Zucchini Soup

This zucchini soup demonstrates that vegetables should take center stage more frequently. In under 20 minutes, you can enjoy a comforting, creamy and rich meal using just a few fridge and pantry staples. The recipe relies on a generous grating of Parmesan and a decent pour of half and half to infuse decadent notes. Finish the dish with vibrant additions of basil and parsley. Make a big batch and enjoy it for lunch or dinner throughout the week.

Zucchini Soup Ingredients

Jonathan Melendez for Taste of Home

• Butter: The butter infuses richness and flavor into this zucchini soup.
• Vegetables: We use a combination of onions, garlic, zucchini, parsley and basil in this soup recipe.
• All-purpose flour: Just a few tablespoons of flour help to thicken this zucchini soup.
• Vegetable broth: To help achieve that smooth texture, we pour vegetable broth into the base of this soup.
• Half and half: We stir half and half into this zucchini soup for those rich and creamy bites.
• Parmesan: The Parmesan infuses savory and nutty notes into this zucchini soup.

Directions

Step 1: Saute the vegetables

Jonathan Melendez for Taste of Home

Heat a large saucepan over medium heat. Melt the butter, add the onion and garlic and cook until tender. Stir in the flour and mix until blended. Gradually pour in the vegetable broth, half and half, salt and pepper. Bring the mixture to a boil and cook for two to three minutes or until thickened.

Step 2: Simmer the vegetables into a soup

Jonathan Melendez for Taste of Home

Add the zucchini to the saucepan, reduce the heat and simmer, for 10 minutes or until tender. Make sure to keep it uncovered. Stir in the Parmesan, parsley and basil. Serve the soup.

Jonathan Melendez for Taste of Home

Zucchini Soup Recipe Variations

• Add a crunchy topping: This creamy zucchini soup tastes delicious with croutons on top. Check out this recipe for homemade croutons.
• Stew in spicy ingredients: To give this soup a bit of a kick, sprinkle in red pepper flakes or cayenne pepper.
• Use a different cheese: Instead of Parmesan, grate in some Gruyère, Mimolette or gouda.

How to Store Zucchini Soup

First, let your zucchini soup cool to room temperature. Divide it into smaller servings and store it in an airtight container. Refrigerate the leftovers for three to four days.

Can you make this recipe for zucchini soup ahead of time?

This zucchini soup is a great appetizer for any dinner party. The nice part? You can prepare it in advance, so you have one less thing to cook the day of. Follow the recipe, store it in the refrigerator for three to four days, and reheat it once you’re ready to serve.

Can you freeze this zucchini soup recipe?

You can freeze this recipe for up to two to three months. Storing it in a large silicone ice tray simplifies the reheating process and allows for easy retrieval and reheating of individual portions in a saucepan when it’s time to enjoy the soup.

How long does this creamy zucchini soup last?

You can store zucchini soup in the refrigerator for three to four days or in the freezer for two to three months.

Zucchini Soup Tips

Jonathan Melendez for Taste of Home

What type of Parmesan do you recommend for this recipe?

When choosing Parmesan its good to remember that the more mature the wedge, the more pronounced the flavor. For a unique twist, you can also explore Parmesan varieties infused with ingredients such as peppercorns or wine.

Can you cook this zucchini soup in a crockpot?

You can prepare a delicious zucchini soup using a slow cooker. Just follow the recipe instructions and when it finishes remember to switch the slow cooker to the “keep-warm” setting to prevent overcooking.

Can you make a vegan version of this zucchini soup?

You can easily make this zucchini soup plant-based if you prefer vegan dishes. Swap the half and half for coconut milk or a dairy-free cream. Instead of Parmesan and butter, use vegan alternatives. The flavor may vary from the original recipe but will still taste delicious.