Zucchini Soup

Delectable Zucchini Soup combines onions, carrots, celery, potatoes, garlic, zucchini, and fresh thyme in vegetable broth with the perfect blend of spices.  This easy soup is ready in about thirty minutes, making it easily doable on those busy weeknights when time is precious.  It is chock full of nutrition, making it a wise family-friendly choice.

Sometimes we enjoy this soup by itself for a light late summer meal.  For a heartier meal, I love to serve this tasty soup with Beer Bread with Cheddar and Arnold Palmer Drinks.

How to make Zucchini Soup

Start by heating a little oil in a Dutch oven or large pot over medium-high heat.  Then add the onions, carrots, and celery, cooking until tender.  Next, add the potatoes, garlic, celery salt, and cayenne pepper, cooking for a minute while stirring constantly.  Then add the broth and bay leaves.  Bring it to a low boil. Reduce the heat and simmer until the potatoes are almost tender.  Then add the zucchini and cook for about 7-8 minutes or until it is tender.  Finally, remove the bay leaves and stir in the fresh thyme or fresh dill.

Recipe notes and helpful tips

• All vegetable broth or all chicken broth can be substituted.  For a vegetarian-friendly recipe, use all vegetable broth.
• Zucchini cooks fairly fast, so add it in the last 7-8 minutes so it does not overcook.
• Cayenne pepper adds just a bit of flavor with a little kick.  If you prefer something more mild, substitute a little cumin, ginger, or coriander. Or try fresh herbs like parsley, dill, or thyme.
• For protein, add a can of drained and rinsed white beans, chickpeas, or cannellini beans.
• Don’t forget to remove the bay leaves.  They have sharp edges and can pose a choking hazard.
• To make a creamy texture soup, cook until everything is extremely soft. Then remove the bay leaves and puree in a blender (don’t forget to remove the blender jar lid) or puree with an immersion blender. Work in batches and puree until smooth.  Add a splash of heavy cream and a sprinkle of Parmesan cheese for added flavor with a hint of sweetness. 
• Store in the refrigerator in an airtight container for up to 3 days.  Or freeze in heavy-duty quart or gallon freezer bags for up to 3 months.

How to freeze this soup

To freeze, slightly undercook the potatoes and zucchini.  Cool the soup completely and ladle it into heavy-duty quart or gallon-sized freezer bags. Be sure to mark the bags with the date and the contents. Lay them down in a single layer on cookie sheets in the freezer.  Once fully frozen, stack the bags in the freezer to save on space. Remember to thaw in the fridge overnight.  Reheat on the stove top on low or in the microwave at reduced power so as not to overcook any ingredients.

Other soup recipes you will love!

Zucchini Soup Recipe

A super easy dairy-free Zucchini Soup made with onions, carrots, celery, potatoes, and zucchini all in a vegetable broth lightly seasoned with common pantry spices and fresh thyme.

5 from 25 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 bowls

Calories: 137kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 carrots peeled and chopped
• 2 ribs celery chopped
• 2 gold potatoes diced
• 2 cloves garlic minced
• ¼ teaspoon celery salt
• ⅛ teaspoon cayenne pepper
• 2 cups vegetable broth see notes
• 2 cups chicken broth see notes
• 2 bay leaves
• 2 zucchini chopped
• 1 tablespoon fresh thyme leaves or fresh dill
• kosher salt and fresh ground black pepper to taste

Instructions

• Heat oil over medium-high heat in a Dutch oven or heavy stockpot.  Add the onions, carrots, and celery, cooking until the onions and celery are tender.
• Add the potatoes, garlic, celery salt, and cayenne pepper cooking for 1 minute while stirring constantly.  Add the broth and bay leaves.
• Bring it to a low boil.  Reduce the heat and simmer until the potatoes are almost tender.  Add the zucchini and cook for 8-10 minutes or until it is tender.
• Remove the bay leaves and stir in the fresh thyme.  Season with kosher salt and fresh ground black pepper to taste.  For best results, serve promptly.

Notes

• All vegetable broth or all chicken broth can be substituted.  For a vegetarian-friendly recipe, use all vegetable broth.
• Zucchini cooks fairly fast, so add it in the last 7-8 minutes so it does not overcook.
• Cayenne pepper adds just a bit of flavor with a little kick.  If you prefer something milder, substitute a little cumin, ginger, or coriander. Or try fresh herbs like parsley, dill, or thyme.
• For protein, add a can of drained and rinsed white beans, chickpeas, or cannellini beans.
• Don't forget to remove the bay leaves.  They have sharp edges and can pose a choking hazard.
• To make a creamy texture soup, cook until everything is extremely soft. Then remove the bay leaves and puree in a blender (don't forget to remove the blender jar lid) or puree with an immersion blender. Work in batches and puree until smooth.  Add a splash of heavy cream and a sprinkle of Parmesan cheese for added flavor with a hint of sweetness. 
• Store in the refrigerator in an airtight container for up to 3 days.  Or freeze in heavy-duty quart or gallon freezer bags for up to 3 months.

Nutrition

Calories: 137kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 423mg | Potassium: 622mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3666IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.