Creamy Zucchini Soup

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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.


  • 1 1/2 lbs zucchini
  • 2 Tablespoons olive oil, divided
  • 5 garlic cloves, minced
  • salt, ground black pepper
  • 1 onion, chopped
  • 3 medium baking potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1/41/2 cup heavy cream


  1. Preheat the oven to 450 degrees Fahrenheit. Slice the zucchini into 1/2 inch pieces. Toss together with 3 garlic cloves, 1 1/2 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.
  2. Meanwhile, in a medium pot, heat the remaining 1/2 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.
  3. 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.
  4. 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.
  5. Ladle the soup into a blender and puree it until smooth in 1-2 batches.
  6. Return the soup to the pot and add the cream. 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.