Zucchini Soup - Two Peas & Their Pod (2024)

I have a love hate relationship with zucchini. It is one of my favorite vegetables, but during the summer months when I can’t keep up with all of zucchini, it kind of stresses me out, ha! I do my best to keep up (I make zucchini bread, zucchini muffins, zucchini fritters, salads, and more), but sometimes it is impossible.

When my counter has a pile of zucchini on it, I love making Zucchini Soup. It is an easy recipe that is nutritious and delicious!

I know soup may not seem like the best idea during the summer, but trust me, this soup is worth making. And if you aren’t in the mood for soup, this soup freezes well so you can make a big batch and put it in the freezer for the chilly months.

There is a secret ingredient in this zucchini soup recipe. Any guesses? Let me tell you, white beans! They thicken the soup and make the soup super creamy. Plus, they give the soup a protein boost.

The soup is simple, but in the best way. It has lots of flavor and the texture is smooth and creamy. Garnish with fresh herbs, Parmesan cheese, and homemade croutons. Serve with crusty bread for dunking and a salad and dinner is done!

Ingredients

• Olive oil– butter will also work if you don’t need the recipe to be vegan or dairy-free.
• Zucchini– you will need about 2 pounds. Cut of the ends and cut into chunks.
• Onion– yellow onion or white onion!
• Garlic– minced!
• Vegetable broth– chicken broth will also work if you don’t need the recipe to be vegan or vegetarian.
• Dried thyme– for a boost of flavor!
• Cannellini beans– the beans are the secret ingredient. I use canned beans to keep the recipe super simple. Rinse and drain before using. Navy beans or Great Northern beans will work too.
• Lemon juice– the lemon adds a fresh zing to the soup.
• Heavy cream– this is optional but makes the soup super creamy. You can also use plain Greek yogurt, sour cream, or coconut milk for a vegan/dairy-free option.
• Garnish– fresh herbs, Parmesan cheese, and homemade croutons. All are optional but so good!

How to Make Zucchini Soup

• In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute..

• Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.

• Stir in the white beans and lemon juice.

• Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender, in batches, and blend for 20 seconds or until smooth.
• Taste and add additional salt, pepper, or lemon juice, if necessary.

• For a creamier soup, stir in the heavy cream. You can also use plain Greek yogurt, sour cream, or coconut milk. All work well to give the soup a richer flavor.
• Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately

Serving Suggestions

This soup is great with a simple salad and a loaf of crusty bread, but if you need some ideas, here are some of my favorite dishes that go great with zucchini soup.

• Kale Salad
• Caesar Salad
• Tomato Salad
• Buttermilk Drop Biscuits
• Caprese Pasta Salad
• Best Grilled Cheese
• Lemon Butter Chicken
• Steak Kabobs
• Easy Skillet Chicken Thighs

How to Store & Freeze

To store leftover soup: Let the soup cool completely and transfer to an airtight container. Store in the refrigerator for up to 5 days.

To freeze: Let the soup cool completely and transfer to a freezer container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop or in the microwave and serve.

More Zucchini Recipes

• Zucchini Fritters
• Zucchini Parmesan Pasta
• Summer Squash Sauté

**Find more Zucchini Recipes HERE!**

More Soup Recipes

• Vegetable Soup
• Potato Leek Soup
• White Bean Soup
• Minestrone Soup
• Stuffed Pepper Soup

**Find more Soup Recipes HERE!**