This creamy zucchini soup is the kind of soup I could eat every single day. Light and fresh but velvety smooth, it’s simply delicious.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Butter/Olive oil.
- Garlic.
- Onion.
- Fresh basil.
- Zucchini.
- Baby spinach. (optional) I like using the spinach for its vivid green hue it adds but it’s completely optional.
- Stock/broth. I used chicken but vegetable is perfectly fine.
- Cream. Heavy/whipping cream.
- Parmesan cheese.
- Salt and pepper.
How to make zucchini soup
- Sauté the vegetables: In a pot set over medium heat, melt the butter. Add the onion and garlic and sauté for 5 minutes until soft and translucent. Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Make the soup: Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft. Transfer to a blender and add the baby spinach. Blend until the soup is completely smooth. Pour back into the pot then stir in the cream. Simmer for another 5-10 minutes then season with salt and pepper.
- Serve: Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Can I make this in advance?
The soup can be made up to 3 days in advance and kept covered in the fridge. Freeze the soup for up to 3 months, thaw at room temperature and heat slowly until hot.
What to serve with zucchini soup
Easy soup recipes

Ingredients
- 1 tbsp butter
- 3 garlic cloves roughly chopped
- 1 onion finely chopped
- 1 kg (2lbs) zucchini chopped
- 2 tbsp fresh basil
- 2 cups stock/broth
- 2 cups baby spinach
- 1 cup cream
- salt and pepper to taste
- Parmesan cheese to serve
Instructions
- In a pot set over medium heat, melt the butter.
- Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
- Transfer to a blender and add the baby spinach.
- Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
- Simmer for another 5-10 minutes then season with salt and pepper.
- Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 75mg | Potassium: 614mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1593IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 1mg
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