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Creamy Zucchini Soup

Creamy zucchini soup that blends tender zucchini into a smooth, silky pale-green texture with a swirl of cream. Finish with a drizzle of olive oil and fresh basil for a restaurant-style summer zucchini soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 large onion, diced
Garlic
  • 4 cloves garlic, minced
Zucchini
  • 2 lb zucchini (about 5–6 medium), roughly chopped
Broth
  • 4 cup chicken or vegetable broth
Heavy cream
  • 0.5 cup heavy cream
Parmesan cheese
  • 0.25 cup parmesan cheese, grated
Thyme
  • 1 tsp dried thyme
Seasoning
  • 1 salt to taste
  • 1 white pepper to taste
Serving
  • 1 olive oil, for serving
  • 1 fresh basil garnish
  • 1 crusty bread for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Cook the base
  1. Melt butter with olive oil in a large pot over medium heat, then sauté onion 4–5 minutes until softened and turning translucent.
  2. Add garlic and dried thyme, and cook 30 seconds until fragrant.
  3. Add chopped zucchini and broth, bring to a boil, then reduce heat and simmer 15 minutes until the zucchini is very tender.
Blend and finish
  1. Blend until completely smooth using an immersion blender (or transfer in batches to a blender), stopping once the soup looks velvety and pale green.
  2. Stir in heavy cream and parmesan, then heat gently on low until warmed through and silky, without boiling.
  3. Season with salt and white pepper to taste, adjusting until the flavor is balanced.
Serve
  1. Ladle into bowls, drizzle with olive oil, and garnish with fresh basil, serving alongside crusty bread.

Notes

For extra-silky blended zucchini soup, blend while the soup is hot and avoid boiling after adding cream. Store covered in the refrigerator for up to 4 days; reheat gently and add a splash of broth if it thickens. Freezing is not recommended because dairy can separate after thawing. Vegetarian swap: use vegetable broth and ensure the parmesan is vegetarian-friendly.