This Zucchini Soup Recipe is so hearty and comforting. Use up all of your garden zucchini to make this delicious soup that you can enjoy all year long. This soup freezes wonderfully so go ahead and make a double batch for enjoying all year long.
Why You’ll Love This Zucchini Soup Recipe
If you grow zucchini in your garden, you know when it’s zucchini season. Zucchini tends to overtake everything and before you know it you have more than you know what to do with.
That’s where this Zucchini Soup comes in. This soup recipe uses a TON of zucchini, like a lot. Zucchini is also a really budget friendly vegetable, so if you’re looking for a soup recipe to feed a crowd this is the one for you!
- Uses Up Your Garden Vegetables: Like we mentioned, this soup will use up a ton of zucchini. If you’re garden is overflowing, you can even make a double batch.
- Freezer Friendly: This soup recipe freezes perfectly so you can pull it out later for an easy meal.
- Adaptable: You can really add any vegetable that you like to this soup, throw in some cauliflower or broccoli, roasted eggplant and so much more.
How To Make
You’re going to need a lot of zucchini for this recipe. Two really large zucchini (like the torpedo size that you think are no good for anything) will get you the 12 cups. The zucchini cooks down a lot after it’s roasted so you need to start with a lot.
Peel the zucchini and chop into pieces about the size shown below. Seasoned with salt and pepper and toss with olive oil. Roast for 35 minutes until caramelized and softened.
While the zucchini is roasting, you can start the soup by adding a chopped onion, carrot, jalapeño and garlic cloves in a large stock pot with some olive oil. After 10 minutes, add in a bay leaf, a few seasonings and then add in the chicken broth with the roasted zucchini.
Simmer the soup for 20 minutes and then blend with an immersion blender until smooth.
Finish the soup with a touch of heavy cream and taste for seasonings. The cream is optional but it does add a rich flavor to this zucchini soup.
We like to add crusty, homemade croutons or serve with toasted, buttered bread for dipping.
Looking For More Soup Recipes?
- Pork Egg Roll Soup
- Beefy Tomato Soup
- Stove Top Split Pea Soup
- Creamy Potato Soup with Italian Sausage
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Zucchini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 Servings 1x
Print Recipe
Pin RecipeWe make this Zucchini Soup recipe all year long. Roasting the zucchini adds a deeper flavor to this soup, finished off with a touch of cream.
Ingredients
- 12 cups diced zucchini (2 extra large zucchini or about 6 small zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup plus 1 tablespoon of olive oil
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 of a medium jalapeño, seeded and diced
- 1/2 cup diced carrots
- 2 teaspoon chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1 bay leaf
- 4 cups chicken stock (can also use vegetables broth)
- 1 cup water
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 425 degrees.
- Spray two baking sheets with cooking spray and divide the diced zucchini between the pans.
- Drizzle half of the olive oil onto each baking sheet, half of the salt and half of the pepper. Toss the zucchini to coat.
- Roast for 35 minutes, turning once halfway between cooking. While the zucchini is roasting you can start the soup.
- Add the remaining tablespoon of olive oil and butter to a large pot over medium heat.
- Add the diced onion, garlic, jalapeño and carrot. Cook for 7-8 minutes until the vegetables have softened.
- Add the salt, pepper and cumin, and bay leaf, then pour in the chicken stock and stir.
- When done, add the roasted zucchini to the pot and simmer for 20 minutes.
- Remove the bay leaf, then blend the soup with a stick blender until smooth.
- Stir in the cream a taste for seasonings.
- Category: Soup
- Method: Stove Top
- Cuisine: American
This recipe is my go-to soup, it’s a little hard to follow and ingredients don’t mention garlic, but we normally keep it in the house. 10/10 would recommend :)
Let me take a look at that for you, it’s an older recipe of ours!