Zucchini Soup begins with a whisper of summer: pale-green zucchini simmered until silky, then blended to a satiny finish. This refined zucchini soup highlights restrained seasoning, bright herbs, and a smooth texture that reads as elegant yet approachable. For another vegetable-forward starter that balances umami and freshness, see our carrot miso soup for complementary technique and flavor ideas.
Why Make This Recipe
- Effortless Yet Elegant: Gentle stovetop cooking and a blender deliver a silk-like consistency with minimal fuss.
- Minimal Ingredients: Zucchini, onion, stock, and a touch of cream or olive oil keep the flavor pure.
- Impressive Flavor: Bright lemon, fresh herbs, and a whisper of garlic lift the soup beyond plain purée.
This version elevates ordinary zucchini soup by emphasizing texture and contrast: a velvety base against crisp, herbaceous garnishes and a clean citrus finish. The result feels like a restaurant starter at home—subtle, layered, and utterly refined.
Ingredients
Base
- 1 tbsp unsalted butter (room temperature) or extra-virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, smashed and minced
- 1.5 lb (about 3 medium) zucchini, sliced into 1/4-inch rounds
- 3 cups low-sodium vegetable or chicken stock
Creamy finish
- 1/3 cup heavy cream or full-fat coconut milk (optional for silkiness)
- Zest of 1 lemon
Seasoning & garnish
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp fresh basil, finely chopped (or chives/flat-leaf parsley)
- 2 tbsp toasted almonds or pumpkin seeds, chopped for crunch
- 1 tsp flaky sea salt for finishing (optional)
Precision notes: use room temperature butter for even sautéing; fresh herbs finely chopped; slice zucchini uniformly for even cooking.
How to Make Zucchini Soup
- Prepare the vegetables: Trim ends and slice zucchini into even rounds; finely dice the onion so it softens evenly.
- Mini-tip: Uniform cuts produce consistent texture and a faster sauté.
- Sweat the aromatics: Warm the butter or oil in a medium saucepan over medium heat. Add the onion and a pinch of salt; cook until translucent and soft, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant—do not brown.
- Sensory cue: The pan should smell sweet and savory, with the onion turning glossy and pale.
- Cook the zucchini: Add the zucchini rounds and stir to coat. Sauté 4–6 minutes until they begin to soften and release moisture; you’ll see them turn a brighter green and soften at the edges.
- Mini-tip: If fond forms, deglaze with a splash of stock to capture that flavor.
- Simmer with stock: Pour in the stock, bring to a gentle simmer, and cook until the zucchini is very tender, 10–12 minutes. The liquid should take on a faint, verdant color.
- Sensory cue: The mixture will smell green and vegetal, with a clean, fresh aroma.
- Blend to silk: Remove from heat. Use an immersion blender straight in the pot for a creamy finish, or transfer in batches to a blender. Purée until completely smooth and velvety.
- Mini-tip: If using a blender, vent the lid slightly and cover with a kitchen towel to prevent steam buildup.
- Finish and season: Return to low heat. Stir in cream (if using) and lemon zest; season with salt and pepper to taste. Heat gently—do not boil—until the soup reaches a silky, nappe-like consistency that coats the back of a spoon.
- Professional note: For a deeper roast note, briefly brown a small knob of butter and whisk it in just before serving.
- Final texture check: Adjust thickness with a splash more stock if too thick, or reduce slightly if too thin. Fold in half the chopped herbs for freshness.
- For a heartier technique reference, consider the searing and finishing approach used in our cheeseburger soup.
How to Serve Zucchini Soup
Ladle the soup into warmed bowls for an immediate silky mouthfeel. Finish each bowl with a drizzle of high-quality olive oil or a swirl of cream, scatter chopped basil, and sprinkle toasted almonds or pumpkin seeds for crunch. For a restaurant-style touch, add a thin crisp of Parmesan or a quenelle of herb ricotta at the center. Serve with thin slices of grilled sourdough or a lemon-thyme crostini.
How to Store Zucchini Soup
Cool the soup at room temperature for no more than 1 hour, then transfer to airtight containers. Refrigerate for up to 3 days. To freeze, leave a 1-inch headspace and freeze up to 3 months; thaw overnight in the fridge. Reheat gently over low heat to preserve the emulsion—avoid vigorous boiling which can break the texture. If the soup separates slightly, whisk in a splash of warm stock or a small knob of butter off heat to re-emulsify.
Tips to Make Zucchini Soup
- Use younger zucchini for a sweeter, less watery flavor and a more vibrant color.
- Salt early: a light pinch during sweating encourages onions to release moisture and caramelize gently.
- Blend very hot for a silky result, but cool slightly before storing to avoid condensation in containers.
- Toast your garnish nuts or seeds to amplify aroma and add a contrasting crunch.
Variation (if any)
- Lemon-Thyme Variation: Swap basil for thyme and increase lemon zest for herbaceous brightness.
- Green Goddess: Stir in a spoonful of crème fraîche and chopped tarragon for a lush, tangy finish.
- Dairy-Free: Replace cream with full-fat coconut milk and finish with extra lemon for balance.
- Chilled Summer Version: Chill fully and serve with a cucumber-mint relish for a refreshing cold starter.
FAQs
How can I prevent zucchini soup from becoming watery?
Sauté the zucchini first to concentrate flavor and evaporate excess moisture; reduce the stock slightly if needed before blending.
Can I make this soup in advance?
Yes—prepare up to the point of garnishing and refrigerate. Reheat gently and add fresh herbs and crunchy toppings just before serving.
Is it necessary to use cream?
No. Cream adds silkiness, but a high-quality olive oil or a small knob of butter can provide richness while keeping the soup lighter.
Conclusion
This zucchini soup delivers a refined simplicity: satin texture, bright lemon lift, and a contrast of tender base with crisp garnishes. Its understated technique makes it an elegant starter or a light main, adaptable to seasonal herbs and pantry finds. For a classic interpretation and further inspiration, explore Zucchini Soup – 101 Cookbooks. Share your plating variations and adjustments in the comments—How would you make this dish your own?
Print
Zucchini Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined zucchini soup with a silky texture, bright herbs, and subtle flavors that make it feel elegant yet approachable.
Ingredients
- 1 tbsp unsalted butter or extra-virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, smashed and minced
- 1.5 lb zucchini, sliced into 1/4-inch rounds
- 3 cups low-sodium vegetable or chicken stock
- 1/3 cup heavy cream or full-fat coconut milk (optional)
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp fresh basil, finely chopped
- 2 tbsp toasted almonds or pumpkin seeds, chopped
- 1 tsp flaky sea salt for finishing (optional)
Instructions
- Trim ends and slice zucchini into even rounds; finely dice the onion.
- Warm the butter or oil in a medium saucepan over medium heat. Add the onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add zucchini rounds and stir to coat. Sauté for 4–6 minutes until they begin to soften.
- Pour in the stock, bring to a gentle simmer, and cook until the zucchini is very tender, 10–12 minutes.
- Remove from heat. Blend using an immersion blender or transfer in batches to a blender until completely smooth and velvety.
- Return to low heat. Stir in cream and lemon zest; season with salt and pepper to taste. Heat gently until the soup reaches a silky consistency.
- Ladle into warmed bowls and finish with a drizzle of olive oil, scatter chopped basil, and sprinkle with toasted nuts or seeds.
Notes
Use room temperature butter for even sautéing; young zucchini for sweetness and vibrant color. Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg