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Cream of Zucchini Soup

August 1, 2015

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!

Cream of Zucchini SoupOhhh you guys.

I actually have a zucchini harvest this year! Like a real one – one to actually do something with…and not just hoard the handful of squash that come off!

Cream of Zucchini SoupLast year it finally dawned on me…the pollinators in my yard were so few. Sure I tried pollinating the zucchini flowers myself, but still, I would end up with just a handful every year (last year a big fat TWO).

I decided to plant a wildflower garden the following spring to bring more pollinators to our yard, and we ended up making it a big birthday gift for my oldest two spring baby girls who turned 4 and 6 this spring. My husband dug out a large 10 foot square bordered space in our backyard, we put fresh topsoil down, and the girls sprinkled a butterfly wildflower seed mix…and we waited.

Cream of Zucchini SoupThe buzzing and fluttering activity out in our backyard all summer has been such a joy. I walk out to the garden every morning and you can see and hear the bees all over the garden.

And my zucchini…I get to pick it daily. Daily friends! That is more than just a coincidence!

So usually I end up waiting for my favorite farmer at the market to put her zucchini at 50 cents a squash, load up, and make some cream of zucchini soup for the freezer…and this year – I get to use my own!

Cream of Zucchini SoupWe stir in a dollop of sour cream into each bowl along with fresh chopped chives and it makes a delicious lunch. This soup packs up great into school soup thermoses, and freezes very well.

Cream of Zucchini SoupDespite zucchini’s neutral/bland flavor, this soup is nothing short of amazing in taste. When you cook a veggie combo down in that pot with some friendly fats, garlic, and sea salt the flavor will blow you away.

Take advantage of your exploding garden – or those amazing farm stand or market prices and stock up the freezer for fall!

Cream of Zucchini SoupProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

5.0 from 3 reviews
Cream of Zucchini Soup
Author: 
 
Ingredients
  • ¼ cup or so of butter to cook in (or tallow/lard, coconut oil, avocado oil)
  • 2 small/medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 5-6 medium zucchini, coarsely chopped
  • 5-6 large cloves of garlic, minced
  • 1½ quarts bone broth (homemade preferable for more nutrients but use what you have)
  • ⅛ - ¼ tsp cayenne (this is optional if you don't like heat - it is still really good without it)
  • Sea salt/pepper to taste (If your broth was unseasoned be sure to season liberally)
  • Whole sour cream and chives to garnish the top
Instructions
  1. Melt your butter in a soup pot and add the onion, carrot, celery, and zucchini along with a big pinch of sea salt to draw out the veggie's juices to sweeten them. Cook on medium heat for 10-15 minutes stirring occasionally.
  2. Add the garlic and cook for a minute.
  3. Add the broth and cayenne and bring to a simmer for about 5 minutes.
  4. Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
  5. Garnish with a dollop of whole sour cream and chopped chives if you want!

For more real food lunch ideas, follow my Lunch Ideas board on Pintrest!

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24 Comments

  • Reply Emily @ Recipes to Nourish August 2, 2015 at 2:17 pm

    This sounds delicious! I bet my Tiny Love would love this. I must make some.

  • Reply carol August 3, 2015 at 7:49 pm

    This looks great. It will be a nice change from our broccoli soup! Love recipes that use homemade bone broth.

  • Reply Karissa August 3, 2015 at 9:21 pm

    Oh my gosh – this looks so good! What an awesome way to still eat those summer veggies during the winter by freezing this soup.

  • Reply Marjorie August 4, 2015 at 8:53 am

    I have a bumper crop of zucchini this year and I love this idea! I’m trying this today 🙂

  • Reply Loriel August 4, 2015 at 8:53 am

    This looks SO tasty! I can’t wait to make it.

  • Reply Susie August 4, 2015 at 9:03 am

    We have so much zucchini this year. I’ll be making this today

  • Reply linda spiker August 4, 2015 at 10:06 am

    Gorgeous color and the recipe sounds delicious! Your garden is amazing too. Can’t grow a thing here in California. We are only allowed to water twice a week now 🙁

  • Reply Megan Stevens August 4, 2015 at 10:27 am

    Mmm, this looks so so good! Zucchini is my favorite veggie! Love all your flowers in the garden, too. You really bring summer alive in this post! Viva bone broth soup in summer! 🙂

  • Reply The Provision Room August 4, 2015 at 11:29 am

    It will be on the menu plan this week! All our zucchini is ripening as we speak!!! Exciting and delicious times!!! 🙂

  • Reply Tash August 4, 2015 at 12:06 pm

    I put zucchini in a lot of recipes, but I’ve never had it as a soup! I’ll have to try this 🙂

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  • Reply Wendy August 25, 2015 at 2:34 pm

    This looks amazing! I have been zucchini obsessed lately. For some reason I’ve never tried soup with zucchini in it so I’ll have to give this a try.

  • Reply Chad Kinsinger August 30, 2015 at 10:48 pm

    It’s the perfect soup for combating flu season and cold winter nights, all while being incredibly scrumptious. Good bye evil colds, hello yum in my tum.

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  • Reply Tangela November 12, 2015 at 8:50 am

    I have a good bit of shredded zucchini that I have frozen and I would love to try this recipe! Can you tell me how many cups 5-6 zucchini makes? I froze my zucchini in 2 cup batches. Thanks in advance!

    • Reply Renee Kohley November 13, 2015 at 1:27 pm

      Oh I would say one of those 2 cup bags is probably 1 zucchini? The recipe is really forgiving – go ahead and try like 5 bags and you can add more broth if it is too thick, or add more zucchini if it is too thin 🙂

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