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Olivia

Cream of Zucchini Soup

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Cream of zucchini soup made smooth, light, and comforting. A classic Let’s Veg recipe perfect for simple homemade meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 138
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 medium zucchini sliced
  • 3 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • ½ cup cream or plant-based cream

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot

Cooking Instructions
 

  1. Heat olive oil or butter in a pot over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add zucchini and stir to coat.
  5. Pour in vegetable broth and bring to a gentle boil.
  6. Reduce heat, cover, and simmer for 20 minutes, until zucchini is very tender.
  7. Blend until smooth using an immersion blender or blender.
  8. Stir in cream and season with salt and pepper.
  9. Warm gently and serve.

Nutrition

Calories: 138kcalCarbohydrates: 8gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 517mgPotassium: 392mgFiber: 2gSugar: 6gVitamin A: 920IUVitamin C: 25mgCalcium: 41mgIron: 1mg

Notes

Add potato for extra body
Use dill or basil for a fresh finish
Keeps well refrigerated for up to 3 days

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