30+ Delicious Zucchini Soup Recipes to Warm Your Soul

Zucchini is one of the most versatile vegetables, and when it comes to soups, this mild, slightly sweet vegetable can easily take center stage.

Whether you’re looking for a light, refreshing dish for warm days or a creamy, comforting bowl to enjoy during the colder months, zucchini soups offer endless possibilities.

Not only is zucchini packed with essential nutrients like vitamins A and C, but it also adds a tender texture to any soup base. If you’re a fan of vibrant, healthy meals, zucchini soups should be on your radar.

In this blog, we’ve curated a collection of 30+ zucchini soup recipes that will satisfy your cravings, whether you’re in the mood for a quick and easy lunch, a hearty dinner, or a bowl of comfort.

From creamy zucchini soups with fresh herbs to light vegetable broths, these recipes will take your love for zucchini to new heights.

30+ Delicious Zucchini Soup Recipes to Warm Your Soul

With over 30 zucchini soup recipes to choose from, you have an abundance of options to explore the many flavors this humble vegetable has to offer.

Whether you prefer a smooth, creamy soup or a chunky, broth-based option, zucchini pairs wonderfully with a variety of ingredients, from fresh herbs to hearty vegetables and even creamy bases.

Not only is zucchini packed with nutrients, but it’s also a fantastic way to create healthy and delicious meals that are perfect for any occasion.

So the next time you’re craving a bowl of soup, reach for a zucchini and try one of these amazing recipes—you won’t be disappointed!

Creamy Zucchini Soup with Garlic and Herbs

This creamy zucchini soup is the perfect blend of fresh, healthy ingredients with a rich and velvety texture. Zucchini pairs perfectly with garlic, fresh herbs, and a touch of cream for a comforting bowl of goodness. It’s a great choice for a light lunch or dinner, and can easily be customized with your favorite herbs and spices. Best served warm, this soup is nourishing and ideal for any season.

Ingredients:

• 4 medium zucchinis, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, thyme, and basil, and cook for another 1-2 minutes until fragrant.
3. Stir in the zucchini and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Return the soup to the heat, and stir in the cream. Season with salt and pepper to taste. Let the soup heat through for 5 minutes.
6. Serve hot, garnished with fresh parsley.

This creamy zucchini soup is not only delicious but also quick and easy to make. Its smooth texture and subtle flavors make it a comforting choice for a light meal. You can easily adjust the recipe by adding more or less cream depending on your preference, or even incorporate additional vegetables for extra nutrition. Serve with a slice of crusty bread for a complete meal, or enjoy it as a standalone dish for a refreshing, healthy option. It’s a perfect way to enjoy the bounty of summer zucchini year-round!

Zucchini and Tomato Soup

Zucchini and tomatoes are a classic pairing in soups, bringing together the lightness of zucchini and the rich, tangy flavor of tomatoes. This soup is packed with fresh vegetables and aromatic spices, creating a hearty and satisfying dish that is perfect for any occasion. Whether you’re looking for a quick dinner or a nutritious lunch, this zucchini and tomato soup will surely hit the spot.

Ingredients:

• 3 medium zucchinis, chopped
• 4 large ripe tomatoes, chopped (or 1 can of diced tomatoes)
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped zucchini, tomatoes, oregano, and basil. Stir to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for about 20 minutes, or until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh basil leaves.

This zucchini and tomato soup is a delightful combination of flavors, balancing the sweetness of tomatoes with the mildness of zucchini. The simplicity of the ingredients makes it a versatile and healthy option that can be easily made with pantry staples. It’s a great way to use up ripe summer tomatoes and zucchini, or you can make it year-round with canned tomatoes. The result is a flavorful, nutritious soup that will please even the pickiest eaters. Serve with a side of grilled cheese or a fresh salad for a complete and satisfying meal.

