Zucchini Soup

This zucchini soup is a refreshing addition to your summertime table. It’s light, fresh, perfectly creamy (with no dairy), and a delicious way to enjoy the best of zucchini season!

Zucchini soup in two white bowls on a table next to spoons.

When it’s zucchini season, it’s pretty much a requirement to make zucchini soup. Zucchini is of course the star ingredient here, but the punch of onion, garlic, lemon, and herbs are what really makes this soup so good. And when you add cashews into the mix – ooooh boy does it become deliciously creamy.

I’ve made my fair share of blended veggie soups (hello Vitamix soups), but this zucchini soup is a personal favorite. So if you’ve got a bounty of zucchini happening in your fridge, this beautifully pureed soup should be next on your list of zucchini recipes to whip up.

Ingredients for zucchini soup on a table

What’s In This Zucchini Soup?

Just like any other blended veggie soup, you want to enhance the flavor of your star ingredient. In this case, here’s what you’ll need to add big flavors to an otherwise simple zucchini soup!

  • Zucchini: Just 4 medium zucchinis are needed. But make sure they weight about 1 1/2 to 2 pounds in total.
  • Onion & Garlic: Nothing beats this aromatic duo to add tons of flavor.
  • Cashews: Cashews are great for their creamy texture, which makes them perfect for blending into soups!
  • Broth: You can use either vegetable broth or chicken broth, it’s up to you!
  • Lemon: There’s nothing like fresh squeezed lemon juice to brighten up a soup.
  • Fresh Herbs: My favorite combo is parsley and dill, but you can really use any herbs you like!
  • Salt & Pepper: For that perfectly seasoned flavor.

Find the printable recipe with measurements below.

How To Make Zucchini Soup

Grab your upright blender or immersion blender, and watch how easy this soup comes together!

  • Cook the aromatics. In a large saucepan, saute the onion and garlic, until the onions are soft and translucent.
  • Add the zucchini, broth, cashews, salt, and pepper. Bring everything to a boil, then turn the heat to low. Cover and simmer for 15 to 20 minutes, until the zucchini is tender.
  • Blend it up! Add the chopped herbs and lemon juice, then use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, you can use a high-powered blender (see how to below).
  • Ladle and serve. Garnish with chopped herbs, and a drizzle of olive oil for the final touch.

How To Store Leftover Soup

This soup freezes beautifully! So you can make an extra large batch is you’ve got an abundance of fresh zucchini.

  • Store it: For up to 5 days in an airtight container in the fridge.
  • Freeze it: You can pour the soup into a freezer safe container, like my favorite Weck Jars or use these amazing silicone Souper Cubes – just pop them out into a bowl and reheat! Either way, the soup will keep for up to 3 months in the freezer.
Bowls of zucchini soup next to dill.

More Delicious Zucchini Recipes

Zucchini is one of my all-time favorite vegetables. I love to bake it, saute it, spiralize into zucchini noodles – you name it. So if you need a few more ideas, these recipe favorites won’t disappoint.

If you make this zucchini soup, let me know how it turned out! I’d love to hear what you think in the comments below.

A white bowl of zucchini soup with a spoon

Zucchini Soup

5 from 16 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4 servings
Author: Lisa Bryan
Perfectly creamy, light, and flavorful, this zucchini soup is a must for zucchini season and your summer weeknight dinner list!

Ingredients

  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 medium zucchini (1 ½ to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
  • 3 cups vegetable or chicken broth, or more as desired for a thinner texture
  • ¼ cup raw cashews
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish

Instructions 

  • Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.
    Sauteeing onions in a pot for zucchini soup
  • Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.
  • Add the chopped herbs and lemon juice to the soup. Then use an immersion blender (stick blender) to blend the soup until smooth, or transfer the soup in batches to a high-powered blender, and blend for just 15-30 seconds, until smooth.
  • Ladle portions of the zucchini soup into bowls and garnish with a drizzle of olive oil and fresh herbs.
    A bowl of zucchini soup next to a napkin

Lisa’s Tips

  • This is my favorite immersion blender – it’s so darn powerful!
  • I find that a high-powered blender tends to make this soup a bit smoother in texture, rather than an immersion blender. Both work great, it’s really just up to you and your preference on texture.

