This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Made with fresh zucchini, starchy potatoes, and aromatics in a seasoned chicken broth, this one-pot zucchini soup is enriched with sour cream and sprinkled with Parmesan cheese for extra flavor!
Serve with a loaf of crusty bread for a family-favorite meal idea any day of the week!
Step by step photos and instructions below!
I’d like to think of this zucchini soup as a way to celebrate the changing of the seasons! I love to bid a fond farewell to the summer zucchini season by using up what’s left of my fresh zucchini and a warm hello to Fall with a cozy bowl of homemade soup!
As soon as there’s a chill in the air, however, I’m all about the hearty, wholesome, and nourishing creamy soups and this is one of my favorites.
It’s loaded with veggies for that immune boost my kids need when school starts back up again but you’d never know how healthy it is by how flavorful, thick, and creamy it is.
There’s nothing better than the aroma of soup simmering on the stove and this simple, wholesome, and easy soup recipe is bound to become your new favorite!
Why you’ll love this recipe:
- Quick and easy. With less than 10 simple ingredients, one pot for easy cleanup, and ready in 20 minutes, this soup is a quick and easy one to prepare even on the busiest weeknights.
- Always better from scratch. So much better and fresher-tasting than anything store-bought. Who says homemade soups have to be fussy?!
- Adaptable. This one is a great recipe to make your own, like adding cayenne pepper for heat, or a dollop of sour cream, . Keep reading for inspiration on ways to tweak the ingredients to suit your tastes.
Frequently Asked Questions
You don’t! In fact, I highly recommend you leave the skin on. It’s got plenty of nutrients in it, but it’s also delicate and thin enough that it’s untraceable on the tongue once it’s cooked.
It’s a simple combination of zucchini, potatoes, sautéed garlic, onions, and chicken broth. You can decide whether you want to add the sour cream (so good!) or leave it out.
Keep any leftovers in an airtight container in the fridge for up to 3 days.
In many instances, they can be used interchangeably. This is one of those times, so if yellow squash is what you have, go nuts!
What to serve with Zucchini Soup
Homemade or store-bought croutons are always a nice way to garnish a creamy soup. A crispy crunchy element is great as is a topping of Parmesan cheese!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
This soup contains dairy so you’ll want to refrigerate leftover soup within a couple of hours of serving it. Once it has completely cooled, cover it airtight and store it in the fridge for a few days.
Reheat smaller portions in the microwave, or for larger portions, in a pot on the stovetop over medium-low heat.
To keep it vegetarian, use vegetable broth instead. I have a great homemade roasted vegetable stock that would be great.
For a dairy-free or vegan zucchini soup, use avocado oil or olive oil instead of butter and swap the sour cream with coconut cream or full-fat coconut milk.
If you don’t want any cream at all, you don’t need it. The starch from the potatoes will thicken up the soup all on its own.
I do love the creamy richness the cream adds, but if sour cream isn’t your thing, you can substitute it with heavy cream or even plain Greek yogurt.
To bulk it up with some protein, toss in some white beans, or your favorite legume.
For more texture in your soup, you don’t need to use the immersion blender. A potato masher works well to leave some lumps behind.
Brighten it up with a squeeze of lemon juice if you think it needs it!
Transfer the soup to a freezer-safe container or freezer bag to keep frozen for up to 3 months. Keep in mind that sometimes when potatoes are thawed from frozen, they can have a funny texture.
It’s also best to freeze it before adding the sour cream if you can. That way, when you reheat it, you can blend in the sour cream to adjust the consistency.
The full list of ingredients and quantities is found in the printable recipe card below.
- Medium-sized zucchini. You’ll need about 4, unpeeled. Backyard-grown zucchini tends to be larger with thicker skin and larger seeds. Use your discretion as to which you are using and whether or not you want to peel them.
- Onion & garlic. The aromatics start layering flavor in the soup.
- Potato. Use any kind of potato you have on hand. Russet potatoes tend to be starchier and red potatoes, yellow potatoes or Yukon Gold potatoes are waxier so they’ll deliver a creamier finish. If you prefer, use a can of cannellini beans instead.
- Butter. Used to cook down the veggies giving them a delicious buttery flavor. Use salted or unsalted.
- Chicken stock. Use homemade chicken stock or store-bought chicken broth, it’s up to you.
- Sour cream. Gives the zucchini soup a rich and creamy consistency.
- Parmesan cheese. Freshly grated from a block is always recommended whenever possible. It not only tastes better and fresher but it doesn’t come with the anti-clump coating on it.
- Salt & pepper. To taste!
Styled Pin Header
- Soup pot or Dutch oven
- Vegetable peeler
- Sharp kitchen knife
- Immersion blender
- Box grater/cheese grater
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Wash the zucchini and cut it into chunks.
Peel the onion and potato.
Dice the potato (smaller than zucchini chunks) and onion. Mince the garlic.
- Make the soup
In a large pot or Dutch oven sauté the onion in heated oil over medium heat until soft and translucent.
Add the garlic and cook for another minute.
Add the zucchini, diced potato, and chicken stock.
Turn up the heat to bring the soup to a boil.
Once boiling, reduce it to low and allow it to simmer uncovered until potatoes and zucchini are tender.
- Blend the soup.
Use an immersion blender to purée until smooth.
You can also do this in batches using a traditional blender.
Stir in the sour cream and Parmesan cheese.
Season to taste with salt and pepper.
Ladle the soup into serving bowls. Enjoy!
More delicious soup recipes:
- New England Clam Chowder. Thick, hearty, and freezer-friendly. So, double the batch!
- Butternut Squash Apple Soup. Quick, easy, and the quintessential fall soup recipe. The combination of squash and apple is what sets this soup apart.
- Broccoli Cheddar Soup. Creamy, cheesy, and comforting. Serve it in a bread bowl for extra coziness.
- Wash the zucchini, cut into chunks.
- Peel and slice the onion, mince the garlic.
- Peel the potato, dice in to small chunks
Make the soup
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the garlic and cook another minute.
- Add the zucchini, potato and chicken stock, increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer 20 minutes, uncovered until zucchini and potato are tender
- Use an immersion blender to puree until smooth.
- Return the pureed soup to the pot, and stir through the sour cream and parmesan.
- Taste, and season with salt and pepper.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.