Spicy Zucchini Soup with a Kick

For those who enjoy a little heat in their meals, this spicy zucchini soup adds a flavorful kick with the help of chili peppers and spices. The soup retains the creamy texture of zucchini while delivering an extra layer of warmth. A perfect choice for those who love bold flavors and are looking to spice up their regular soup routine. This spicy zucchini soup can be served as a starter or paired with your favorite main course for a truly satisfying meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 small chili peppers (such as jalapeño or serrano), minced
• 4 cups chicken or vegetable broth
• 1 cup coconut milk
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cayenne pepper (optional, for extra heat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the garlic and minced chili peppers, cooking for another 1-2 minutes until fragrant.
3. Stir in the cumin, paprika, and cayenne pepper (if using), cooking for another 1 minute.
4. Add the zucchini and vegetable broth, and bring to a boil. Reduce heat and simmer for 20 minutes, or until the zucchini is soft.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in the coconut milk, and season with salt and pepper. Heat through for another 5 minutes.
7. Serve the soup hot, garnished with fresh cilantro.

This spicy zucchini soup is perfect for those who crave bold, zesty flavors in their meals. The chili peppers and spices provide a delightful kick, while the coconut milk adds a creamy finish. The combination of heat and richness makes this soup a stand-out dish that will warm you from the inside out. Whether served as a starter or a main, it’s a great way to enjoy zucchini in a new and exciting way. For an extra burst of flavor, pair with a squeeze of lime or a dollop of sour cream before serving!

Zucchini and Leek Soup

This zucchini and leek soup is a light, yet flavorful dish that combines the mild sweetness of leeks with the fresh, subtle flavor of zucchini. The leeks give the soup a slightly savory depth, while the zucchini keeps it light and refreshing. It’s the perfect balance of simple, wholesome ingredients, making it an ideal soup for any season. Serve it as a standalone meal or as a starter to any main dish.

Ingredients:

• 4 medium zucchinis, chopped
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and leeks and cook for 5-7 minutes, until softened.
2. Add the garlic and thyme, cooking for another minute until fragrant.
3. Stir in the chopped zucchini and vegetable broth, bringing the soup to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Stir in the heavy cream (if using), and season with salt and pepper. Let the soup simmer for another 5 minutes.
6. Serve hot, garnished with fresh thyme.

This zucchini and leek soup offers a mild yet rich flavor profile, making it the perfect comfort food. The leek adds a delicate sweetness that complements the fresh zucchini perfectly, while the creaminess makes the soup feel indulgent without being too heavy. This soup can be made in advance and stored in the fridge for up to three days, allowing the flavors to deepen. It pairs wonderfully with crusty bread or a light salad, and it’s a great option for a nourishing meal any time of the year.

Zucchini, Potato, and Spinach Soup

This zucchini, potato, and spinach soup combines the earthiness of potatoes with the freshness of zucchini and the vibrant green flavor of spinach. The result is a hearty, filling, and nutritious soup that’s perfect for lunch or dinner. It’s a great option for those looking for a veggie-packed soup that’s both comforting and healthy. This one-pot meal is sure to become a family favorite!

Ingredients:

• 2 medium zucchinis, chopped
• 2 large potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges (optional, for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic, rosemary, and thyme, cooking for another minute until fragrant.
3. Stir in the potatoes, zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes and zucchini are tender.
4. Add the chopped spinach to the pot and cook for an additional 5 minutes until the spinach has wilted.
5. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just half of the soup.
6. Season with salt and pepper, and serve hot with a squeeze of lemon juice if desired.

This zucchini, potato, and spinach soup is a comforting, satisfying meal packed with nutrients. The potatoes add heartiness, while the zucchini and spinach keep it light and fresh. The addition of rosemary and thyme gives it a lovely earthy aroma that enhances the flavor of the vegetables. This soup is a great way to sneak in some greens and enjoy a fulfilling, healthy dish. Perfect for a cold day or when you need a quick, nutritious meal, this soup will keep you warm and satisfied.

Roasted Zucchini and Garlic Soup

For a deeper, richer flavor, this roasted zucchini and garlic soup takes the classic zucchini soup up a notch by roasting the zucchini and garlic before blending them into a smooth, velvety soup. The roasting process brings out the natural sweetness of the zucchini and intensifies the garlic flavor, creating a savory, comforting dish. This soup is ideal for anyone looking for a hearty, healthy, and unique way to enjoy zucchini.

