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Creamy Zucchini Soup

A great way to get zucchini haters to love their veggies!
Prep Time10 mins
Cook Time40 mins
Course: Lunch, Soup
Cuisine: French
Keyword: Easy, Soup, Vegan, Vegetarian
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • 3 T Olive Oil
  • 1 small Onion diced
  • 1 clove Garlic chopped
  • 1½ - 2 lbs Zucchini*
  • 2/3 c Vegetable Stock low-sodium or unsalted
  • ¼ c White Wine
  • ¼ c Water
  • Parmesan Cheese optional, for serving


  • Put a pot on the stove over medium-low heat; add olive oil and onions to the pot. Season with a little salt and pepper and sauté until translucent; about 10-12 minutes, stirring occasionally. Add garlic and stir for 1-2 minutes.
  • Meanwhile, cut the zucchini in ½ lengthwise and then slice into ½ moons. Add the zucchini to the pot, season with salt and pepper and stir. Cover the pot, leaving the lid on a tilt and sauté for about 20 minutes, stirring occasionally.
  • Add the stock, wine and water to the pot. Bring to a simmer; simmer for 5-10 minutes.
  • Use an immersion blender to puree the soup.
  • Taste and adjust seasonings if necessary.
  • Serve warm.**


*You want good, tender zucchini.  If you don't have that, it will greatly affect the taste of the soup.
**I actually like it cold too. I’m eating the leftovers cold as I type this because sometimes I’m too hungry to wait the 1-minute the microwave takes. But I get that cold soup isn’t for everyone.