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This deliciously cream zucchini soup recipe uses in-season zucchini and doesn’t require any heavy cream! I can’t wait for you to try it!
Try a few other zucchini recipes like our Comforting Corn & Zucchini Chowder or our Roasted Ranch Zucchini Bites next!
Why You’ll Love the Zucchini Soup Recipe
Get ready to cozy up with a bowl of creamy, comforting goodness!
- Fast: Our Creamy Zucchini Soup recipe is a cinch to make, requiring just a few ingredients and minimal prep time. In just under 20 minutes, you’ll have a deliciously smooth soup that’s perfect for a quick lunch or dinner.
- Nutritious: Zucchini is a nutritional powerhouse, low in calories and rich in vitamins C and K, potassium, and fiber. Plus, it’s a great source of antioxidants and anti-inflammatory compounds.
- Bone Broth Power: And let’s not forget the bone broth – a rich source of protein, collagen, and minerals that’ll make your taste buds and body happy!
If you are looking for more deliciously creamy soup recipes, then try our Creamy Broccoli Soup, High protein cream of mushroom soup, or our Creamy Beef & White Bean Soup.
Zucchini Health Benefits
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times each week, in place of processed carbs, can also help us with our body composition & health goals.
Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Ingredients:
The healthy and clean ingredients that make this zucchini soup recipe nutritious and delicious are the following:
6 servings
- 2 Tbsps grass-fed butter, ghee, tallow, unrefined organic coconut oil, or avocado oil
- 1 large onion, finely diced
- 3 celery ribs
- 3 fresh garlic cloves, pressed
- 2 lbs fresh zucchini, diced
- sea salt and ground black pepper, to taste
- 3 cups chicken bone broth
- 1/2 cup freshly grated parmesan cheese
Instructions:
Heat the butter or oil in a stock pot or Dutch oven over medium heat and dice the zucchini.
Sauté the onion, celery, and garlic for 3-4 minutes.
Add in your diced zucchini and season with a pinch of sea salt and pepper.
Add in your broth and cook, stirring often, for 8-10 minutes or until zucchini has softened, then remove from heat and stir in the parmesan cheese.
Use a handheld immersion blender, and blend until smooth.
Serve while hot and enjoy!
💚Rachel
Rachel’s Tips for Best Results
- Make sure the zucchini is well softened in the bone broth before blending so you don’t get any chunks.
- If you don’t have an immersion blender, you can use a regular blender.
Serving Suggestions
This soup is delicious on its own or with our Nut & Seed Healthy Fat Bread toasted with a bit of ghee or our Protein Pumpkin Lentil Bread.
To add more protein to this meal, you could eat this soup along side Easy Honey Mustard Pork Tenderloin, Creamy Garlic Chicken + Mushrooms, or even my favorite, Roasted Salmon Bites.
Recipe FAQs
Do you peel zucchini for soup?
There is no need to peel the zucchini for this soup recipe. It blends up and you don’t even know it’s there.
How can you make this soup thicker or thinner?
You can make this zucchini soup thicker or thinner by adjusting the amount of bone broth you add. Add more for a thinner soup and less for a thicker soup.
Can I use frozen zucchini in this soup recipe?
You can absolutely use frozen zucchini in this recipe. The cooking time may be a tad bit longer.
Add even more zucchini to your diet when you try these Chocolate Zucchini Bars, Zucchini Pizza Casserole, or Creamy Zucchini Noodles Alfredo.
Quick + Creamy Zucchini Soup
Ingredients
- 2 Tbsps grass-fed butter, ghee, tallow, unrefined organic coconut oil, or avocado oil
- 1 large onion, finely diced
- 3 celery ribs
- 3 fresh garlic cloves, pressed
- 2 lbs fresh zucchini, diced
- sea salt and ground black pepper, to taste
- 3 cups chicken bone broth
- 1/2 cup freshly grated parmesan cheese
Instructions
- Heat the butter or oil in a stock pot or Dutch oven over medium heat.
- Saute the onion, celery, and garlic for 3-4 minutes.
- Add in your diced zucchini and season with a pinch of sea salt and pepper.
- Add in your broth and cook, stirring often, for 8-10 minutes or until zucchini has softened.
- Remove from heat and stir in the parmesan cheese.
- Use a handheld immersion blender, and blend until smooth.
- Serve while hot and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
