When the garden is overflowing with zucchini, there’s no better way to use it than in a big pot of creamy zucchini soup. Blended until smooth and finished with cream and cheddar, this soup is both cozy and refreshing—a dish that works as well in summer as it does on cool autumn nights. It’s hearty enough to serve as a main course with bread on the side, yet light enough to enjoy as a starter.
In this article, I’ll walk you through the step-by-step process, share a little story about how this soup became a favorite, and offer tips to customize it for your own table.
Why This Creamy Zucchini Soup Belongs on Your Table
From Garden Baskets to Soup Bowls
The first time I made this creamy zucchini soup, it wasn’t planned. My neighbor had dropped off a basket overflowing with zucchini, and I already had potatoes and broth waiting in the pantry. Instead of baking another zucchini bread, I decided to try something savory—and I was instantly hooked.
The zucchini simmered down into a silky base, the potatoes added body, and the cream and cheese tied everything together with a velvety finish. What started as a way to use up extra vegetables quickly turned into a recipe I now make on repeat.
It’s the kind of soup that feels indulgent but is surprisingly simple. A handful of herbs like rosemary, thyme, and oregano give it a gentle earthiness, while a dash of soy sauce brings out depth you wouldn’t expect. Even better, it’s a dish that kids and adults both enjoy—especially when served with warm bread or a crisp side salad.
Now, every time zucchini season rolls around, I look forward to this recipe. It’s rustic, cozy, and endlessly adaptable. Next, I’ll show you how to bring this dish together step by step, with tips for getting the smoothest, creamiest finish.
How to Make Creamy Zucchini Soup Step by Step
Building the Flavor Base
The magic of this creamy zucchini soup starts with a sturdy foundation of onions, garlic, and butter. Melt the butter in a heavy-bottomed pot or Dutch oven, then sauté the diced onion until it’s soft and golden, about five minutes. Add the minced garlic and cook just until fragrant—about one minute. This step infuses the entire pot with deep, savory flavor.
Next, stir in your dried herbs: rosemary, thyme, oregano, and a pinch of celery salt. Season with salt, pepper, and a touch of cayenne if you like a hint of heat. The herbs wake up in the butter and onion mixture, creating a fragrant base that carries through to the finished soup.
Now add the chopped zucchini and let it cook for a few minutes to soften and absorb the seasoning. This step also helps release some of the zucchini’s natural moisture, which blends beautifully with the broth later.
Simmer, Blend, and Finish
Once the zucchini has cooked down a bit, add in the diced potatoes, chicken broth, and soy sauce. Stir everything together, then bring the pot to a gentle boil before lowering the heat. Let the soup simmer partially covered for 15–20 minutes, just until the potatoes and zucchini are fork-tender.
Remove the pot from heat and use an immersion blender to puree the mixture until smooth. Don’t worry about peeling the zucchini—the skin blends right in and adds both nutrients and color. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, but be careful with hot liquid.
Finally, stir in the heavy cream and shredded cheddar. The cream adds richness, while the cheese melts into the soup for that velvety, indulgent finish. Give it a taste and adjust seasonings as needed. Ladle into bowls and serve warm for the ultimate comfort dish.

Creamy Zucchini Soup
Ingredients
- 2 tbsp butter
- 1 yellow onion peeled & diced
- 3 garlic cloves peeled & minced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- pinch dried oregano
- 1/4 tsp celery salt
- salt & pepper to taste
- dash cayenne pepper optional
- 5 cups fresh chopped zucchini
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- 1 lb russet potatoes washed peeled, and diced
- 1/2 cup heavy cream at room temperature
- 1 1/4 cup shredded cheddar cheese at room temperature
Instructions
- Set a Dutch oven, or other heavy bottomed soup pot, over medium heat. Add the butter to melt, then stir in the onion and cook until softened- roughly 5 minutes. Stir in the garlic and cook for 60 seconds.
- 2 tbsp butter,1 yellow onion,3 garlic cloves
- Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.
- 1/4 tsp dried rosemary,1/4 tsp dried thyme,pinch dried oregano,1/4 tsp celery salt,salt & pepper,dash cayenne pepper,5 cups fresh chopped zucchini
- Add the potatoes, broth, and soy sauce to the pot. Stir everything together to evenly combine and bring the soup to a boil, then immediately reduce the heat to medium.
