Zucchini Soup is about as comforting as it gets: gently simmered veggies and white beans, all mingling in a fragrant broth that’s perfect for cozy evenings or prepping ahead for a week of healthy lunches. Every spoonful is bursting with nutrients and garden flavors, while the satisfying blend of zucchini, carrot, celery, and creamy white beans feels both hearty and light. Whether you enjoy it rustic and chunky or opt for a silky blended finish, this soup will quickly find a spot in your regular rotation.

Ingredients You’ll Need

This Zucchini Soup comes together with a handful of humble ingredients, but don’t let their simplicity fool you—each one brings its own magic to the pot. From the sweetness of carrots to the creamy starch of white beans, every element layers on flavor, texture, and color.

Zucchini: The star of the soup—choose firm, glossy zucchinis for the freshest flavor and lovely green color.
Carrot: Adds sweetness and a pop of warm color to each bowl.
Celery: Gives the soup an earthy, savory backbone; don’t skip it!
Onion: A must for depth and natural sweetness as it cooks down.
Garlic: Just two cloves, but they’ll make the kitchen smell amazing.
Olive oil: Helps soften the aromatics and adds a subtle, fruity richness.
Vegetable or chicken broth: Choose vegetable for a fully vegan soup, or chicken for extra depth.
White beans: Canned beans make this so easy, and they add a lovely creamy bite (Navy or cannellini are both great).
Potato (optional): If you want a creamier blend, potato is your best friend.
Dried thyme: Classic soup herb—just a touch to lift the earthiness.
Dried oregano: Lends bright herbal notes and a Mediterranean hint.
Salt and black pepper: Season generously to taste!
Fresh parsley or thyme for garnish: That fresh, herby sprinkle at the end makes each bowl feel extra special.

How to Make Zucchini Soup

Step 1: Sauté the Aromatics

Start things off by warming olive oil in your favorite large soup pot over medium heat. Toss in your chopped onion, diced carrot, chopped celery, and minced garlic. Sauté for about 5 to 7 minutes, stirring occasionally, until the veggies are soft and fragrant. This step is the foundation—it gives Zucchini Soup that deep, homey flavor that really sets it apart.

Step 2: Add Vegetables & Broth

Now, it’s veggie time! Stir in your diced zucchini and potato (if you’re using it for extra creaminess), and sprinkle in the thyme, oregano, salt, and pepper. Pour in the broth; you’ll see the colors come together and start to mingle. Give everything a good stir so all the veggies are immersed and ready to take on flavor.

Step 3: Simmer

Bring your pot up to a gentle boil, then lower the heat and let it simmer, uncovered, for 15 to 20 minutes. The vegetables should become tender and the kitchen will smell like you’ve been cooking all day. This is the point where magic happens: flavors bond, the broth deepens, and the soup takes on its classic Zucchini Soup charm.

Step 4: Add the Beans

Time for those creamy white beans to join the party! Stir them in and let everything simmer for another five minutes, just to heat the beans through and allow some of their starch to blend into the broth, giving it an even richer texture.

Step 5: Blend (Optional)

If you love a creamy soup, now’s your moment. Use an immersion blender right in the pot (or transfer half the soup to a blender) and blend until it’s as smooth or chunky as you like. This step is totally up to you—some folks (myself included) love to leave a bit of texture for a hearty bite!

Step 6: Garnish and Serve

Ladle the finished Zucchini Soup into bowls and finish with a flourish of fresh parsley or thyme. Pair it with a slice of crusty sourdough or your favorite bread. The result: a meal that feels both comforting and energizing.

How to Serve Zucchini Soup

Garnishes

A sprinkle of chopped fresh herbs—think parsley, thyme, or even a little basil—really perks up each bowl of Zucchini Soup. For even more pizzazz, add a swirl of olive oil or a dollop of plant-based yogurt. A pinch of chili flakes is fantastic if you like a little warmth.

Side Dishes

Serve your Zucchini Soup alongside chunks of warm, crusty bread for dunking, or keep it light with a crisp green salad. Grilled cheese or a simple bruschetta also make stellar companions, especially if you want to turn the soup into a more filling meal.

Creative Ways to Present

Go beyond the bowl by serving Zucchini Soup in mugs at gatherings for easy sipping, or ladle it into mini cups for an appetizer. Swirl in a bit of pesto or top with toasted seeds for an Instagram-worthy finish—simple touches can make this everyday favorite feel extra-fancy.

Make Ahead and Storage

Storing Leftovers

Cool your leftover soup completely before transferring it to airtight containers. Kept in the fridge, Zucchini Soup will stay fresh for up to four days—which makes it ideal for meal prep and quick, healthy lunches.

Freezing

This soup freezes beautifully! Portion it out into freezer-safe containers (leaving a little room for expansion), then freeze for up to three months. Thaw overnight in the fridge for the best texture, especially if you plan to blend the soup.

Reheating

Reheat Zucchini Soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re using the microwave, cover loosely and heat in bursts, stirring in between for even warming. Add a splash of extra broth or water if it seems a bit thick.

FAQs

Can I add other vegetables to this Zucchini Soup?

Absolutely! Feel free to toss in spinach, kale, bell peppers, or even some diced tomatoes—this soup is a top-notch way to use up all kinds of veggies from the fridge.

How can I make Zucchini Soup even creamier?

Blending in the optional potato or using an immersion blender to puree part (or all) of the soup gives a lovely creamy texture. A splash of coconut milk or a spoonful of plant-based cream works wonders, too.

Is this recipe vegan and gluten-free?

Yes! As long as you use vegetable broth, this Zucchini Soup is naturally vegan and gluten-free. Be sure to double-check your broth and any add-ins to ensure they fit your dietary needs.

What’s the best way to blend the soup?

An immersion blender offers convenience for blending right in the pot, but a regular blender gives an ultra-smooth finish. Blend all of it or just a portion, depending on whether you want the soup smooth or a bit chunky.

Can I double the recipe for meal prep?

Definitely! Simply double all the ingredients and use a larger pot. Zucchini Soup is freezer-friendly and makes the perfect grab-and-go meal for busy weeks.

Final Thoughts

If you’re searching for a vibrant, nourishing weeknight dinner or a meal-prep staple, look no further than Zucchini Soup. I hope you’ll give this recipe a try and let it become one of your favorites—there’s just something about that first cozy spoonful that always feels like home.

Zucchini Soup Recipe