This creamy zucchini soup is the answer to every summer garden overflowing with squash. Zucchini, onion and garlic simmer for just 15 minutes, then fresh basil, lemon and Parmesan are blended in. The result is light, silky and pale green, creamy enough to fool you, but there is no cream in it at all.
A use for too much zucchini
Anyone who has grown zucchini knows how quickly the plants produce. This soup uses two pounds in one pot, and it freezes well, so you can save summer flavor for later.
Creamy without cream
Zucchini has a high water content and blends into a smooth puree. A small potato adds body, and Parmesan gives richness. The texture is velvety and the soup stays light.
Choosing zucchini
Medium zucchini, 6 to 8 inches long, have tender skin, small seeds and the best flavor. Very large ones are watery and seedy; if you use them, scoop out the seeds first.
Keep the skin on
The green skin gives the soup its lovely color and extra nutrients. There is no need to peel, just wash and trim the ends.
Don't overcook
Zucchini cooks quickly. Simmer it only until tender so the soup keeps its fresh flavor and bright green color. Long cooking makes it dull and olive-colored.
Fresh basil
Basil blended in at the end gives a fresh, summery aroma. Mint or dill are lovely alternatives. A spoon of pesto stirred into each bowl adds an extra burst of flavor.
Serve it hot or cold
On a hot day, chill the soup for a few hours and serve it cold with a swirl of yogurt and a drizzle of olive oil. In cooler weather, serve it warm with crusty bread.
Make it vegan
Use olive oil instead of butter, vegetable broth and nutritional yeast instead of Parmesan. A handful of cashews blended in makes it extra creamy.
Low carb and light
Skip the potato for a low-carb soup. A bowl has about 120 calories, which makes it a great starter or light lunch.
Add white beans
Blend in a can of white beans for more protein and a thicker texture, turning the soup into a filling meal.
Toppings
Greek yogurt, toasted pine nuts, croutons, crumbled feta, a drizzle of chili oil or fresh herbs all work well.
Serving ideas
Serve with a tomato salad or a grilled cheese. For more green soups, try our spinach soup or the delicate cream of asparagus soup.
Storing
The soup keeps for 4 days in the fridge and up to 3 months in the freezer. Stir in fresh basil after thawing to brighten it.
Zucchini in history
Zucchini as we know it was developed in northern Italy in the 1800s and arrived in America with Italian immigrants. Its name means little squash in Italian. Today it is one of the easiest vegetables to grow in home gardens, which is why there is always too much in August.
A soup for picky eaters
Blended zucchini soup has a very mild flavor and a smooth texture, so even people who avoid green vegetables tend to enjoy it. Serve with grilled cheese strips for dipping.
Pairing
A glass of crisp white wine, like Sauvignon Blanc, matches the fresh basil and lemon.
Garnish
Thin ribbons of raw zucchini and basil leaves make a pretty topping.
Frequently asked questions
Can I use yellow squash?
Yes. Yellow summer squash makes a golden soup with the same mild flavor.
Why is my zucchini soup bitter?
Very large, old zucchini can be bitter. Use medium, firm squash.
Can I freeze zucchini soup?
Yes. It freezes well for up to 3 months.
