Zucchini Soup

4.88 from 8 votes

This zucchini soup recipe is so silky and naturally creamy with no dairy and uses only a handful of everyday ingredients! It's an easy way to use up your summer zucchini harvest.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: easy zucchini soup recipe, zucchini potato soup

Servings:

Author: Natasha Bull

Ingredients

3 pounds zucchini chopped
1 large Russet potato peeled & diced
1 medium onion chopped
1 tablespoon olive oil
2 tablespoons butter
3-4 cloves garlic minced
4 cups chicken or vegetable broth
1/2 teaspoon Italian seasoning
Salt & pepper to taste

Instructions

Prep your ingredients. To cut the zucchini up, I slice it and then cut the slices in half (half moons), but you may want to chop it smaller if using large zucchini. I do not peel the zucchini.
To a fairly large soup pot over medium-high heat, add the olive oil, butter, and onion. Sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds or so.
Add in the zucchini, potato, chicken broth, and Italian seasoning. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open. Cook for 20 minutes or until the potato and zucchini are tender.
Using either an immersion blender or regular blender, blend the soup until totally smooth or leave some pieces in for more texture if you wish (you may want to let it cool a bit first). Season with salt & pepper as needed (I add a 1/2 teaspoon of salt - you need to be fairly generous with it).

Notes

This soup is pretty flexible, so don't worry too much about measuring, and feel free to throw in some fresh garden herbs too. Basil and chives go great (I stir some into my bowl right before eating).

Nutrition