Creamy Zucchini Soup


Have a bunch of zucchini from the garden that you need to use up? This soup is so easy to make and is incredibly flavorful for only having a few simple ingredients, none of which are cream! I had this soup at a dinner party a few years back and when I asked my friend what he put in it, thinking it had dairy, I was shocked to hear that all you do is simmer onions, garlic, and a lot of zucchini, and it makes this delicious soup, packed with nutritious goodness! Enjoy it as an appetizer, a light lunch, or with crusty bread for dipping. I promise this soup will become one of your favorites!


  • 1 tbsp olive oil

  • 2 yellow onions , diced 

  • 3 cloves garlic , minced 

  • 4 medium zucchini, diced and with skin on (approx. 2 lbs)

  • 4-6 cups broth


1) Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.

2) Add the zucchini and saute for 1-2 minutes.

3) Add the broth and bring to a boil. Once boiling turn down to a simmer and simmer for 45-60 minutes, until the zucchini is falling apart.


4) Turn off the heat and using an immersion blender, blend the soup until smooth and creamy.

5) Optional: Serve with grated parmesan cheese or crusty bread for dipping!


Recipe adapted from:

Nutrition Facts

Servings 6.0

Amount Per Serving

calories 71

% Daily Value *

Total Fat 3 g4 %

Saturated Fat 1 g 4 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg 0 %

Sodium 379 mg16 %

Potassium 414 mg12 %

Total Carbohydrate 11 g 4 %

Dietary Fiber 2 g 9 %

Sugars 7 g

Protein 2 g 4 %

Vitamin A 5 %

Vitamin C 45 %

Calcium5 %

Iron 3 %