15 Delicious Zucchini Soup Recipes to Warm Your Soul

Zucchini is a versatile, nutritious vegetable that lends itself perfectly to soups, offering a light, fresh flavor and smooth texture.

Zucchini soups can be creamy or brothy, pureed or chunky, and flavored with herbs, spices, and complementary vegetables for endless variety.

These soups are ideal for light lunches, comforting dinners, or healthy starters, providing a low-calorie, vitamin-rich option for any meal.

Whether you prefer classic creamy zucchini soup, roasted variations, or inventive combinations with other vegetables, there’s a zucchini soup recipe for everyone.

In this article, we’ve curated 15 zucchini soup recipes that are flavorful, easy to make, and perfect for both beginners and experienced cooks.

15 Delicious Zucchini Soup Recipes to Warm Your Soul

Zucchini soups are a delicious and healthy way to enjoy this versatile vegetable.

These 15 zucchini soup recipes offer a variety of flavors, textures, and preparation styles, from creamy purees to hearty vegetable blends.

Using fresh zucchini, herbs, and complementary ingredients ensures each soup is nutritious, satisfying, and full of flavor.

Experimenting with spices, toppings, and mix-ins allows you to personalize each recipe to your taste.

With these recipes, you can enjoy fresh, wholesome, and flavorful zucchini soups anytime, adding variety and nutrition to your meals.

Creamy Garlic Zucchini Soup

A smooth, velvety soup combining tender zucchini with roasted garlic.

Perfect for a light lunch or cozy dinner.

Low in calories, naturally creamy, and packed with flavor.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• ½ cup unsweetened almond milk or low-fat milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until translucent.
• Add chopped zucchini and cook for 5–7 minutes until slightly softened.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15 minutes until zucchini is tender.
• Use an immersion blender to puree the soup until smooth.
• Stir in almond milk, season with salt and pepper, and serve warm.

This creamy garlic zucchini soup is light, flavorful, and comforting.

Velvety texture pairs perfectly with crusty bread or a fresh salad.

Healthy, easy to make, and ideal for weeknight meals.

Rich in flavor while remaining low in calories.

Zucchini Basil Soup

A vibrant soup highlighting fresh zucchini and fragrant basil leaves.

Vegetarian, light, and perfect for a refreshing lunch.

Bright, flavorful, and naturally low in calories.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: grated Parmesan or nutritional yeast for garnish

Instructions:

• Heat olive oil in a large pot over medium heat and sauté onion and garlic until soft.
• Add zucchini and cook 5–7 minutes until slightly tender.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15 minutes until zucchini is fully cooked.
• Add fresh basil leaves and blend with an immersion blender until smooth.
• Season with salt and pepper and serve warm, garnished as desired.

This zucchini basil soup is fresh, aromatic, and satisfying.

Basil adds a fragrant note while zucchini provides a creamy base.

Perfect for a light, healthy lunch or dinner.

Bright, flavorful, and easy to prepare any day.

Roasted Zucchini and Tomato Soup

A rich, roasted zucchini soup with sweet tomatoes for depth of flavor.

Vegetarian, low-fat, and perfect for a cozy meal.

Sweet, savory, and hearty.

Ingredients:

• 4 medium zucchinis, chopped
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh basil or thyme for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss zucchini, tomatoes, onion, and garlic with olive oil, salt, and pepper.
• Roast vegetables on a baking sheet for 20–25 minutes until tender and slightly caramelized.
• Transfer roasted vegetables to a pot and add vegetable broth.
• Use an immersion blender to puree the soup until smooth.
• Serve warm, garnished with fresh herbs if desired.

This roasted zucchini and tomato soup is full of depth and natural sweetness.

Roasting intensifies flavors while maintaining a light, healthy profile.

Perfect for vegetarian-friendly lunches or dinners.

Easy to make and comforting on any day.

Spicy Zucchini and Black Bean Soup

A zesty soup combining tender zucchini and hearty black beans.

Vegetarian, high in fiber, and naturally filling.

Spicy, savory, and comforting.

Ingredients:

• 4 medium zucchinis, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp chili powder
• ½ tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini, chili powder, and cumin and cook 5 minutes.
• Stir in black beans and vegetable broth, bring to a boil.
• Reduce heat and simmer 15–20 minutes until zucchini is tender.
• Use an immersion blender to partially puree for a chunky texture.
• Season with salt and pepper and serve warm, garnished with cilantro.

