This creamy soup is the perfect blend of simplicity and nutrition, making it an ideal choice for a wholesome meal. Packed with the goodness of fresh zucchini and a few other simple ingredients, this soup is not only delicious but also provides a boost of essential nutrients. It makes a nice light meal and uses chicken or vegetable broth and a little low-fat Greek yogurt to add creaminess and keep the calorie count low. This recipe is quick and fuss-free, allowing you to whip up a bowl of creamy goodness in no time.
What Ingredients Do I Need
- Onion – A medium-sized yellow onion.
- Garlic – Finely chopped.
- Zucchini – Peeled.
- Chicken broth – I prefer to use a low-sodium broth. You could also substitute vegetable stock if you prefer.
- Plain Greek yogurt – I use a 1 or 2% low-fat yogurt but you can use what you have on hand.
- Cheddar cheese – Grated, for topping (optional).
- Croutons – For serving (optional).
How Do You Make Zucchini Soup
This is really quite a simple soup recipe. You just roughly chop up all the ingredients and simmer them on the stovetop with some chicken (or vegetable) broth. Once the vegetables have softened, use an immersion blender to puree all the ingredients until smooth. Stir in a little Greek yogurt and some S&P and voila, your soup is ready to serve.
Variations;
I like to use low-fat Greek yogurt to keep the fat level and calories low but you can use any plain yogurt or even sour cream if that’s what you have in the fridge. Alternatively, I sometimes use a little whipping cream when I feel like indulging!
As stated you can also use vegetable broth in place of chicken broth and omit the yogurt if you want to make a vegetarian soup.
As far as toppings go, the sky’s the limit. You can top this with almost anything of your choosing. In the past, I’ve used bacon and pancetta, and many different types of cheese including parmesan crisps. Croutons or roasted chickpeas are also very nice. Other ideas you might want to try are sliced and fried shallots, minced herbs, and finely chopped orange zest.
How Long Will The Zucchini Soup Stay Fresh
This soup is best eaten soon after cooking it but it will stay fresh for up to three days if kept covered in the fridge. Alternatively, you can freeze it for up to six months.
Creamy Zucchini Soup
Equipment
- Immersion Blender or blender
Ingredients
- 1/2 onion, roughly chopped into large pieces
- 2 large cloves garlic
- 3 zucchini about 8-10 inches (20-25cm) in length
- 28 oz (828ml) low sodium chicken broth (can substitute vegetable)
- 4 tbsp (60ml) 0% fat plain Greek yogurt
- salt and pepper to taste
- freshly grated cheddar or parmesan cheese for topping (optional)
- 0% fat plain Greek yogurt for serving (optional)
- chopped raw zucchini for serving (optional)
- croutons for serving (optional)
Instructions
- Bring chicken broth, onion, garlic, and zucchini to a boil in a large pot.
- Lower heat, cover, and simmer until zucchini and onion are tender. Approximately 20 minutes.
- Remove from heat. Using an immersion blender puree mixture until very smooth and creamy (can also pour all ingredients into a blender to puree).
- Add Greek yogurt and combine well until cream and yogurt is fully incorporated.
- Add salt and pepper to taste.
- Serve and top with a dollop of yogurt, and cheese and croutons if using.
Leave A Comment & Rate This Recipe
If you like this recipe I would be so grateful if you left a star rating along with a comment! Ratings help other people find my recipes so they can enjoy them too. Thanks! I appreciate your support!
If you’re looking for more soup recipes check out my 15-Minute Wonton Soup recipe or my 10-Minute Udon Noodle Soup.
Without the croutons, this is a lowcarb soup too! Love zucchini, so many dishes to make from it, very versatile…
I have made many veggie soups before, but nothing with zucchini. This looks so delicious, and creamy too (not watery). I love zucchini and will have to try this recipe. Great for when zucchini are so abundant at the end of summer!
The simplicity of the ingredients and the ease of preparation are big pluses. Plus, the addition of Greek yogurt for creaminess while keeping the calorie count low is genius.
This creamy zucchini soup looks delicious and easy to make, I also love how fast the cook/prep time is!
this looks so comforting, colorful, and totally delish too. we love zucchini and soup so this is sure to be on our tables soon
Absolutely loved the quick zucchini soup! So easy to whip up, even for a non-cook like me. Creamy goodness in 30 minutes—impressive! Your recipe turned my lazy evening into a cozy delight. Thanks a bunch!
I have to try this recipe; this sounds like a wonderful soup for the chilly days of winter.
I love zucchini and that does look creamy. That would be perfect to have today because it’s chilly!
I want to try this
Bookmarking this to make it this season. Thank you for adding the veg stock option (I’m vegetarian!).
The addition of low-fat Greek yogurt for creaminess is brilliant, and I appreciate the flexibility with variations like using different types of yogurt or even sour cream. Can’t wait to try it and enjoy a cozy, light meal that’s perfect for the season!
It is such a great recipe for cold weather! So healthy as well! I can’t wait to try it!
I do love zucchini when cooked. This is a recipe that I need to try.
This sounds so good and something I’d have eaten right now if I had it. I do love soup and need to eat it more now it’s cold. I bet it tastes amazing!
This creamy zucchini soup looks so good and it is budget friendly.
What a yummy way to end a cool fall day. I am ready to try this recipe.
This recipe looks so delicious! This will be on my list of things to try in the future.
I love soup but I’ve never tried zucchini soup. I’d love to give it a whirl.
I love soups! Fall is my favorite time to have them!
I love soups and I make them very often! I am so curious to try your recipe!
This 30-minute Creamy Zucchini Soup is an absolute game-changer for busy weeknight dinners! Hearty, and ready in no time – it’s a must-try for any soup lover!
It’s perfect for this weather! Love how it’s done in 30 minutes too.
Wow! This looks absolutely delicious and tasty! I’m sure my family are going to love this
I’ve never had zucchini soup before. I’ll have to give this a try. Sounds really good.
This sounds very good. I don’t think I thought of using zucchini in a soup. Great way to use up zucchini at the end of the summer!
Now that we are into the Fall season, this would be a recipe on my list to make because we love soups in our home.
I love the make soups in the winter so I am keeping this one in mind. I am sure I’ll love it.