Mediterranean Creamiest Zucchini Soup Ever
This zucchini soup is silky, comforting, and full of Mediterranean flavor. Fresh zucchini blends into a velvety base with garlic, onion, and herbs, while olive oil and a touch of cream (or Greek yogurt) give it a luxurious finish. It’s light yet hearty, making it the perfect starter or a simple, healthy meal with crusty bread on the side.
Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 4
Ingredients
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
4 medium zucchini, chopped
3 cups vegetable or chicken broth
1 tsp dried thyme
Salt & black pepper to taste
1/4 cup heavy cream or Greek yogurt (for creaminess)
2 tbsp fresh parsley or basil, chopped
Lemon wedges for serving
Instructions
Sauté the Base
In a large pot, heat olive oil over medium heat.
Add onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for another 30 seconds until fragrant.
Cook the Zucchini
Add chopped zucchini, broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, until zucchini is very tender.
Blend to Perfection
Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy.
Stir in cream or Greek yogurt. Taste and adjust seasoning if needed.
Finish & Serve
Ladle soup into bowls.
Garnish with fresh parsley or basil and a squeeze of lemon juice.
Serve hot with crusty bread or pita.
Tips
Extra creamy: For an ultra-silky texture, blend in a little cream cheese or mascarpone instead of cream.
Don’t skip the lemon: A squeeze of lemon at the end brightens the soup and balances the richness.
Cool it down: This soup can also be enjoyed chilled—great for warm weather.
Thicker soup: If you like it heartier, reduce the broth slightly or add a peeled potato to cook with the zucchini.
Blending safely: If using a blender, let the soup cool for a few minutes first to avoid splatters.
Variations
Vegan version: Use olive oil and a splash of coconut cream or cashew cream instead of dairy.
Herb twist: Swap parsley for dill, mint, or basil for different Mediterranean notes.
Protein boost: Stir in cooked white beans or chickpeas before blending for a more filling meal.
Spicy kick: Add a pinch of chili flakes or cayenne pepper when cooking the zucchini.
Cheesy upgrade: Top each serving with crumbled feta or Parmesan shavings for extra depth.
Q&A
Q: Can I make this soup ahead of time?
A: Yes. It keeps well in the fridge for up to 3 days. Just reheat gently on the stove and stir in a splash of broth or cream if it thickens.
Q: Can I freeze it?
A: Definitely. Let it cool completely, then freeze in portions for up to 2 months. For best texture, add the cream or yogurt after reheating rather than before freezing.
Q: What can I serve with it?
A: Crusty bread, pita, or a side salad works beautifully. It also pairs nicely with grilled chicken or fish.
Q: Can I make it lighter?
A: Yes—swap heavy cream with Greek yogurt, or skip the dairy altogether and use more broth for a lighter version.
Nutrition Facts
(per serving, serves 4)
(Approximate values)
Calories: 150
Protein: 4 g
Carbohydrates: 11 g
Fat: 10 g
Fiber: 3 g
Sugar: 5 g
Sodium: 480 mg
Conclusion
This Mediterranean Creamiest Zucchini Soup Ever is a smooth, flavorful, and nourishing dish that shows off how simple ingredients can become something special. The zucchini blends into a velvety base, while garlic, herbs, and lemon bring brightness. It’s equally suited as a light starter or a comforting main when paired with bread or salad.