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.
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Zucchini Soup Recipe
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marysa
I never thought of using zucchini in soup, but this sounds tasty. I love zucchini and this is a great way to use it.
Kelly Bolen
I love zucchini! Ad this soup looks absolutely amazing!!! I can’t wait to make it!
briannemanzb
Im not a fan of Zucchini’s but this makes me really want to try. I’d love to make this at home
Alita Pacio
I love this recipe. It’s perfect for this season. It’s great that we can freeze it too
Ave
Soups are the perfect comfort food for these chilly winter days. I have to say that I have never made zucchini soup before but your recipe sounds delicious.
Gervin Khan
Such a delicious soup. Perfect to have this cold weather. Yum!
Predrag Kovačević
Very interesting soup for cold winter days, and Christmas fast, without the chicken of course.
Heather Castillo
This zucchini soup looks so delicious. I make something similar and my family loves it!
Cinny
That does look delicious. Winter has been so cold lately and soup is perfect!
Nyxie
Sounds lovely and a great way to use up the left overs in the fridge. We always end up with left over zucchini at the end of the week and never know what to do.
Alice Mola
Such a perfect recipe for these cold times, especially here in Northern France. I love that we can freeze it as well and keep some soup for whenever those spring colds may come up in the coming months. Delicious recipe!
Beth Pierce
Thanks Alice! Glad that you enjoyed it!!
Neely Moldovan
Oh this sounds so good! I made zucchini muffins yesterday but a soup sounds delish!
Angie Ludlam
LUV this soup recipe! Will definately add to the rotation during the winter months. Only deviation from the recipe was I didn’t add cayane pepper but added lots of black pepper and also added some Tarragon and dried Thyme (no fresh available). It is really yummy… even for those who don’t love vegtable soup!
Beth Pierce
So glad that you liked it! Tarragon and thyme sound delicious!
Michele
This soup is AMAZING! I used ALL homegrown veggies from my son’s garden! Homegrown celery is the best! I made 4 batches about to make 2 more!
I was wondering can I add beetroots & sweet potatoes? They are homegrown and I don’t want to waste them. THIS SOUP IS ABSOLUTELY AMAZING as written in original recipe so I’m extremely skeptical to change it. Also, I know roasted beets would change the color of the broth.
PLEASE I need a response. Thank you.
Beth Pierce
I have never tried that but it sounds delicious. Please let us know the results so I can post it.
Suzy
The veggies in this soup is just perfect! Hearty and delicious!
Allyssa
Thanks a lot for this zucchini soup recipe, will surely have this amazing and tasty recipe! Highly recommended!