Smooth, rich, and full of cozy flavor, this Creamy Zucchini Soup is a must for cool-weather meals or easy weeknight dinners. It’s light enough to enjoy year-round but satisfying enough to keep you coming back for seconds.
Table of Contents
What is Creamy Zucchini Soup?
Creamy zucchini soup is a simple, wholesome dish that transforms humble ingredients into something unexpectedly elegant. Fresh zucchini blends beautifully with potatoes, onion, and garlic to create a velvety texture and mild flavor that’s both comforting and nourishing. It’s the kind of recipe that feels special without any fuss—perfect for busy evenings or as a light starter before a bigger meal.
What makes this version stand out is the use of coconut milk instead of cream, giving it a luscious consistency and subtle hint of sweetness. Paired with herbs like oregano and a good broth, the soup becomes perfectly balanced—savory, aromatic, and satisfying. It’s naturally vegan, easy to make, and a wonderful way to use up extra zucchini when the season’s harvest overflows.
Ingredients You Need
- Zucchini – Medium-sized zucchini work best here, giving the soup a smooth texture without becoming watery. Fresh zucchini adds mild flavor and helps create that vibrant green hue we absolutely love.
- Potatoes – Gold potatoes are our favorite choice because they have a naturally buttery texture that thickens the soup without needing heavy cream. They make the soup more filling and silky-smooth.
- Aromatics – Onion and garlic form the savory foundation of this recipe, building layers of flavor as they sauté. Chopping them yourself makes a big difference in freshness and aroma.
- Seasonings – A mix of oregano, salt, and pepper adds just the right amount of seasoning without overpowering the delicate zucchini flavor. This combination brings a hint of warmth and depth.
- Broth – Vegetable broth keeps the recipe vegan-friendly, but chicken broth works beautifully too. Choose a low-sodium option so you can control the seasoning as the soup cooks.
- Coconut Milk – Full-fat canned coconut milk is key to achieving the ultra-creamy finish. Avoid the lighter, drinkable coconut milks—they won’t give you that same rich texture.
How to Make Creamy Zucchini Soup
- Prepare the Vegetables. Slice the zucchini, dice the onions, and peel and cube the potatoes. Keep the pieces roughly the same size so they cook evenly.
- Build the Base. In a large soup pot, add the vegetables, minced garlic, oregano, salt, pepper, and your choice of broth. Give everything a quick stir so the flavors begin to meld.
- Simmer Until Tender. Bring the pot to a gentle boil, then lower the heat and let the mixture simmer until the vegetables are soft enough to blend easily. The kitchen will smell amazing as the flavors deepen.
- Blend Until Smooth. Use an immersion blender directly in the pot to purée the soup until it’s silky and smooth. If using a standard blender, transfer carefully in batches and blend until velvety—just remember to let some steam escape.
- Add the Creaminess. Stir in the coconut milk and watch the soup turn super smooth and creamy. Taste and adjust the seasonings if needed.
- Serve and Enjoy. Ladle the soup into bowls, and garnish with croutons, fresh parsley, or a drizzle of olive oil. Serve it warm for the ultimate comfort meal.
Variations
- Fresh Herbs – Stir in chopped basil or thyme at the end for an earthy, aromatic twist.
- Heat – Add a pinch of red pepper flakes or a swirl of chili oil for a little kick.
- Cheese – Blend in a handful of Parmesan or sprinkle feta on top for extra richness.
- Veggies – Swap some zucchini for spinach, peas, or broccoli to add color and variety!
- Protein – Stir in cooked white beans or shredded chicken to make it a heartier meal.
- Milk – For a nutty undertone, use unsweetened almond milk instead of coconut milk.
- Toppings – Finish with crispy pancetta, toasted seeds, or a dollop of Greek yogurt for texture and flavor contrast.
Can I Store Leftovers?
This soup stores beautifully without losing its creamy texture. The flavor actually deepens after sitting overnight.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup in portions for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
More Satisfying Soups
If you enjoy this creamy zucchini soup recipe, you won’t want to miss out on more of our homemade soups!
- Easy Butternut Squash Soup
- Roasted Red Pepper and Cauliflower Soup
- Moroccan Spicy Tomato Soup
- The Best Broccoli & Cheese Soup
Common Questions About Zucchini Soup
Your soup might be watery because zucchini naturally contains a lot of water. Try cooking the zucchini longer to evaporate excess moisture before blending, or remove some of the seeds which hold a lot of the water.
We love oregano but you can experiment with others! Fresh basil, thyme, dill, and chives pair perfectly with the mild flavor of this soup. For something a bit different, try sprinkling in a bit of mint which adds a refreshing brightness!
Absolutely! Yellow summer squash works perfectly as a substitute for zucchini in creamy soup recipes. They have almost identical flavors and textures, but yellow squash may be slightly sweeter. You can use them interchangeably or combine them!
We love crunchy croutons — they provide a perfect textural contrast to the smooth soup! You can also try a swirl of cream, pesto, or herb oil. Or sprinkle on crispy bacon bits, toasted pine nuts or pumpkin seeds, crumbled feta cheese, or finely chopped fresh herbs.
Creamy Zucchini Soup Recipe
Ingredients
- 4-5 medium zucchinis chopped
- 1/2 medium onion chopped
- 1 medium gold potato peeled and chopped
- 2 garlic cloves
- 1 tablespoon dried oregano
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 4 cups vegetable broth
- 8 ounces canned coconut milk
Instructions
- In a 4-quart heavy pot, add the chopped zucchini, onion, potatoes, and garlic.4-5 medium zucchinis, 1/2 medium onion, 1 medium gold potato, 2 garlic cloves
- Add the oregano, salt, pepper, and broth, stirring to combine.1 tablespoon dried oregano, 1 teaspoon salt or to taste, 1/2 teaspoon ground black pepper or to taste, 4 cups vegetable broth
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium or medium-low, cover, and cook for 20-25 minutes or until the vegetables are tender.
- Using an immersion blender, blend the ingredients until smooth. Alternatively, transfer the soup to a high-speed blender, and pulse until smooth. Be careful blending hot liquids in a blender!
- Add the coconut milk, stirring until it’s well incorporated and the soup is creamy.8 ounces canned coconut milk
- Divide the zucchini soup into bowls, garnish with croutons and parsley, and enjoy warm!
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
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Nutrition
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Delicious
Soothing
Not like picture at all however very tasty
Thank you for the feedback, Roni! We’re so glad you enjoyed it.
Xo,
Alia & Radwa
Hi You used unsweetened coconut milk right?
Unsweetened coconut milk right?
not bad but you maybe could put a note for people that oregano is strong spice and not to use as much oregano if they are not use to having it that strong. they might want to cut back. for me it was to strong. that’s all I tasted. it kinda over powered the soup. next time I will cut back and for me it will be delish. thank you for recipe. I love all your recipes. I have made quite a few. ❤ hope you don’t mind my text.
Thank you so much for the feedback! We will make note of this. xo, Alia and Radwa