Zucchini Soup Recipe | How to Make Zucchini Soup

by Rachna
zucchini soup recipe

I love zucchini as a vegetable. It is mild and goes really well in all kinds of stir fries, fried rice, Chinese and Thai dishes. But yesterday, I was in the mood for soup, and I had 2 pounds/ 1 Kg. of fresh zucchini at home. So I decided to make this zucchini soup recipe. With simple flavours, this zucchini soup not only look pretty as a picture but it also tastes lovely and hearty.

how to make zucchini soup

Do you want to find out how to make zucchini soup with barely 5-6 ingredients? Read on:

zucchini soup recipe
zucchini soup recipe

Zucchini Soup Recipe | Cream of Zucchini Soup

Rachna Parmar
This delicious zucchini soup recipe is pretty easy to make, requires zero cooking skills and ingredients that you always have at home. Do try it.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Soup
Cuisine American
Servings 4
Calories 137 kcal


  • 3 zucchini chopped in large pieces
  • 1 onion chopped into quarters
  • 4-5 cloves garlic
  • 2 tbsp. butter or olive oil
  • 3 cups vegetable stock or chicken stock
  • 1 tbsp. black pepper freshly ground
  • Salt to taste
  • 2 tbsp. cream (optional)
  • cheese grated optional


  • Heat butter or olive oil in a pan. Tip in onion, garlic and zucchini. Lightly saute for about 5 minutes.
  • Add the vegetable stock or chicken stock to the veggies and cook on low heat for about 15 minutes till zucchini is soft.
  • Cool this a bit and blend to a fine soup in the blender. Put it back on heat. Add salt and pepper along with about 2 tbsp. grated cheese (optional). Taste and adjust seasoning.
  • While serving add a nice dollop of cream (optional) to each bowl and serve. When mixed with the soup, the cream adds a nice touch. You tasty zucchini soup is ready to serve.


  1. Serve this soup warmed up and with a side of toasted bread.
  2. You can skip the cream and grated cheese if you are watching calories. Do use olive oil for garnishing the soup.
  3. You can use herbs like basil, oregano etc. to garnish the soup.
  4. Add the cream while serving.
  5. This is a tasty, nutritious soup which is very inviting to eat and serve.


Nutrition Facts
Zucchini Soup Recipe | Cream of Zucchini Soup
Amount Per Serving
Calories 137 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 26mg9%
Sodium 774mg34%
Potassium 484mg14%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 985IU20%
Vitamin C 29.3mg36%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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This tasty zucchini soup recipe is quite light and creamy if you use the cheese and cream. Even otherwise because it has a lot of zucchini, you are going to find it very smooth and tasty.

cream of zucchini soup

This soup is perfectly spiced and is wonderful even for little kids. Bursting with the goodness of fresh veggies and really low in Calories (even after adding cream and grated cheese), you can have a bowl guiltfree before dinner or as an evening snack.

how to make zucchini soup

Do try this soup recipe and let me know how you liked it.

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Zucchini Soup recipe

You can also check out these other delicious soup recipes:

Tomato and carrot soup 

High Protein Kollu Soup for weightloss

Homemade Chicken Noodle Soup

Delicious Potato and Leek soup

Tasty Hot and Sour Soup

Do follow me on Instagram and Facebook for more such healthy and easy cooking recipes.

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Natasha -

This looks divine. Can’t wait to try my hand at it. Sooner than soonest. Bookmarking it right away. Thank you for this unique recipe, Rachna.

the bespectacled mother -

I have never been able to imagine what good is a zucchini for. I was prescribed to eat it for salad and did not like it. Now I must give it another chance in the form of soup. I will try making this and the hot and sour soup which is still on the TBC (to be cooked).

Vinitha -

I have never tasted zucchini in my life. But this looks delicious. How are you coming up with such unique recipes, Rachna? I shall give it a try someday. ?

Obsessivemom -

I agree with Anamika. I’ve only had it in a salad and have found it quite insipid. The soup looks lovely though. I need to check how to make vegetable stock first.

Rachna -

I actually love zucchini. If you add it to Chinese or Thai curries, it soaks in all the flavour. It reminds me of turai in taste.

Veg stock is easy to make. Take about 1 litre of water. Put in veggies like onion, garlic, ginger, carrots, stems of coriander, some while spices like pepper corn, clove, bay leaf, cinnamon etc. with salt. Boil for about 15-20 minutes or till the stock is 2/3rd. Cool, strain and use. You can store in the fridge for upto a week.

writershilpa -

I had zucchini in thai curry and rice sometime back and for the first time, I loved it! I hope this soup tastes as heavenly! ? Arrey yaar…I wish I was in Bangalore..kitna achha hota na? ?

Shailaja V -

I love soups ? I love how easy they are to make and how filling they can be too! I love the colour on this soup as I mentioned on your Instagram photo. Looks absolutely delicious!


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