If you’re looking for a simple, comforting way to enjoy summer’s most abundant veggie, zucchini, this creamy zucchini soup is the answer. It’s loaded with flavor thanks to garlic, onion, and sweet yellow pepper. Blended until silky smooth and topped with a swirl of sour cream, it’s the kind of bowl you’ll want on repeat. Check out our Zucchini Fritters for another summer recipe you must try!
Ingredients You’ll Need
This soup keeps it straightforward with pantry and garden staples:
- Zucchini: No need to peel, just chop and simmer!
- Garlic & Onion: Add the essential savory base.
- Yellow Pepper: Brings natural sweetness and color.
- Beef Broth: Adds richness and depth (chicken or veggie broth work, too!).
- Sour Cream: A creamy, tangy finish without the heaviness.
How to Make It
Everything comes together in one pot, no fancy techniques required. You’ll start by boiling the vegetables in broth, simmering until tender, then puréeing the whole thing into a velvety soup. Stir in the seasoning, then finish each bowl with a dollop of sour cream and a sprinkle of parmesan. Dinner = done.
Substitutions and Swaps
- Vegetarian Option: Swap beef broth for vegetable broth.
- No Yellow Pepper? Use a red or orange bell pepper instead.
- Dairy-Free: Skip the sour cream for a dairy-free soup.
- Extra Creamy: Blend in a splash of cream or milk for a richer texture.
Tips for Success
- Use an immersion blender right in the pot for easy cleanup.
- Don’t overcook the zucchini—20 minutes is just right for blending.
- For a thinner consistency, add a bit more broth or water when blending.
- Taste and adjust salt and pepper before serving.
Storage and Freezing
This zucchini soup stores beautifully!
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently.
- Reheating: Warm slowly over medium heat, stirring occasionally.
Zucchini Soup
Ingredients
- 1 small yellow onion, quartered
- 1 medium yellow pepper, diced
- 2 teaspoons minced garlic
- 3 large zucchini, about 6 cups, cut into large chunks (skin on)
- 32 ounces beef broth
- ⅛ teaspoon paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- sour cream, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- In a large pot over medium heat, combine onion, yellow pepper, garlic, zucchini, and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until zucchini is tender.
- Remove from heat. Use an immersion blender to purée the soup until smooth.
- Stir in paprika, salt, and pepper.
- Ladle into bowls and top with a spoonful of sour cream and a sprinkle of parmesan cheese. Serve warm.
More Summer Favorites
Watermelon Salad
A fresh and easy watermelon salad with feta, cucumber, and mint, finished with a homemade balsamic glaze. Summer in a bowl!
2 Ingredient Pulled Pork
Tender, juicy Two Ingredient Pulled Pork is a must-have slow cooker meal—so easy, so flavorful, and loaded with barbecue goodness!
Strawberry Chicken Salad
This Strawberry Chicken Salad is a tantalizing blend of tender chicken, fresh strawberries, creamy goat cheese, vibrant spinach, crisp red onions, and refreshing cucumbers, all drizzled with a light balsamic vinaigrette dressing.