zucchini soup in a bowl with croutons

Zucchini Soup Recipe

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x

We 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.



  • 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


  1. Preheat the oven to 425 degrees.
  2. Spray two baking sheets with cooking spray and divide the diced zucchini between the pans.
  3. Drizzle half of the olive oil onto each baking sheet, half of the salt and half of the pepper. Toss the zucchini to coat.
  4. Roast for 35 minutes, turning once halfway between cooking. While the zucchini is roasting you can start the soup.
  5. Add the remaining tablespoon of olive oil and butter to a large pot over medium heat.
  6. Add the diced onion, garlic, jalapeño and carrot. Cook for 7-8 minutes until the vegetables have softened.
  7. Add the salt, pepper and cumin, and bay leaf, then pour in the chicken stock and stir.
  8. When done, add the roasted zucchini to the pot and simmer for 20 minutes.
  9. Remove the bay leaf, then blend the soup with a stick blender until smooth.
  10. Stir in the cream a taste for seasonings.
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American