Nutrition

Calories: 167kcal, Carbohydrates: 13g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Sodium: 1461mg, Potassium: 820mg, Fiber: 3g, Sugar: 7g, Vitamin A: 567IU, Vitamin C: 60mg, Calcium: 62mg, Iron: 2mg
Course: Soup
Cuisine: American
Keyword: Zucchini Recipe, Zucchini Soup
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46 comments on “Zucchini Soup”

  1. A delicious and tasty recipe as always. I just replaced the lemon for ginger to get the acidic taste and it was perfect. 
    Thank you Lisa fir this great recipe!  Can’t wait for your book ! 5 stars

  2. Delicious delicious delicious! 
    I can’t stop making this recipe I just switch vegetables and all of them are just as tasty as this! I love your website you have the best healthy  recipes thank you for sharing 💚 With all these yummy recipes it makes it so easy to stay healthy! 5 stars

  3. Just tried this soup today & it is super delicious. I am vegetarian but my boyfriend is not, so I added diced potatoes & turkey sausage to his. He loved it. I think it would also be good with added veggies like potatoes, carrots & celery for a hardier winter version. This will be a regular in my house.5 stars

  4. Made this tonight (pics on my insta) and it was sooo good! Because I cant have Lemon due to histamineintolerance I used thai basil to get a bit of citrus flavor and it turned out really well. Thank you Lisa, amazing recipe! 5 stars

  5. Made this yesterday and can’t wait to have the leftovers today! Surprisingly very delicious and delicate summer flavour :)5 stars

  6. I made this zucchini soup today and it is absolutely delicious! I love garlic so I too added extra. Will definitely be making this again!5 stars

  7. WOW I made this last night because I found myself with an abundance of zucchini… This is the simplest soup recipe but PACKED with flavor. I’ll admit I doubled the garlic but it’s so good!! I used Kettle & Fire’s chicken and mushroom broth and parsley for my fresh herbs. Will definitely make again.5 stars

    • Happy to hear you really enjoyed this zucchini soup! It really is such a great way to make use of zucchini :)

  8. Dear Lisa, thank you for the recipe, I’ ve made it with basil and with parsley, too. My family and my guests liked it very much, my adolescent boy wanted more and more…
    😀
    Victoria from Hungary5 stars

  9. Simple ingredients, quick prep/cooking time.  Absolutely delicious.  Who could ask for more!  

    Lisa, I really appreciate the dedication you have to clean, healthy eating and all of the hours you put into getting the information out there.  I follow you on Instagram and YouTube as well.  I have food issues due to Hashimoto’s, this information is priceless.   I don’t mean to sound sappy, but you are helping me feel  better because of your recipes.  Thank you for the work you do.5 stars

    • That makes me incredibly happy to hear that you’re feeling much better and healthier Susan! That is the goal for Downshiftology and this amazing community. So let’s keep on cooking up easy, delicious, and all around healthy meals together :)

  10. A soup that tastes just like summer! I made it according to the recipe using fresh parsley. This recipes is a keeper. Love it! Thank you, Lisa!5 stars

  11. Really excited to try it! Picked up some lovely zucchini from the farmer’s market :)

    (How does this freeze, btw?)

  12. So easy to make and yummy!5 stars

  13. Very fresh and light tasting. Makes a great basic soup. Love the simplicity of it and that is uses the surplus zucchini I have on hand. Was going to make the zucchini fritters ( which are very delicious even without cheese) on your site for the third time but saw this new recipe and decided to branch out tonight! Will have to make this more often as autumn arrives. I substituted almond flour/meal for the cashews since we have allergy issues and it worked very well.5 stars

  14. A big surprise use for my bumper crop of zucchini. I added 2 Tbsp butter for richness and substituted finely chopped raw almonds since I didn’t have cashews. I used Mrs. Dash for herbs ingredients. Outstanding and light. 5 stars

  15. We have a family member with a severe nut allergy.  Any recommendations on what I could use to substitute here?  

    • Hi Ann – we are using cashews here to help thicken it as a dairy-free option. But if you can eat dairy, then you can simply use a cream :)

  16. What is considered a serving size? I measure my food for weight loss purposes so accuracy is important to me. Thank you.

  17. I made this yesterday. Taste is wonderful, but the soup is a little thin. Is there anything I can add to thicken it up a bit?

    • The cashews are used to help thicken it up, so you could add a bit more blended cashews if you’d like. Or if you can eat dairy- you can also use a cream as well.

  18. This soup was so good! Everyone loved it! Thank you for the great recipe!5 stars

  19. This was so good and creamy! My zucchini is going nuts in the garden, so this recipe came at a great time!5 stars

  20. I know I can always trust Lisa’s recipes, and this was no exception. This is a delicious, creamy soup! Hard to believe it’s so healthy. I used the white and light green parts of one large leek instead of the onion.5 stars

  21. These sound awesome. Keep up your great work.

    • I could not imagine someone who loves zucchini as much as I do. So excited and I’m going to make this soup this weekend!   Your video mentioned soaking the cashews. Can you tell me a little more about that step? 

  22. I absolutely love zucchini cant wait to make this recipe!

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