The Soup That Basically Saves My Sanity
Alright, picture this: It’s one of those days where you look in the fridge and think, “How... exactly... did I end up with this many zucchinis?” (I swear they multiply like rabbits when I’m not looking). This creamy zucchini soup has been my go-to rescue recipe for ages – especially when I’m craving something cozy, low-carb, and honestly, just dead simple. Once I tried to serve it in a fancy mug for a dinner party but spilled half on the carpet. Still delicious, though! Anyway, if you need a fuss-free way to use up a glut of zucchini (or courgette for my UK pals), this is it. And, uh, don’t be surprised if you start making it weekly.
Why You'll Absolutely Get Obsessed with This
I make this when I want to eat healthy but just can’t be bothered with “salads” (some nights I want to pretend I’m a responsible adult, but, like, not that responsible). My family goes crazy for this because it’s so creamy you’d swear there’s a pint of potatoes in there somewhere (there isn’t, unless I’m really distracted and throw the wrong veg in the pot – true story). Plus, if you ever end up with sad, slightly bendy zucchini, it still turns out ace. Also, it’s quick. If I can pull this off while wrangling a toddler and dodging the cat, so can you.
What You'll Need (But Don't Stress the Details)
- 3-4 medium zucchini (about 600g) – Or that one massive one your neighbor gave you. Peeling is optional; I usually don’t bother.
- 1 onion, chopped – White, yellow, heck, I’ve even used a red one once in a pinch. My grandmother swore by Vidalia, but anything goes.
- 2-3 cloves garlic – Or a fat spoon of pre-chopped (no shame here).
- 2 cups chicken or veggie broth – Homemade if you’re feeling fancy; boxed if you’re me on a Tuesday. Water with a bouillon cube has saved me more than once.
- ½ to 1 cup heavy cream – Or sub with coconut cream for dairy-free. I’ve tried half-and-half; it’s fine, just not as lush.
- 2 tablespoon olive oil or butter – Sometimes I use a mix, depending on what’s within reach.
- Salt & pepper – To taste. I rarely measure, just go by vibe.
- Optional: pinch of nutmeg or a squeeze of lemon juice (learned this from a friend, actually brightens it up!)
- Topping ideas: fresh herbs (chives, parsley, dill), a swirl of cream, bacon bits, or grated cheese
Let's Make This Creamy Zucchini Soup (It’s Dead Easy)
- Chop your veggies. No need to be precious about it – it all gets blitzed later. Just chunk up the zucchini and onion, peel your garlic if using fresh.
- Heat oil or butter in a biggish saucepan over medium. Toss in the onion. Stir it around till it softens (about 5 min). If it gets a bit of color, that’s totally fine. Drop in the garlic for a minute or so – but don’t burn it!
- Add zucchini. Stir well. It’ll look like too much, but it shrinks down. Season with a bit of salt and pepper.
- Pour in broth. Bring the whole thing to a simmer, slap on a lid, and let it bubble gently for 15-20 minutes. The zucchini should be super soft, almost collapsing. (This is where I usually sneak a taste and occasionally burn my tongue. Every. Time.)
- Blend it up. Use a stick blender right in the pot (my favorite lazy trick). Or, carefully transfer to a stand blender in batches, but honestly, I hate the mess. Don’t stress if it’s not totally smooth – a little texture is nice.
- Stir in cream. Go wild. Start with half a cup, taste, then add more if you want extra velvety soup. (I always want extra velvety soup.)
- Final seasoning. Taste it. Maybe more salt, pepper, or a sprinkle of nutmeg. Sometimes I add a squeeze of lemon here for zing. Serve hot, preferably in your least chipped bowl.
Notes from My Kitchen (Read: Random Discoveries)
- I’ve made this with skinny and chunky zucchini and sometimes a mix. Doesn’t matter as long as you chop them up.
- If your soup is too thin, just simmer it longer with the lid off; if it’s too thick, splash in more stock. Easy fix.
- The flavor gets even better overnight in the fridge. If you can resist eating it all at once. I almost never do.
Variations I’ve Tried (Some Good, Some Weird)
- Spicy version: Throw in a pinch of chili flakes or cayenne. I love the kick, but my kids… not so much.
- Green overload: Added spinach once for an iron boost – it went a bit army green but tasted great.
- Cheesy: Melt in a handful of grated cheddar at the end. So good, but honestly, it’s rich enough without it.
- Don’t add broccoli. I thought it’d work. It did not. Tasted like… punishment soup. Learn from my mistakes!
Do You Really Need Fancy Gear?
Immersion blender is my MVP here. But if you don’t have one, a regular blender or even mashing with a potato masher (bit rustic, but does the job) works. Just be careful with hot soup! On second thought, let it cool a bit before blending. Or live dangerously; your call.
How to Store Leftovers (If You Have Any…)
Pop leftovers in a container with a tight lid. Keeps in the fridge for 3-4 days – though honestly, in my house it never lasts more than a day! You can freeze it too, but sometimes dairy can get a bit weird when thawed. Still tastes nice, just a touch grainy.
How I Serve It (And You Probably Should, Too)
I like to serve this with a crunchy hunk of low-carb toast or, on lazier days, just a sprinkle of crispy bacon on top. My cousin dunks her grilled cheese in it, which I admit is genius (even if it’s not keto, strictly speaking). Sometimes we just add a giant swirl of cream and some snipped chives and call it a meal.
Stuff I’ve Learned the Hard Way (Pro-ish Tips)
- Don’t rush the onion. I once tried to speed things up and ended up with weird-tasting soup. Let it sweat, it’s worth it.
- If you use a blender, don’t overfill it. Soup volcanoes are real and messy. Lid on, hand on top – trust me.
- And if you forget to season as you go, it’ll taste flat. Just add a little extra salt at the end if you must.
Questions People Actually Ask Me
- Can I make this vegan? Oh, totally, just use veggie broth and coconut cream. It’s a bit sweeter, but honestly, still silky.
- Is this really keto? Yeah, unless you go wild with the croutons or bread. Zucchini is super low-carb (check Diet Doctor if you like charts).
- Why’s my soup bitter? Old, massive zucchini can get bitter; peel them and scoop out the seeds – or just use smaller ones.
- Can I use milk instead of cream? I mean, you can, but it won’t be quite as dreamy. Still good though!
- What else can I toss in? Leek works, or a handful of baby spinach (see above). For ideas, I sometimes peek at Serious Eats for inspiration.
If you’re after more cozy keto-friendly ideas, I’ve nicked a few tricks from Ruled.me before, and they've got loads of soups and easy weeknight dinners.
Anyway, let me know if you make this – or if your zucchini do start multiplying at night. I’ll believe you.
Ingredients
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups chicken broth (or vegetable broth)
- ½ cup heavy cream
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
-
1Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
-
2Add minced garlic and cook for 1 minute until fragrant.
-
3Stir in chopped zucchinis, salt, and pepper. Cook for 5 minutes, stirring occasionally.
-
4Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, until zucchinis are tender.
-
5Remove from heat. Use an immersion blender to puree the soup until smooth and creamy.
-
6Stir in heavy cream. Reheat gently if needed. Serve hot, garnished with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!