Cream Of Zucchini Soup

Cream of Zucchini Soup

This creamy zucchini soup is one of the first recipes I ever posted on this blog, back when I hardly knew how to use a camera. It’s a favorite in my house and so EASY to make. It takes less than 30 minutes from start to finish, and one large bowl is only 60 calories! For more healthy creamy soup recipes, try my Cream of Asparagus Soup, Creamy Cauliflower Soup, and Cream of Broccoli Soup. And see more zucchini recipes here! My brother recently gave me a bunch of giant zucchinis, so I’ve been making all kinds of zucchini recipes. This cream of zucchini soup is an excellent way to use oversized zucchinis. I like to top mine with a drizzle of olive oil and freshly grated cheese, but that’s completely optional. You can add fresh herbs, yellow squash, or whatever you wish. Enjoy!

How to Make Zucchini Soup

Does zucchini freeze well in soup?

Yes, you can freeze zucchini soup just like any other soup. Store it in small containers or zip-locked bags and freeze for three to four months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it in the microwave or on the stove until warm. In the fall, when you’re missing summer, this creamy zucchini soup will be the perfect treat.

What to Serve with Cream of Zucchini Soup

Serve this healthy zucchini soup with some crusty bread to make it a meal or as a starter with any dinner. It would pair nicely with pesto shrimp skewers, breaded pork chops, lasagna roll-ups, or cavatelli with corn.

Variations:

Cream: Swap sour cream for Greek yogurt or cream cheese. Zucchini: Sub yellow squash for zucchini. Vegetarian: Make vegetarian zucchini soup by subbing vegetable broth for chicken broth and double check that your sour cream doesn’t have gelatin. Vegan: Use vegetable broth and soy yogurt for a vegan and dairy-free version. Onions: Substitute red onion or shallots. Herbs: Add fresh basil or thyme.