This spicy zucchini and black bean soup is hearty, filling, and flavorful.

Zucchini provides a creamy base while beans add protein and fiber.

Perfect for a Weight Watchers-friendly, satisfying meal.

Spicy, comforting, and ideal for chilly evenings.

Zucchini and Carrot Ginger Soup

A light, fragrant soup with zucchini, carrots, and fresh ginger.

Vegetarian, low-calorie, and packed with nutrients.

Aromatic, sweet, and refreshing.

Ingredients:

• 3 medium zucchinis, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: a squeeze of lemon juice for garnish

Instructions:

• Heat olive oil in a large pot over medium heat and sauté onion, garlic, and ginger until fragrant.
• Add zucchini and carrots and cook 5–7 minutes until slightly tender.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15–20 minutes until vegetables are fully cooked.
• Use an immersion blender to puree until smooth.
• Serve warm, garnished with a squeeze of lemon if desired.

This zucchini and carrot ginger soup is light, aromatic, and flavorful.

Ginger adds warmth while vegetables provide nutrients and texture.

Perfect for a healthy, vegetarian-friendly lunch or dinner.

Refreshing, comforting, and easy to make any day.

Roasted Zucchini and Bell Pepper Soup

A vibrant soup combining roasted zucchini and sweet bell peppers.

Vegetarian, low in calories, and full of natural sweetness.

Rich, colorful, and flavorful.

Ingredients:

• 4 medium zucchinis, chopped
• 2 red bell peppers, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh basil for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss zucchini, bell peppers, onion, and garlic with olive oil, salt, and pepper.
• Roast vegetables for 20–25 minutes until tender and lightly caramelized.
• Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil.
• Use an immersion blender to puree until smooth.
• Serve warm, garnished with fresh basil.

This roasted zucchini and bell pepper soup is colorful and flavorful.

Roasting enhances natural sweetness while keeping it light and healthy.

Perfect for a satisfying, vegetarian-friendly meal.

Easy to prepare and ideal for lunch or dinner.

Zucchini Potato Soup

A creamy, comforting soup with zucchini and tender potatoes.

Vegetarian, hearty, and naturally low in calories.

Smooth, creamy, and filling.

Ingredients:

• 3 medium zucchinis, chopped
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• ½ cup low-fat milk or unsweetened almond milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chopped chives for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini and potatoes and cook for 5–7 minutes.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 20 minutes until vegetables are tender.
• Use an immersion blender to puree the soup until smooth.
• Stir in milk, season with salt and pepper, and serve warm.

This zucchini potato soup is creamy, filling, and comforting.

Potatoes add body while zucchini provides nutrients and a smooth texture.

Perfect for a light but satisfying lunch or dinner.

Hearty, healthy, and easy to prepare any day.

Zucchini Corn Chowder

A light chowder featuring zucchini, sweet corn, and aromatic spices.

Vegetarian, low-calorie, and flavorful.

Sweet, savory, and comforting.

Ingredients:

• 4 medium zucchinis, chopped
• 1 cup corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• ½ cup unsweetened almond milk
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini, corn, and smoked paprika, cooking 5–7 minutes.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15–20 minutes until vegetables are tender.
• Use an immersion blender to partially puree for a chunky texture.
• Stir in almond milk, season with salt and pepper, and serve warm.

This zucchini corn chowder is hearty, sweet, and satisfying.

Corn adds natural sweetness while zucchini provides fiber and nutrients.

Perfect for a healthy, vegetarian-friendly meal.

Flavorful, comforting, and easy to make any night.

Zucchini Spinach Soup

A nutrient-rich soup featuring zucchini and fresh spinach leaves.

Vegetarian, light, and full of vitamins and minerals.

Green, fresh, and flavorful.

Ingredients:

• 4 medium zucchinis, chopped
• 2 cups fresh spinach leaves
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: a squeeze of lemon juice for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini and cook for 5 minutes until slightly tender.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15 minutes.
• Add fresh spinach and blend with an immersion blender until smooth.
• Season with salt, pepper, and a squeeze of lemon, then serve warm.

This zucchini spinach soup is light, green, and refreshing.

Spinach boosts nutrition while zucchini provides creamy texture.

Perfect for a Weight Watchers-friendly, healthy meal.

Bright, flavorful, and ideal for any day.

Curried Zucchini Soup

A warming soup infused with mild curry spices and tender zucchini.

Vegetarian, low-calorie, and full of aromatic flavor.

