Is zucchini good in a soup?

Absolutely. Zucchini’s mild flavor plays well with herbs, garlic, and other veggies, and it blends like a dream for creamy soups without cream. It’s also quick-cooking, which means you can get a silky-smooth, flavorful bowl on the table in less time. And because zucchini is naturally low in calories but high in vitamins and fiber, you’re getting something that’s both tasty and good for you.

Should you peel zucchini for soup?

Nope! Unless the skin is super thick or your zucchini is past its prime, keep it on. The peel softens during cooking, adds color, boosts nutrients, and saves you prep time. Just wash it well before chopping. Bonus: leaving the skin on keeps your soup a gorgeous shade of green.

How do you cut zucchini for soup?

For pureed soup, big or small cuts will blend down, but aim for uniform chunks about ½ to 1 inch so they cook evenly. If you’re going chunky-style (no blend), go a little bigger so they hold their shape. Always lop off the ends first. Even cuts not only cook better but also help the soup blend more quickly, meaning you’ll spend less time at the stove and more time enjoying your bowl. It’s a small detail that makes a big difference.

What spices work well with zucchini?

Zucchini loves company. Basil, oregano, thyme, and parsley are classics. Dill adds brightness, while cayenne or red pepper flakes bring gentle heat. Garlic and onion deepen the flavor, and a splash of lemon at the end makes it pop. You can also experiment with cumin or coriander for an earthy twist, or rosemary for a Mediterranean vibe. Because zucchini’s flavor is so mild, it’s a perfect blank canvas for whatever spice mood you’re in, from fresh and herby to bold and smoky.

How healthy is zucchini soup?

Very. This one’s naturally low-calorie, fiber-rich, and full of vitamins A and C. The white beans add plant protein, olive oil gives healthy fats, and it’s totally dairy-free. Basically, it’s a bowl of health that tastes like comfort food. Zucchini also supports hydration since it’s high in water content, and the fiber helps with digestion. Add in the antioxidants from fresh herbs and garlic, and you’ve got a nutrient-packed meal that still feels indulgent. Healthy eating really doesn’t get much more delicious than this.

How do you cook zucchini soup in a crock pot?

Add all vegetables, beans, seasonings, and stock to the crock pot. Cook on low for 6–7 hours or high for 3–4 hours, until vegetables are very tender. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a countertop blender. Return to the pot, stir in lemon juice, adjust seasoning, and garnish with fresh herbs or croutons before serving. This slow-cooking method allows flavors to meld beautifully and is perfect for hands-off preparation on busy days.

Creamy Zucchini Soup (without Cream)

Description

Who needs cream anyway? This Creamy Zucchini Soup comes out crazy silky, smooth, and velvety without the cream. It's a healthy pureed soup with fresh zucchini and white beans for that sneaky richness, plus garlic, carrots, celery, and herbs. This vegan soup is somehow both light enough for lunch and filling enough for dinner. Seriously, even your most cheese-obsessed friend won’t miss the cream.

Ingredients

Scale

1 tablespoon extra virgin olive oil (plus more for serving)
1 large yellow onion, finely chopped
3 cloves garlic, diced
3 stalks celery, diced
2 carrots, diced
2 medium zucchini, cut into 1/2 inch cubes
1 (15 ounce) can white beans
1/2 teaspoon Italian seasoning
¼ teaspoon cayenne red pepper powder (or less to taste)
salt and pepper (to taste)
4 cups vegetable stock
1/2 tablespoon lemon juice (for serving)
fresh herbs, finely chopped (for serving)
croutons (for serving)

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Instructions

In a large stockpot or 6 quart Dutch oven, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, celery, and carrot. Sauté until tender, about 3-5 minutes, stirring often.
Add zucchini, white beans, Italian seasoning, cayenne pepper, and vegetable stock. Stir to combine and bring the soup to a simmer.
Turn the heat down to medium-low and cover the lid. Allow the soup to simmer for 15 minutes, stirring occasionally.
Use an immersion blender to puree the soup. You can also transfer the soup (in batches) to a blender to puree. (For a chunkier soup, use a potato masher or a fork to mash some of the zucchini cubes and beans).
Top with a drizzle of lemon juice and olive oil, a sprinkle of fresh herbs, and croutons and serve immediately. You can also add a sprinkle of Parmesan cheese if desired.

Notes

How to store: Cool soup completely, then store in an airtight container in the refrigerator for up to 4 days.

How to reheat: Warm on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of stock if it’s too thick.

How to freeze: Ladle cooled soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American