Ingredients:

• 4 medium zucchinis, chopped
• 1 whole head garlic, cloves peeled
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/2 cup heavy cream (optional)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the zucchini and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add the roasted zucchini and garlic to the pot, along with the vegetable broth and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Stir in the heavy cream if desired, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

The roasting of the zucchini and garlic in this soup transforms their natural flavors, bringing a deep, caramelized sweetness to the dish. Combined with the rich creaminess and the earthiness of thyme, this roasted zucchini and garlic soup is a wonderfully comforting and unique twist on traditional zucchini soup. It’s perfect for those cooler evenings when you crave something a bit more robust yet still healthy. Serve with a slice of toasted sourdough for a complete, cozy meal. This soup is sure to impress both family and guests with its savory depth of flavor.

Zucchini and Carrot Soup

This zucchini and carrot soup is a bright, vibrant dish that brings together the sweetness of carrots and the mild, fresh taste of zucchini. The addition of ginger gives the soup a subtle warmth, making it both refreshing and comforting. This nutrient-packed soup is perfect for a quick, healthy lunch or dinner and can be served as a light appetizer or a standalone meal. It’s an easy-to-make soup that’s perfect for all seasons.

Ingredients:

• 2 medium zucchinis, chopped
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the garlic, ginger, and cumin, and cook for another minute until fragrant.
3. Stir in the chopped zucchini and carrots, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches using a regular blender.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This zucchini and carrot soup is a nourishing and light dish that’s full of flavor. The sweetness of the carrots perfectly balances the mild zucchini, while the ginger and cumin provide a warming, aromatic touch. It’s an excellent choice for those looking for a vegetarian or vegan-friendly soup packed with vitamins and minerals. This soup can easily be stored in the fridge for a few days or frozen for later, making it a convenient, healthy meal option for busy weeks. Serve it with crusty bread or a side salad for a complete, satisfying meal.

Zucchini and Tomato Basil Soup

This zucchini and tomato basil soup brings together two classic summer ingredients: zucchini and tomatoes. The fresh, juicy tomatoes and the mild zucchini are elevated by aromatic fresh basil, creating a soup that’s both light and flavorful. The tanginess of the tomatoes complements the subtlety of the zucchini, making this soup a perfect blend of summer flavors. It’s an easy, fresh, and delicious option for a healthy meal any time of the year.

Ingredients:

• 2 medium zucchinis, chopped
• 4 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chopped zucchini, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until the vegetables are tender.
4. Add the chopped basil and oregano (if using) to the soup, then use an immersion blender to puree until smooth. Alternatively, blend in batches using a regular blender.
5. Season with salt and pepper to taste, and serve hot, garnished with additional fresh basil.

This zucchini and tomato basil soup captures the essence of summer with its fresh, vibrant flavors. The tomatoes add a tangy depth to the soup, while the zucchini brings a light, subtle undertone. Fresh basil rounds out the flavors, adding a fragrant aroma and making every bite a refreshing experience. This soup is perfect as a light dinner or as an appetizer for a larger meal. It’s low in calories but full of nutrients, making it a great choice for those looking for a healthy and satisfying meal. You can store this soup in the fridge for up to four days, and the flavors will continue to develop, making it even better the next day.

Zucchini and Corn Chowder

This zucchini and corn chowder is a creamy, comforting soup that combines the sweetness of corn with the mild flavor of zucchini. The addition of cream makes this soup rich and velvety, while the zucchini adds a slight crunch and fresh taste. The flavors are beautifully balanced, and the soup has a hearty texture that makes it a satisfying meal. Perfect for a cozy evening or as part of a larger spread, this chowder is sure to please.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups fresh or frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and smoked paprika, and cook for an additional minute until fragrant.
3. Stir in the zucchini and corn, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the vegetables are tender.
4. Stir in the heavy cream and season with salt and pepper to taste. Use an immersion blender to puree the soup partially, leaving some chunks for texture, or blend in batches if you prefer a smoother consistency.
5. Serve hot, garnished with chopped green onions.

