This silky, creamy Zucchini Soup Recipe is so flavorful, you would swear you've simmered this on the stove for hours. Instead, it only takes 30 minutes! It's easy to make and delicious!
No heavy cream in this guilt-free creamy soup recipe!
Next be sure and try this Potato Soup Recipe - it's so creamy and delicious!
Why you'll love this recipe
✔️ There's no cream in this recipe so it's guilt-free!
✔️ It takes just 30 minutes from start to finish.
✔️ Got a bumper crop of zucchini? You'll definitely want to make this!
This is a "souper" (get it super/souper?) easy 30-minute meal so it can be easily made when you get home from work - love that!
Ingredients
It always amazes me that after eating so many veggies I still love them today, but I do! Enjoying a great meal is definitely my thing and soup is my jam! What can I say? Soup is good food!
For the exact measurements, please refer to the printable recipe card at the bottom of this post. Here are the simple ingredients you'll need:
- fresh zucchini, leeks, Yukon Gold potatoes, button mushrooms - loaded with vegetables this soup is easy to make and guilt free!
- Vegetable broth or chicken broth - to bring it all together.
- Parmesan cheese - adds tons of flavor!
- Butter and olive oil - the butter adds just a bit of flavor, however, you can omit it if you prefer to keep the soup lighter.
- Salt, pepper, red pepper flakes - simple seasoning that add all the seasoning you need!
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Start by chopping the vegetables and sauté them in a large pot for about 5 minutes or so.
- Add stock and bring to a boil.
- When the potatoes are soft, everything goes into the blender.
- Whirl it up and you're done.
Equipment
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- Large dutch oven
- Blendtec Blender - I've had this blender for nearly 10 years and it's still going strong, though you can certainly use an immersion blender.
FAQ's
Using yukon gold potatoes will give you a creamy texture without the fat and calories!
You don't have to do anything fancy, just cut it in large chunks.
I don't recommend freezing this creamy zucchini soup recipe. Because the u0022creamu0022 is actually creamy potatoes, they separate and it's just not as tasty.
Absolutely, though it can be bitter.
Tips
- Don't use pre-shredded cheese - purchase a wedge and shred your own.
- This is a great soup to make ahead and reheat, though it doesn't freeze well.
- Don't throw the parmesan rind away after grating the cheese. Wrap it well and toss it in the freezer. Next time you make Minestrone Soup, add it to the soup. It will give you a ton of added flavor!
- No need to peel the potatoes, just chop them up small and when you blend everything together it becomes silky and creamy without any cream.
Click here for all of my tips and tricks to make the BEST Homemade Soup! This soup is easy and delicious - my kinda meal!
Storage
Store leftovers in the refrigerator for 2-3 days in an airtight container.
I don't recommend freezing this soup. Because of the potatoes, the texture changes and gets grainy when frozen.
More Zucchini Recipes to love!
- Zucchini Bread - the classic zucchini recipe. This one has been in our family for almost 100 years!
- Zucchini Tomato Side Dish - the mixture of tomatoes, zucchini and potatoes is a delicious combination.
- Zucchini Tomato Soup - another simple 30 minute meal!
Related recipes
- I love a light creamy soup and if you've made it this far, you will too! Broccoli Cheese Soup one of our families favorite meals, so silky and delicious!
- Panera Butternut Squash Soup - this easy recipe is creamy and delicious. Easy too as it's made in the crockpot.
- This Vegetable Soup with Fire Roasted Tomatoes is another tasty soup and perfect if you have some tomatoes from the garden!
- Asparagus soup - super creamy and loaded with vegetables, it's another quick and easy meal.
- I would line up to enjoy Creamy Lasagna Soup, this recipe is another super simple delicious meal that takes just minutes to make.
