For a richer flavor, use whole milk or add a splash of heavy cream at the end. To make this soup vegan, substitute the milk with your favorite plant-based milk (such as almond or soy milk) and use olive oil instead of butter. This soup freezes well. Allow to cool completely before transferring to freezer-safe containers. Adjust the amount of salt and pepper to your preference. Fresh herbs like parsley or chives can add a vibrant touch.
Quick Creamy Zucchini Soup
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME35 mins
-
SERVING4 People
-
VIEWS51
Embrace the simplicity of garden-fresh flavors with this velvety zucchini soup. A comforting and subtly sweet creation, perfect for showcasing the abundance of summer's harvest. Its delicate creaminess makes it an elegant starter or a light, satisfying meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol33 mg
-
Fiber2 g
-
Protein6 g
-
Saturated Fat7 g
-
Sodium852 mg
-
Sugar8 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium pot, combine the shredded zucchini, water, salt, and basil. Bring to a boil over medium-high heat. (5 minutes)
02
StepReduce heat to medium-low, cover, and simmer until the zucchini is very tender. (15 minutes)
03
StepCarefully transfer the zucchini mixture to a blender, filling it no more than halfway. Secure the lid and pulse a few times to start, then blend until completely smooth. Repeat in batches until all the zucchini is pureed.
04
StepIn a separate bowl, whisk together the warm milk, flour, and remaining salt until smooth and free of lumps.
05
StepIn the same pot (or a skillet), melt the butter over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent. (5-7 minutes)
06
StepPour the pureed zucchini and the milk mixture into the pot with the sautéed onions. Bring to a gentle boil, stirring constantly to prevent scorching. (3-5 minutes)
07
StepReduce heat and simmer for another 2-3 minutes, or until the soup has thickened slightly. Season with freshly ground black pepper to taste.
08
StepServe hot, garnished with a swirl of cream or a sprinkle of fresh herbs, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Grant Collins
Jun 28, 2025This soup is so easy to make and tastes amazing! My kids even loved it.
Janet Howe
Jun 26, 2025I doubled the recipe and froze half for later. It reheated perfectly.
Joanne Dach
Apr 11, 2025This is my new go-to recipe for zucchini! Thanks for sharing.
Matt Schroeder
Jan 22, 2025I didn't have any fresh basil, so I used dried. It was still very good, but I'll definitely try it with fresh basil next time.
Geovanni Schoen
Jan 7, 2025I used an immersion blender instead of transferring it to a regular blender. It worked great and saved me some cleanup time.
Gisselle Hettinger
Nov 16, 2024I added a pinch of red pepper flakes for a little kick. It was delicious!
Palma Ondricka
Nov 13, 2024The nutmeg suggestion was spot on! It really elevated the flavor of the soup.