This zucchini and corn chowder is a delightful combination of sweet corn and tender zucchini, with a creamy base that’s both satisfying and indulgent. The smoked paprika adds a hint of depth, making this chowder more than just your typical creamy soup. It’s perfect for those chilly days when you want something comforting but not too heavy. This chowder can easily be stored in the fridge for a few days and tastes even better the next day as the flavors meld together. Serve it with a slice of buttered bread or a light salad for a complete meal.

Zucchini and Potato Soup

This zucchini and potato soup is a hearty, comforting dish that combines the earthy flavors of potatoes with the delicate taste of zucchini. The creamy base makes it a perfect choice for a filling meal, while still being light enough for a fresh lunch. The addition of thyme and a touch of garlic enhances the flavors, making this soup both savory and satisfying. It’s a simple yet delicious way to incorporate more vegetables into your diet, and it’s sure to please everyone at the table.

Ingredients:

• 2 medium zucchinis, chopped
• 3 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or dairy-free alternative)
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and dried thyme, and cook for an additional minute until fragrant.
3. Stir in the zucchini, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the milk, then season with salt and pepper to taste. Heat the soup for another 5 minutes before serving.
6. Serve hot, garnished with fresh parsley.

This zucchini and potato soup is a wonderful blend of comfort and nutrition. The creamy texture, coupled with the subtle flavors of zucchini and potato, makes this soup a cozy meal for any occasion. It’s a perfect way to use up extra zucchini from the garden or add variety to your meal plan. The soup stores well in the fridge for a few days, and the flavors only improve after a day or two. For a more filling meal, consider serving it with crusty bread or a side salad.

Zucchini and Leek Soup

This zucchini and leek soup is a light yet flavorful dish that combines the sweetness of leeks with the mild, fresh flavor of zucchini. The leeks provide a delicate onion-like base, while the zucchini adds texture and freshness. The addition of a little cream gives the soup a velvety texture, making it rich without being heavy. This soup is perfect as a first course or a light lunch, and it’s quick to prepare, making it ideal for busy days.

Ingredients:

• 2 medium zucchinis, chopped
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and leeks, and cook for 5-7 minutes until softened.
2. Add the garlic and dried thyme, cooking for another minute until fragrant.
3. Stir in the zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the cream and season with salt and pepper to taste. Heat the soup for another 5 minutes.
6. Serve hot, garnished with fresh chives.

This zucchini and leek soup is a perfect example of simple ingredients coming together to create a delicious and nourishing meal. The leeks provide a depth of flavor that complements the mild zucchini, while the cream adds a smooth richness. It’s a comforting, light soup that’s perfect for any time of year. Whether served as an appetizer or as a main dish with a side of bread, it’s sure to leave you satisfied. This soup also keeps well in the fridge for a few days and can be easily reheated, making it a great make-ahead meal.

Zucchini and Spinach Soup

This zucchini and spinach soup is a light, yet nutrient-packed dish that’s bursting with flavor. The combination of zucchini, spinach, and garlic creates a healthy, fresh soup that’s perfect for a quick meal or as a light appetizer. The addition of lemon juice brightens the flavors, while a dash of nutmeg adds a warm, earthy touch. It’s a great option for anyone looking for a low-calorie soup that doesn’t skimp on taste or nutrients.

Ingredients:

• 2 medium zucchinis, chopped
• 4 cups fresh spinach, washed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/4 tsp ground nutmeg
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chopped zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the zucchini is tender.
4. Add the spinach and cook for another 5 minutes, until wilted.
5. Use an immersion blender to puree the soup until smooth, or blend in batches with a regular blender.
6. Stir in the nutmeg and lemon juice, then season with salt and pepper to taste.
7. Serve hot, garnished with a little extra spinach or a drizzle of olive oil if desired.

This zucchini and spinach soup is a light and flavorful option that’s as healthy as it is delicious. The spinach provides a burst of color and nutrients, while the zucchini keeps the soup light and refreshing. The addition of lemon juice brightens the overall taste, and the nutmeg gives it a comforting, subtle warmth. Perfect for a light lunch or dinner, this soup is both satisfying and nutrient-dense. It can be stored in the fridge for a few days and is even better when reheated, as the flavors continue to meld together.

