Let me tell you, when summer hits, my garden goes a little bonkers with zucchini. They seem to multiply overnight! For a while, I was running out of ideas.

Then, one chilly evening, I wanted something cozy and fast. I threw a few things in a pot, and oh my goodness, the result was this amazing soup.

This creamy zucchini soup is my go-to recipe for using up all that garden goodness. It’s so simple, so warm, and it tastes like a hug in a bowl. You are going to LOVE it.

Why You’ll Love This Zucchini Soup

It’s incredibly easy to make in just one pot.
The texture is so velvety smooth, without tons of heavy cream.
This soup is packed with healthy veggies and hidden plant protein.
You can have it ready and on the table in 30 minutes!
It is a perfect light lunch or a cozy dinner starter.

Ingredients You’ll Need

Here are the simple, fresh goodies you’ll need to make this soup. Don’t worry, you can find the exact amounts in the recipe card below!

Olive oil: I use this for sautéing the onion and garlic to perfection.
Zucchinis: These are the stars of the show, making the soup AMAZINGLY fresh.
Yellow onion: This adds a wonderful, sweet, and savory base flavor to our soup.
Cloves garlic: I believe a little garlic makes everything better, and this is no exception.
Vegetable broth: This creates the flavorful liquid base for our super yummy soup recipe.
Kosher salt and black pepper: These two are essential for bringing all the delicious flavors to life.
Dried thyme: This adds a lovely, earthy, and slightly woodsy note to your soup.
Cannellini beans: This is my secret weapon! They make the soup creamy without cream.
Lemon juice: A little splash at the end brightens up ALL the flavors.
Heavy cream: This is optional but adds an extra touch of richness. You can also use sour cream, plain Greek yogurt, or coconut milk instead.
Garnish (optional): I love to top my soup with fresh dill, croutons, or cheese!

Equipment You’ll Need

Dutch oven or large pot: I adore my Dutch oven because its heavy bottom cooks everything so evenly without any hot spots. You just need a good, sturdy pot to build all those yummy flavors in.
Immersion blender: This hand blender is a real lifesaver! You can blend the soup right in the pot without having to transfer hot liquid to a blender. It’s so much easier and way less messy.

How to Make Creamy Zucchini Soup

This soup comes together in a snap. We’ll just sauté, simmer, and blend our way to a perfectly creamy and delicious meal.

Step 1 – Sauté the veggies. First, heat 1 tablespoon olive oil in your Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until it’s soft and sweet. Then, toss in the minced garlic and cook for one more minute until you can smell that aroma.

Step 2 – Add zucchini and broth. Now, add the 4 cups chopped zucchini, 4 cups vegetable broth, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Give it all a good stir to mix everything together. This is where the magic starts to happen!

Step 3 – Simmer the soup. Bring the soup to a boil, then lower the heat and let it simmer for about 15-20 minutes. You’ll know it’s ready when the zucchini is super tender and you can easily poke it with a fork.

Step 4 – Blend it all up. Now for the fun part! Add the rinsed cannellini beans to the pot. Use your immersion blender to blend everything right in the pot until it’s completely smooth and velvety. Be careful, as the soup will be hot!

Step 5 – Finish and serve. Turn off the heat. Stir in 1 tablespoon fresh lemon juice and, if you’re using it, ¼ cup of heavy cream. Taste your soup and add more salt or pepper if you think it needs it. Serve it up hot with your favorite toppings and ENJOY!!!

Tips for the Best Zucchini Soup

Here are a few of my favorite little tricks to make your zucchini soup absolutely perfect every time.

Don’t peel the zucchini! The green skin adds beautiful color and extra nutrients to your soup.
Using a good-quality, flavorful vegetable broth really makes a HUGE difference in the final taste.
For the creamiest texture, make sure you blend the soup really, really well until it’s silky.
Always taste your soup before you serve it and adjust the salt and pepper as needed.
A little squeeze of fresh lemon juice at the end truly wakens up all the flavors.

Variations and Substitutions

Want to mix things up? This recipe is super flexible! Here are some fun ideas to try.

Make it spicy! Add a pinch of red pepper flakes with the garlic.
Try different herbs. Fresh basil or parsley would taste absolutely wonderful in this soup.
No cannellini beans? Great Northern beans or even chickpeas will work in a pinch.
Make it vegan. Simply skip the heavy cream or use full-fat coconut milk instead.
Add more veggies! Toss in some spinach or kale at the end for extra greens.

Make-Ahead and Storage Tips

Let the soup cool down completely before you pop it into the fridge.
Store your leftover soup in an airtight container for up to 4 days.
Yes, you can freeze this soup! It freezes beautifully for up to 3 months.
I like to freeze it in individual portions for a quick and easy lunch.
Reheat it gently on the stove, adding a splash of broth if needed.

FAQs

Can I make this soup vegan?

Absolutely! Just be sure to use vegetable broth and skip the optional heavy cream. You can use full fat coconut milk or just leave it out entirely. It’s delicious both ways!

Do I have to use an immersion blender?

Nope! If you don’t have one, you can carefully transfer the soup in batches to a regular blender. Just be sure to let it cool slightly first to be safe.

Why do you add beans to the soup?

The cannellini beans are my secret trick! They blend up to create an amazingly creamy texture without needing to add a lot of dairy. Plus, they add a great boost of protein!

Can I use yellow squash instead of zucchini?

Yes, you sure can! Yellow squash works just as well and has a very similar flavor and texture. Feel free to use one or the other, or even a mix of both.

What should I serve with this soup?

This soup is wonderful with a piece of crusty bread for dipping, a fresh green salad, or a yummy grilled cheese sandwich. Talk about the perfect comfort meal!