Zucchini Soup

Make good use of seasonal produce with this delicious, smooth, and easy zucchini soup recipe. This soup is so simple, yet it bursts with flavor. Obviously, zucchini is the star of the show. The vegetable is slightly acidic and bitter but also sweet, especially when it receives some heat.

Zucchini Soup Ingredients

You’ll need just four ingredients to make this zucchini soup recipe: 

• Butter: This zucchini soup starts with a stick of butter. 
• Zucchini: You’ll need two pounds of zucchini, cut into chunks. 
• Broth: Use store-bought or homemade chicken broth. 
• Seasonings: Season the zucchini soup with salt and curry powder.

That's it! While cream is a common ingredient in many soups, it's not needed here. Without it, this recipe is just as smooth and tastes more vibrant and fresh as a result.

How to Make Zucchini Soup

You’ll find the full, step-by-step recipe below—but here’s a brief overview of what you can expect when you make homemade zucchini soup: Cook the ingredients in butter until the zucchini is soft, then purée the mixture in batches until the soup is smooth. Served warm or chilled. 

Should You Peel Your Zucchini?

This really depends on the size of your zucchini, but the short answer is no. The skin will add texture and flavor, but if your zucchini is large, the skin can be tougher and thicker. Most of the zucchini you'll find in the grocery store will be picked before they are fully grown, so the skin will be the perfect consistency.

What to Serve With Zucchini Soup

Pair this zucchini soup with all your favorite summer entrées, such as grilled chicken or fish. It also works well with sandwiches.

• Classic Caesar Salad
• Quinoa, Beet, and Arugula Salad
• Perfect Baked Potato
• Best Grilled Cheese
• Juicy Grilled Chicken Breasts

For more delicious inspiration, explore our entire collection of Summer Main Dishes. 

How to Store Zucchini Soup

Store the zucchini soup in an airtight container in the refrigerator for up to five days. 

Can You Freeze Zucchini Soup? 

Freeze zucchini soup for up to three months. Thaw in the refrigerator overnight. 

Allrecipes Community Tips and Praise

“My family just loved it,” according to Lydia Pace Workman. “The only difference is that I garnished it with fresh chopped parsley.”

“I LOVE this recipe,” raves renontanner. “Super easy and quick and amazingly yummy with just some crusty French bread.”

“Wow with the flavor,” says Kim. “Had some zucchini that needed to be used and I was looking for an easy recipe. This is a winner for sure! I was going to pack it into containers for lunch, but I may just eat it all right now.”

Editorial contributions by Corey Williams