- 3-4 cups chicken broth,1 tbsp soy sauce,1 lb russet potatoes
- Simmer, partially covered, for 15-20 minutes, just until the potatoes and zucchini are both fork tender.
- Remove the pot from heat and use an immersion blender to puree until the soup’s smooth. Add the cream and cheese, stirring until melted and evenly combined.
- 1/2 cup heavy cream,1 1/4 cup shredded cheddar cheese
- Ladle into bowls, serve warm, and enjoy!
Notes
Also have yellow squash you need to use up? You can use that too!
While I recommend using an immersion blender for a smooth & cream finish, you could also mash the zucchini & potatoes using a potato masher in the soup pot for a chunkier style soup.
You can omit the heavy cream to shave off calories and fat for a better for you summer soup. Nutrition Calories: 293kcal | Carbohydrates: 21g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 903mg | Potassium: 684mg | Fiber: 2g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 25mg | Calcium: 220mg | Iron: 1mg
Serving, Storing, and Customizing Creamy Zucchini Soup
The Best Ways to Serve It
This creamy zucchini soup is cozy and versatile, making it perfect for a weeknight dinner or a simple starter. Serve it hot with crusty bread, garlic knots, or homemade biscuits for dipping. If you’d like to turn it into a complete meal, pair it with a crisp green salad topped with vinaigrette—the freshness balances the soup’s rich, cheesy flavor.
For presentation, garnish each bowl with a sprinkle of shredded cheddar, a swirl of cream, or a few fresh herbs like parsley or thyme. If you want a bit of crunch, homemade croutons or roasted chickpeas make an excellent topping.
This soup also works beautifully as part of a larger spread. Serve smaller bowls before a main course like roasted chicken or pork tenderloin for a cozy, well-rounded dinner.
How to Store and Reheat Leftovers
Leftovers are one of the best parts of making creamy zucchini soup. Once cooled, store it in airtight containers in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat, stirring often so the cream and cheese don’t separate. Add a splash of broth or milk if the soup has thickened too much.
This recipe also freezes well. Just let the soup cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
Customizations and Creative Variations
This soup is flexible and forgiving, making it easy to tailor to your taste. Here are a few fun variations:
- Lightened-Up Version: Skip the heavy cream and use half-and-half or even milk for a lighter bowl.
- Extra Veggie Boost: Add yellow squash, spinach, or even broccoli to the pot before blending.
- Vegan Twist: Replace butter with olive oil, skip the cheese, and stir in a little coconut milk for creaminess.
- Spicy Kick: Add more cayenne or a dash of hot sauce for heat lovers.
- Chunky Style: Instead of blending completely smooth, mash the zucchini and potatoes with a potato masher for a rustic, chunky soup.

FAQs and Final Thoughts on Creamy Zucchini Soup
Do I Need to Peel the Zucchini?
No peeling required. The skin blends right in when pureed, adding nutrients and color. Plus, skipping this step saves time and keeps the soup vibrant.
Can I Make This Soup Without an Immersion Blender?
Yes. If you don’t have an immersion blender, transfer the soup in batches to a standard blender. Just let it cool slightly first and blend carefully with the lid vented to avoid steam buildup.
Can I Make It Dairy-Free?
Absolutely. Swap the butter for olive oil, replace the cream with coconut milk, and use dairy-free cheese or leave it out. The result is still rich and flavorful.
What Can I Serve Alongside This Soup?
This creamy zucchini soup pairs beautifully with crusty bread, a fresh green salad, or roasted chicken. For a lighter meal, serve it as the main dish with a side of roasted veggies.
Conclusion: A Bowl of Comfort You’ll Make Again and Again
This creamy zucchini soup is proof that simple ingredients can create something deeply satisfying. With tender zucchini, hearty potatoes, rich cream, and melty cheddar, it transforms everyday vegetables into a bowl of comfort that’s smooth, flavorful, and perfect for any season.
Whether you serve it as a starter for guests or a quick weeknight dinner with bread on the side, it’s the kind of recipe that always delivers. Easy to customize, freezer-friendly, and bursting with flavor, this soup is one you’ll come back to again and again.