Creamy zucchini soup is a delightful combination of flavor, simplicity, and healthiness. With its velvety texture from the coconut cream and a burst of fresh zucchini taste, it’s a true culinary delight.

What makes it even better is how easy it is to prepare, making it an ideal choice for busy weeknight dinners. Plus, it’s loaded with nutritious goodness, and packed with vitamins and fiber, making it a fantastic option for those seeking a wholesome and delicious meal. Creamy zucchini soup is a winner on all fronts – taste, convenience, and nutrition!

Benefits of creamy zucchini soup

This nutritious soup is bursting with benefits, but just to name a few:

Nutrient-Rich: Zucchini is a low-calorie vegetable that’s rich in essential nutrients like vitamin C, vitamin A, potassium, and folate.
Versatile Flavor: Zucchini’s mild, slightly sweet flavor pairs well with various seasonings and herbs like cumin and turmeric. This makes it effortless to modify it to your liking.
Dairy-Free & Vegan: This soup is free of dairy and all other animal products. Just make sure to use vegetable broth.
Antioxidant Properties: Zucchini contains antioxidants like carotenoids and vitamin C, which may reduce the risk of chronic diseases.
Easy to Prepare: Creamy zucchini soup is quick and easy to make, making it a convenient option for busy individuals or families.

How to make creamy zucchini soup

Ingredients & Equipment

4 medium zucchini, sliced (the skin can be left on)
1 yellow onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
4 cups of vegetable or chicken broth
1 teaspoon of turmeric
1/2 teaspoon of ginger
1/2 teaspoon of cumin
salt and pepper to taste
1/2 cup to 1 cup of coconut milk (full fat, you can add more for desired thickness).
optional for topping: greek yogurt, sour cream. cilantro, or fresh dill

You will need:

Measuring cups and spoons
1 large pot or Dutch oven
Immersion blender or stand-up blender

Instructions

Heat the olive oil in a large pot over medium heat, add the chopped onions and garlic, and saute until translucent.

Heat the olive oil in a large pot over medium heat, add the chopped onions and garlic, and saute until translucent.

Next, add the sliced zucchini to the pot and saute for 5 minutes. Then add the turmeric, ginger, and cumin, and stir to combine.

Next, add the sliced zucchini to the pot and saute for 5 minutes. Then add the turmeric, ginger, and cumin, and stir to combine.

Lastly, pour the broth into the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for 15-20 minutes or until the zucchini is tender.

Lastly, pour the broth into the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for 15-20 minutes or until the zucchini is tender.

Once the zucchini is tender enough, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can use a stand-up blender just allow the soup to cool a bit before blending.
Lastly, stir in the coconut milk until the desired consistency has been reached, and season with salt and pepper to taste.
Garnish with desired toppings & enjoy!
Creamy zucchini soup can last in the refrigerator for 3-4 days in an airtight container.

Once the zucchini is tender enough, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can use a stand-up

Lastly, stir in the coconut milk until the desired consistency has been reached, and season with salt and pepper to taste.

Print Recipe

5 from 2 votes

Creamy Zucchini Soup

Indulge in a guilt-free delight! Try this creamy zucchini soup recipe – a healthy and easy way to savor the rich flavors of this green gem.

Prep Time10

Cook Time20

Course: Soup

Servings:

Calories: 200kcal

Equipment

Measuring cups and spoons
Large pot or dutch oven
Immersion blender or stand-up blender

Ingredients

4 medium zucchinis sliced, skin be kept on
1 yellow onion chopped
2 cloves garlic minced
1 tablespoon olive oil
4 cups vegetable or chicken broth
1 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cumin
salt and pepper to taste
1/2-1 cup full fat coconut milk can add more depending on preference

Instructions

Heat the olive oil in a large pot over medium heat and add the chopped onions and garlic. Saute until translucent.
Next, add the sliced zucchini to the pot and saute for 5 minutes. Then add the turmeric, ginger, and cumin, and stir to combine.
Pour the broth into the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for 15-20 minutes or until the zucchini is tender.
Once the zucchini is tender enough, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can use a stand-up blender.
Lastly, stir in the coconut milk until the desired consistency has been reached, and season with salt and pepper to taste.
Garnish with desired toppings & enjoy!
Creamy zucchini soup can last in the refrigerator for 3-4 days in an airtight container.