutch Oven (I love using my Staub for cozy soups!)
Immersion Blender (This makes it easy to puree right from the pot!)

Ingredients

2 tablespoons olive oil, can use butter
4 medium sized zucchinis, 2 pounds, ends trimmed and cut in large chunks
1 small yellow onion, chopped
4 cloves garlic, minced
4 cups vegetable broth, can use chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
30 oz cannellini beans, rinsed and drained (2 cans)
1 to 2 tablespoons lemon juice
1/2 cup heavy cream, optional, can use plain Greek yogurt, sour cream, or coconut milk*
Fresh herbs, basil, dill, or parsley, for garnish, optional
Parmesan cheese, for garnish, optional
Homemade croutons, for garnish, optional

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.
Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
Stir in the beans and lemon juice. Use an immersion blender to blend the soup until smooth. Taste and add additional salt, pepper, or lemon juice, if necessary. For a creamier soup, stir in the heavy cream (or Greek yogurt, sour cream, or coconut milk). See note.
Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.

Notes

If you don’t have an immersion blender, you can transfer the soup to a blender, in batches, and blend for 20 seconds or until smooth.

For a creamier soup, add 1/2 cup heavy cream, plain Greek yogurt, sour cream, or coconut milk for a vegan/dairy free option. If you are using yogurt or sour cream, let the soup cool down for a bit and then stir it in. This will prevent the yogurt or sour cream from curdling.

Nutrition