Cream of Zucchini Soup
Ingredients
- 2 cups leeks sliced in half, cleaned and chopped
- 4 cups zucchini chopped
- 3 cups Yukon Gold potatoes chopped
- 1 16 oz container sliced button mushrooms
- 3-4 cups vegetable broth
- 2 cups freshly grated parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt add at the end of cooking and only if needed
- shredded fresh basil optional
Instructions
- Start by chopping & cleaning the vegetables. Remove the dark green leaves from the top of the leeks and set aside, slice each leek in half and run them under cold water.*
- Slice the zucchini in half and slice into one-inch pieces. Chop the potatoes into small one-inch pieces - this will help them cook quickly and evenly.
- In a large stockpot over medium heat, add the butter & olive oil. Add in all of the vegetables and season with pepper & red pepper flakes.
- Sauté the veggies, stirring occasionally for about 5 minutes or until they just begin to soften.
- Add in about 3 cups of stock - just enough to cover the vegetables. Increase the heat to medium-high and bring to a boil.
- Continue to boil until the potatoes are fork tender, turn off the heat. Add the parmesan cheese and stir until melted.
- Ladle into a blender in batches or use an immersion blender and process until smooth and creamy.
- Taste to adjust the seasoning. It may need salt, but because the parmesan is quite salty perhaps not - just taste and add if needed.
- Top with shredded leaves of fresh basil if desired, enjoy!
Notes
- Don't use pre-shredded cheese - purchase a wedge and shred your own
- This is a great soup to make ahead and reheat, though it doesn't freeze well.
- No need to peel the potatoes, just chop them up small and when you blend everything together it becomes silky and creamy without any cream.
- Be sure to clean the leek well. Dirt hides between the layers in the leek, just make sure to rinse it well to remove the grime.
Nutrition
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When we I was in the third grade, we moved out to the country to a little house out in Yankton where we had a little hobby farm. We had chicken, ducks, a goat and of course a garden!
The garden was tilled in an area that had formerly been part of a corral. It was pretty big and we planted potatoes, corn, radishes, onions, tomatoes and zucchini. That year, and every year after, we reaped the harvest.
Hard work in the spring always meant fresh vegetables all summer long and well into the fall!
My brother and I helped in the garden and learned to love fresh veggies and simple delicious food. It was the perfect place to grow up!
Amy Nash says
I LOVED this soup! The flavor was so good and wholesome tasting while still indulgent! It was delicious!
Bowl Me Over says
Awesome, I'm so happy it was hit! Thanks for letting me know Amy!
Debi says
I just got a hand held immersion blender for my birthday so I had to make this soup. It's delicious and easy to make, esp with the hand held blender.
Victoria Buck says
These soups sound great...wish they were for an instant pot/ pressure cokoer instead of a stove top stock pot.
Bowl Me Over says
Good to know Victoria, I'll make a point of sharing more IP recipes. Many of my recipes include stove top/pressure and/or slow cooker, but if there's something you're specifically looking for please let me know what recipe that is!
Sandi says
I love those colorful bowls you serve this soup in. The pictures are really nice, and they make me want to dip a spoon in!
Bowl Me Over says
This is so savory and delicious, thanks Sandi!
Debi at Life Currents says
This sounds amazing! I love soup, and right now I'm trying to get my husband to eat more veggies! I think this will work well!
Bowl Me Over says
Yes! Great way to sneak in some veggies without him knowing! 😉 Such a delicious soup!
Ilka says
Zucchini and parmesan make this soup probably an absolute winner! I could go for a bowl of this deliciousness right now!
Bowl Me Over says
You would just love it (if I may say so myself!) it's so savory and delicious! Thank you Ilka!!
Janelle @ Run With No Regrets says
I need a better blender so that I could try to make this recipe...it looks delicious!
Bowl Me Over says
I have to say, I do love my blender Janelle! Though you can also whirl it up in your food processor or use a submersion blender. 😀 Enjoy!!
Healing Tomato says
Your recipes are just as delicious as they were . It is so nice to see you grow over the years. I love both your recipes and I can't wait to try this recipe. Yum!
Bowl Me Over says
It's exciting and so rewarding to have such a great group of colleagues. Rini you rock! Thank you for all that you do!