This Creamy Zucchini Soup is so light, creamy, and tastes like spring. Made with roasted zucchini, it's blended up to make the most delightful first course.

Creamy Zucchini Soup is just the thing to make when zucchini is in season. With a few very simple ingredients that you probably already have on hand, you'll have this ready in less than 30 minutes. I love roasting zucchini for extra caramelized flavor. While the zucchini is in the oven, you can cook the rest of the soup and it'll be ready for the blender as soon as the zucchini is tender and golden.

Instead of making a roux (using butter, flour and milk), I prefer thickening cream soups using potatoes. That's my secret ingredient to the best texture for cream soups. Not only is it healthier, but I think it tastes better too and gives the soup a lovely velvety texture. Finished with a splash of cream, it's very satisfying. Just like my Creamy Potato, Celery and Leek Soup, it's one of the best first courses.

Ingredients:

zucchini
- if you use small or medium zucchini, cut them up just the way they are. If you use large zucchini, scoop out all the seeds with a spoon first before cutting the zucchini to roast.
olive oil
garlic
onion
salt, ground black pepper
potatoes
- Russet/baking potatoes are best in this recipe, but gold/yellow potatoes can be used as well.
chicken broth or vegetable broth
heavy cream

How to Make Creamy Zucchini Soup

Roast the zucchini. Preheat the oven to 450 degrees Fahrenheit. Slice the zucchini into ½ inch pieces. Toss together with 3 garlic cloves, 1 ½ Tablespoons olive oil and salt and ground black pepper to taste right on a large rimmed baking sheet. Roast in the preheated oven for about 15 minutes, until the zucchini is tender and slightly golden.
- If your zucchini harvest gets out of control, you can even use 2 lbs in here. It will only taste better.
Meanwhile, saute the onion and garlic. In a medium pot, heat the remaining ½ Tablespoon olive oil and then add the onion and remaining 2 cloves of minced garlic. Season with salt and ground black pepper. Cook on medium heat for 3-5 minutes, until the onions are tender.
Pour in the broth and then add the potatoes. Bring the soup to a boil and then reduce to a simmer. Cook for about 15 minutes, until the potatoes are cooked through.
Add the roasted zucchini to the soup. There should be only enough liquid to barely cover all the vegetables. If the soup is too thick, you can always add a splash of water or broth to thin it out, but keep in mind that the zucchini is a watery vegetable and the soup will be pretty thin once you puree it in the blender.
Puree the soup. Ladle the soup into a blender and puree it until smooth in 1-2 batches.
Return the soup to the pot and add the cream.
- You can completely omit the heavy cream, if you prefer. The soup will still be very creamy and yummy.
Serve warm.

You can garnish the soup with Croutons, parmesan cheese, goat cheese, fresh herbs or even roast extra zucchini and use it as a garnish.

Easy creamy zucchini soup, garnished with swirls of cream.

This soup reheats really well, so I like to make extra so we can enjoy some the next day too.

More Creamy Delicious Soups