Savory, slightly spicy, and comforting.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp curry powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh cilantro or a dollop of yogurt for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini and curry powder, cooking 5 minutes until fragrant.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15–20 minutes until zucchini is tender.
• Use an immersion blender to puree until smooth.
• Serve warm, garnished with cilantro or a small dollop of yogurt.

This curried zucchini soup is aromatic, savory, and lightly spiced.

Curry adds warmth while zucchini provides creaminess without extra calories.

Perfect for a healthy, vegetarian-friendly lunch or dinner.

Flavorful, comforting, and easy to prepare any day.

Zucchini Leek Soup

A delicate, savory soup combining zucchini and leeks.

Vegetarian, light, and naturally flavorful.

Smooth, aromatic, and comforting.

Ingredients:

• 4 medium zucchinis, chopped
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh thyme for garnish

Instructions:

• Heat olive oil in a large pot over medium heat and sauté onion, garlic, and leeks until soft.
• Add zucchini and cook 5 minutes until slightly tender.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15–20 minutes until zucchini is fully cooked.
• Use an immersion blender to puree until smooth.
• Season with salt and pepper and serve warm, garnished with thyme.

This zucchini leek soup is delicate, smooth, and flavorful.

Leeks add a subtle sweetness while zucchini provides creaminess.

Perfect for a light, vegetarian-friendly lunch or dinner.

Comforting, healthy, and easy to prepare any day.

Zucchini Coconut Soup

A tropical twist on classic zucchini soup with creamy coconut milk.

Vegetarian, light, and rich in flavor.

Creamy, fragrant, and satisfying.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• ½ cup coconut milk
• 1 tbsp olive oil
• 1 tsp ginger, grated
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion, garlic, and ginger until fragrant.
• Add zucchini and cook 5–7 minutes until slightly tender.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15 minutes until zucchini is fully cooked.
• Use an immersion blender to puree until smooth.
• Stir in coconut milk, season with salt and pepper, and serve warm, garnished with cilantro.

This zucchini coconut soup is creamy, aromatic, and tropical.

Coconut milk adds richness without heaviness while zucchini provides nutrients.

Perfect for a light, vegetarian-friendly meal.

Smooth, comforting, and ideal for lunch or dinner.

Roasted Zucchini and Cauliflower Soup

A roasted soup combining zucchini and cauliflower for depth of flavor.

Vegetarian, low-calorie, and naturally hearty.

Nutty, savory, and satisfying.

Ingredients:

• 3 medium zucchinis, chopped
• 1 small cauliflower, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss zucchini, cauliflower, onion, and garlic with olive oil, salt, and pepper.
• Roast for 20–25 minutes until tender and lightly browned.
• Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil.
• Use an immersion blender to puree until smooth.
• Serve warm, garnished with parsley if desired.

This roasted zucchini and cauliflower soup is hearty and flavorful.

Roasting vegetables intensifies flavors while keeping it healthy.

Perfect for a satisfying, vegetarian-friendly meal.

Comforting, easy, and ideal for any season.

Zucchini Carrot Curry Soup

A lightly spiced soup combining zucchini, carrots, and curry powder.

Vegetarian, nutrient-packed, and low in calories.

Savory, aromatic, and warming.

Ingredients:

• 3 medium zucchinis, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp curry powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini, carrots, and curry powder and cook 5 minutes until fragrant.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 20 minutes until vegetables are tender.
• Use an immersion blender to puree until smooth.
• Season with salt and pepper and serve warm, garnished with cilantro.

This zucchini carrot curry soup is fragrant, warming, and flavorful.

Curry adds depth while zucchini and carrots provide nutrients and texture.

Perfect for a healthy, vegetarian-friendly meal.

Spicy, comforting, and easy to make any day.

Zucchini Lemon Soup

A light, refreshing soup featuring zucchini with a hint of lemon.

Vegetarian, low-calorie, and bright in flavor.

Tangy, smooth, and satisfying.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add zucchini and cook 5–7 minutes until slightly tender.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer 15 minutes until zucchini is fully cooked.
• Use an immersion blender to puree until smooth.
• Stir in lemon juice, season with salt and pepper, and serve warm.

This zucchini lemon soup is light, tangy, and refreshing.

Lemon adds brightness while zucchini provides a creamy texture.

Perfect for a healthy, vegetarian-friendly lunch or dinner.

Easy, flavorful, and ideal for any day.