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Zucchini Soup

This easy creamy zucchini soup recipe is a great way to use zucchini and fresh herbs from the garden. It's thick, flavorful, and satisfying!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 serving
Calories: 311 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • ½ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon ground black pepper
  • 3 to 4 cups reduced-sodium vegetable broth or chicken broth
  • 2 pounds zucchini ends trimmed, halved lengthwise, cut ½-inch thick; about 4 small/medium
  • 1 15-ounce can white beans, such as cannellini or great Northern, rinsed and drained
  • 2 cups baby spinach about 2 ounces
  • ½ cup mixed chopped tender herbs such as dill, basil, parsley, mint, and chives, plus extra for serving
  • ¼ cup grated Parmesan or nutritional yeast
  • 1 tablespoon fresh lemon juice plus additional to taste
  • ½ cup full fat plain Greek yogurt or sour cream plus additional for serving

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large pot, melt the butter with the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes—reduce the heat as needed so the onion doesn’t brown. Stir in the garlic, salt, and pepper and let cook 30 seconds.
  2. Add the zucchini and 3 cups of the broth. Bring to a boil, then reduce the heat to a simmer. Let simmer until the zucchini is tender, about 20 minutes. Stir in the spinach and let wilt.
  3. Add the beans and tender herbs. With an immersion blender, puree the soup until smooth (you can also carefully transfer it to a blender and puree in batches. Be careful not to overfill the blender, leave the pour hole open, and lay a towel over the top to guard from hot splatters).
  4. Stir in the Parmesan and lemon juice. If the soup is thicker than you would like, add the remaining broth until you reach your desired consistency.
  5. Place the Greek yogurt in a bowl and add a few spoonfuls of the soup to it; stir to combine, then return the mixture to the pot and stir until smooth (this keeps the Greek yogurt from curdling). Adjust the seasoning as desired—depending upon your broth, you may want a pinch or two of additional salt. Serve hot, with a dollop of additional yogurt and sprinkle of herbs.

Notes

  • TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
  • TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
  • TO REHEAT: Warm up leftover zucchini soup in a saucepan set over medium heat or in the microwave until it’s warmed through.
  • TO FREEZE: Transfer the soup to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Nutrition Information

Serving 1(of 4) Calories 311kcal (16%) Carbohydrates 37g (12%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 22mg (7%) Potassium 1.288mg (0%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 2.723IU (0%) Vitamin C 58mg (64%) Calcium 233mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 4serving

Amount Per Serving

Calories 311

% Daily Value*

Serving 1(of 4)
Calories 311kcal 16%
Carbohydrates 37g 12%
Protein 17g 34%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 22mg 7%
Potassium 1.288mg 0%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 2.723IU 0%
Vitamin C 58mg 64%
Calcium 233mg 23%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.