Creamy zucchini soup

Ingredients for Creamy Zucchini Soup

I always keep a good quality chicken base in my pantry because it makes a huge difference in flavor. Pro tip for selecting zucchini is to pick smaller ones since they have fewer seeds and a better texture.

• 3 tablespoons butter and or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, smashed and roughly chopped
• 6 small zucchini (about 1 ½ pounds), sliced into rounds – I recommend using smaller squash for the best texture
• 2 ⅔ cups water
• 2 teaspoons chicken bouillon – My go-to brand is Better Than Bouillon for deep flavor
• 1 teaspoon kosher salt
• ½ to 1 teaspoon garlic salt
• ¼ to ½ teaspoon pepper
• Popped popcorn, for garnish – In my experience, plain air-popped works best here
• Cream or half and half, for garnish

Step-by-Step Instructions

I recommend using an immersion blender for this recipe because it saves you from transferring hot liquid.

Step 1: Heat a 10-inch wide pot over medium heat. Add the butter and or olive oil, waiting until it shimmers before adding the chopped onions and garlic. Cook for 5 minutes until soft.

Step 2: Slice the zucchini into rounds and add them to the pot. Saute for about 10 minutes, stirring occasionally, until the zucchini is fork tender.

Step 3: Pour in the water and chicken bouillon. Add the kosher salt, garlic salt, and pepper. Simmer for another 10 to 15 minutes until the zucchini is very soft and easy to mash.

Step 4: Blend the soup directly in the pot with an immersion blender until completely smooth. If using a regular blender, work in batches and leave the center cap open to let steam escape so it does not spray.

Step 5: Reheat gently over medium heat if needed. Serve hot in bowls with a drizzle of cream and a generous handful of popped popcorn on top.

What to Serve with Creamy Zucchini Soup

The best sides for creamy zucchini soup add a crunchy texture to balance the smooth puree.

Cheesy Mediterranean Quesadilla: Cut into triangles, these make the perfect crispy dippers to soak up the rich broth instead of standard bread.

Loaded Chicken Club Sandwich: A hearty sandwich that turns a light bowl of soup into a completely satisfying dinner.

Broccoli Cheddar Soup: If you are hosting a casual family dinner, pairing two different easy soups allows everyone to choose their favorite bowl.

Chicken Pesto Sandwich: The bright herby flavors in this sandwich complement the mild and creamy zucchini base perfectly.

Crack Chicken Soup: Another fantastic soup option if you want to meal prep a few different easy lunches for the week ahead.

Storage & Serving Tips

You can store leftover creamy zucchini soup in an airtight container in the fridge for up to five days. I recommend keeping the popcorn separate so it stays completely crisp until you are ready to eat.

Reheat individual bowls in the microwave or warm the whole pot on the stove over medium heat. Pro tip is to stir in a splash of water or broth if the soup thickens up in the fridge. This recipe also freezes well for up to three months. Just skip the cream garnish until after you thaw and reheat it for the best texture.

FAQs

Creamy Zucchini Soup with Popcorn Garnish

A smooth and rich blended zucchini soup topped with a fun popcorn garnish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 119

Ingredients Equipment Method Notes

Ingredients

  

• 3 tbsp butter and or olive oil any combination of the two is fine
• 1 medium onion chopped
• 2 cloves garlic smashed and roughly chopped
• 6 small zucchini about 1 ½ pounds, sliced into rounds
• 2 ⅔ cups water
• 2 tsp chicken bouillon
• 1 tsp kosher salt
• 0.5 tsp garlic salt up to 1 tsp
• 0.25 tsp pepper up to ½ tsp
• Popped popcorn for garnish
• Cream or half and half for garnish

Equipment

• 10-inch wide pot
• Immersion blender

Method

 

1. Heat a 10-inch wide pot over medium heat. Add the butter and or olive oil.
2. When hot and shimmering, add the onions and garlic. Sauté for about 5 minutes.
3. Add the sliced zucchini rounds to the pot. Sauté for about 10 minutes, stirring occasionally, until the zucchini is fork tender.
4. Pour in the water and chicken bouillon. Add the kosher salt, garlic salt, and pepper. Simmer for another 10 to 15 minutes, until the zucchini is very soft.
5. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer to a blender in batches, holding the lid down with a towel to allow steam to escape.
6. Reheat the soup over medium heat if necessary.
7. Serve hot, garnished with a drizzle of cream and a handful of popped popcorn.

Notes

Use vegetable base if you want this to be vegetarian. Or you could use regular chicken or vegetable broth in exchange for the water plus bouillon.