Creamy Zucchini Soup with Fresh Herbs

This creamy zucchini soup is a fresh and velvety dish made with simple ingredients, offering a bright, herbal flavor from fresh herbs like basil and parsley. The zucchini adds a delicate sweetness to the soup, while the cream creates a rich and satisfying texture. It’s a perfect choice for a light yet filling meal, and the fresh herbs elevate the taste, giving it a garden-fresh quality. This soup is not only delicious but also incredibly versatile, as it can be enjoyed hot or chilled, making it perfect for any season.

Ingredients:

• 3 medium zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream or coconut cream
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp fresh parsley, chopped (plus extra for garnish)
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and dried basil, and cook for another minute until fragrant.
3. Stir in the chopped zucchini and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the cream and fresh parsley, then season with salt and pepper to taste. Let the soup heat through for another 5 minutes.
6. Serve hot, garnished with fresh parsley and a little lemon zest if desired.

This creamy zucchini soup is a perfect balance of lightness and richness. The addition of fresh herbs like basil and parsley gives the soup a refreshing burst of flavor that enhances the natural sweetness of the zucchini. It’s a versatile dish that can be served hot during cooler months or chilled for a refreshing summer meal. Whether served on its own or with a slice of crusty bread, it’s sure to become a go-to recipe in your collection. The soup is also easy to make ahead, and its flavors only improve after a day or two, making it an excellent option for meal prep.

Zucchini and Corn Soup

This zucchini and corn soup is a bright and sweet soup that combines the subtle taste of zucchini with the sweetness of corn for a comforting and satisfying meal. The addition of a little cream creates a smooth texture, while the corn kernels add a slight crunch, making each spoonful a delightful mix of flavors and textures. This soup is a great way to enjoy fresh summer produce, and it pairs perfectly with a fresh salad or sandwich for a complete meal.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups fresh or frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and smoked paprika, cooking for another minute until fragrant.
3. Stir in the zucchini and corn, and cook for another 5 minutes, allowing the corn to release some of its sweetness.
4. Add the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth, or blend in batches with a regular blender.
6. Stir in the cream, then season with salt and pepper to taste. Heat the soup for another 5 minutes to warm through.
7. Serve hot, garnished with fresh cilantro or parsley.

This zucchini and corn soup is a sweet and savory dish that perfectly highlights the natural flavors of summer vegetables. The smooth texture from the cream, combined with the crunch of corn kernels, creates a comforting and enjoyable soup. The smoked paprika adds depth to the flavor profile, making it more complex and satisfying. This soup is perfect for serving as a light lunch or dinner, and it pairs wonderfully with grilled meats or a fresh salad. It’s a fantastic way to use seasonal produce, and it’s easy to make ahead, storing well in the refrigerator for a few days.

Zucchini and Carrot Soup

This zucchini and carrot soup is a colorful, nutritious dish that combines the sweet flavors of carrots with the mild taste of zucchini. It’s light yet hearty, making it perfect for a variety of occasions. The combination of roasted garlic and ginger adds warmth to the soup, while the addition of lemon juice provides a refreshing kick. The soup is a great source of vitamins and is naturally gluten-free, making it a healthy and versatile option for all diets.

Ingredients:

• 2 medium zucchinis, chopped
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the chopped zucchini and carrots, and cook for 5 minutes, allowing the vegetables to slightly soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
6. Stir in the lemon juice, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill or parsley.

This zucchini and carrot soup is a vibrant, healthy choice that’s both light and satisfying. The natural sweetness of the carrots pairs beautifully with the mild zucchini, while the ginger and garlic add a bit of warmth and depth to the flavor. The refreshing lemon juice helps balance the sweetness, making it a well-rounded dish. It’s a great option for a light lunch or dinner, and the soup stores well in the fridge, making it ideal for meal prep. Whether served on its own or alongside a hearty salad, it’s sure to become a favorite in your kitchen.

Note: More recipes are coming soon!