If you love fresh summer flavors and crave something soul-soothing, this Creamy Zucchini Soup is calling your name. Brimming with tender squash, herbs, a touch of cream, and melty cheddar, this Southern-inspired soup is thick, cheesy, and presents zucchini in its absolute best form. It’s a simple recipe that lets seasonal produce shine, yet feels like pure comfort food in every spoonful. Whether you’re searching for a quick lunch, a cozy dinner, or a sturdy starter for a summertime spread, this Creamy Zucchini Soup is the bowl you’ll come back to again and again.

Creamy Zucchini Soup Recipe - Recipe Image

Ingredients You’ll Need

This wholesome soup comes together with just a handful of simple, every day ingredients. Each one plays its special part, whether it’s boosting flavor, adding richness, or giving the soup its beautiful green color and creamy body.

Butter: Sets a delicious, rich base for sautéing the onions and herbs.
Yellow onion: Adds a subtle sweetness and depth of flavor once softened.
Garlic cloves: Bring warmth and a little bite to the aromatic foundation.
Dried rosemary, thyme, oregano: Infuse the soup with herbal notes that compliment zucchini beautifully.
Celery salt: Adds savory depth and brings out the soup’s veggies.
Salt & pepper: Essential for seasoning and brightening all the flavors.
Cayenne pepper (optional): For a whisper of heat and complexity, if desired.
Fresh chopped zucchini: The undisputed star, lending fresh flavor and that gorgeous green hue.
Chicken broth: Provides savory backbone and gently binds all the flavors together.
Soy sauce: Deepens flavor and adds a secret umami kick.
Russet potatoes: Give the Creamy Zucchini Soup its body and extra creaminess without heavy thickeners.
Heavy cream: Swirled in last for luxurious texture and extra richness.
Shredded cheddar cheese: Melts into the soup, making it irresistibly creamy and cheesy.

How to Make Creamy Zucchini Soup

Step 1: Sauté the Aromatics

Begin by heating your Dutch oven or heavy-bottomed soup pot over medium and melt the butter until it just starts to sizzle. Add the diced onion and sauté for about five minutes, letting it soften and become fragrant. When the onion turns translucent and mellow, stir in the minced garlic and cook for only a minute longer—just long enough for it to lose its raw punch without burning.

Step 2: Add the Herbs and Zucchini

Now you’ll stir in all your dried herbs—rosemary, thyme, oregano, celery salt—plus salt, pepper, and a dash of cayenne if you enjoy a touch of heat. Tip your fresh chopped zucchini into the pot, give it a good stir so everything mingles, and let it sauté for about five minutes. This steps infuses the zucchini with herbaceous flavor before simmering.

Step 3: Pour in Broth, Potatoes, and Soy Sauce

It’s time to build the soup’s body! Add your peeled and diced potatoes, chicken broth, and soy sauce to the pot, mixing well to fully combine. Turn the heat up to bring everything to a gentle boil, then immediately lower the heat to medium so the soup simmers gently. Partially cover, and let the soup bubble for 15-20 minutes, or until the potatoes and zucchini are both fork-tender and ready to blend.

Step 4: Blend Smooth and Add Creaminess

Take the pot off the heat and grab your immersion blender. Blend right in the pot until the soup is silky smooth (or to your preferred texture—leave it a little chunky for rustic charm!). Stir in the heavy cream and shredded cheddar. Keep stirring until the cheese melts into the soup and everything looks impossibly creamy and inviting.

Step 5: Serve and Savor

Ladle your Creamy Zucchini Soup into bowls, and serve it up while perfectly warm. This is the moment every ingredient works together: creamy, cheesy, herb-laced, and elegant. Each spoonful is comforting yet fresh—the best way to celebrate summer squash.

How to Serve Creamy Zucchini Soup

Garnishes

Give each bowl a final flourish to really make the flavors pop. A few shreds of extra cheddar, a swirl of cream, or a handful of chopped fresh herbs like chives or dill all work beautifully. For texture, a sprinkle of toasted pepitas or homemade croutons brings delightful crunch.

Side Dishes

This soup plays well with buttery garlic bread, a slice of rustic sourdough, or a crisp, lemony salad. If you want to keep the meal light, serve it with simple roasted vegetables; if you want something heartier, a grilled cheese makes an irresistible companion.

Creative Ways to Present

Serve Creamy Zucchini Soup in small mugs as a starter for a summery dinner party, or ladle into shallow bowls and dot with herb oil for an eye-catching look. Hollowed-out mini bread bowls are always a fun (and delicious) twist, or serve in clear glass bowls to showcase its beautiful color.

Make Ahead and Storage

Storing Leftovers

Store leftover Creamy Zucchini Soup in an airtight container in the fridge for up to 3-4 days. The flavors only deepen as it sits, making tomorrow’s lunch a real treat. Make sure it cools to room temperature before sealing and popping it in the fridge.

Freezing

Cream-based soups freeze quite well if you’re mindful: let the soup cool, pour it into freezer-safe containers (leaving a little headspace for expansion), and freeze for up to three months. For the best texture, thaw overnight in the refrigerator rather than room temp.

Reheating

Warm leftover Creamy Zucchini Soup gently over medium-low heat in a pot, stirring regularly. If it seems thick, add a splash of broth or milk to loosen things up. Avoid high heat, which can split the dairy or make the cheese oily.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works wonderfully in Creamy Zucchini Soup, either on its own or mixed with green zucchini. The flavor stays fresh and mellow, and you’ll get a sunny color twist, too.

Do I have to peel the zucchini before using it?

Nope, peeling is totally optional. The skin softens and blends right in, delivering nutrients and that vibrant green color to the soup. Just give your squash a good wash and chop it up.

Is there a vegetarian version?

You can make Creamy Zucchini Soup vegetarian by swapping vegetable broth for chicken broth. The soup will have all the same comforting creaminess and fresh flavor.

Can I make it dairy-free?

To enjoy this soup dairy-free, use olive oil instead of butter, swap in your favorite plant milk or cream for the heavy cream, and use a good plant-based cheddar. The soup will still be rich and full of flavor!

What can I use instead of an immersion blender?

If you don’t have an immersion blender, carefully transfer the cooked soup—once slightly cooled—to a regular blender in batches. Just be sure to vent the lid and cover with a towel to avoid any hot soup splashes.

Final Thoughts

If you’re seeking a soup that truly tastes like summer in a bowl, Creamy Zucchini Soup is the answer. It’s luscious, nourishing, and simple enough for any day of the week. Try it for lunch, dinner, or whenever you crave something fresh and comforting. I can’t wait for you to taste just how vibrant and cozy zucchini can be!

Creamy Zucchini Soup Recipe