This is the time of year when my garden always goes from quaint, farmhouse garden to the jungle from Jumanji. All the vegetables are expanding and pushing out of their little spaces into the aisles and encroaching on each other. However, there’s perhaps no bigger monster in the garden than the summer zucchini.
Zucchini is one of those vegetables that it becomes difficult for me to keep up with as the summer goes on. It seems to go from flower to vegetable-the-size-of-my-arm in about two days. And, of course the plant produces like crazy!
So that led me to thinking of ways to use up all these massive veggies that I have in excessive quantities.
I’ve previously made Zucchini Bites and I have an incredible Zucchini Bread recipe that I can’t wait to share with you, but I wanted something that I could use the really big zucchini for. The zucchinis that have big seeds don’t always make for the best ones to use in bread or other recipes but because they grow so fast, these zucchinis are inevitable.
I decided to make a creamy Zucchini Soup that would use two of my giants.
For the love of soup
If you know me from my personal Instagram @rachelquenzer then you know that I love soup and I’m always sharing soup recipes. It’s one of those things that I can eat year-round. This Creamy Zucchini Soup is sure to become a summer soup staple for us.
One of my favorites ways to make soup our of vegetable is to roast the vegetables first. This gives everything a beautiful caramelization that really enhances the flavor of the soup. I did this with this Creamy Zucchini Soup and the Roasted Red Pepper and Tomato Soup that I made here on Sugar Maple Farmhouse last summer.
Making Roasted Creamy Zucchini Soup
I started this recipe by slicing up my two largest zucchinis. They were literally as long as my forearm and as wide as my calves. If you’re using small zucchinis for the Creamy Zucchini Soup, I’d suggest using five or six to make up the difference.
I also sliced onions and then added the zucchini, onions and whole cloves of garlic to a baking sheet. I coated both side with olive oil, add on salt and pepper and then put them in the oven for 20 – 25 minutes at 425. I made two cookie sheets full of these yummy ingredients.
Once everything was cooked, I added these to the blender with 32 oz. of chicken broth. You can use vegetable broth if you want to keep this recipe vegetarian, but I’ve found that I prefer soups made with chicken broth over soups made with veggie broth.
Blend on high for a few minutes. This Creamy Zucchini Soup is a bit thinner than a “Cream of” soup (Note: I called it creamy not Cream of Zucchini.) You want everything to really have a chance to liquify. I prefer to do this in the blender versus with an emulsifier. I have Ninja Blender that wasn’t insanely expensive, and I really love it. I use it to make most of my soups. You can find it {HERE}.
I blended in two batches to make sure that I had enough room for all the veggies and half the liquid in each batch.
Finishing off the Creamy Zucchini Soup
Once the zucchini soup was blended, I added it to my favorite Dutch oven from Le Creuset. I’ve found {THIS} Dutch oven is the best for everything from making soups to making Sourdough and roasting.
Once in the Dutch oven, I add the cream and stir it in. I prefer to do this before bringing the soup to a boil because I don’t want the cream to cook before it’s blended.
Then it’s time for the seasoning!
I had a lot of fun seasoning this Creamy Zucchini Soup. Zucchini is one of those vegetables that I personally think tastes much better with a generous helping of salt and pepper. So, I added more here. Then I added some additional garlic salt too and ground ginger! Ground ginger isn’t something that I normally add to my soups, but I found that it really helped to bring out the flavor with the Creamy Zucchini Soup.
Topping off your soup
I also had a lot of fun with toppings on this soup. I made some homemade croutons literally with sandwich bread, added in some pine nuts, paprika and plain Greek Yogurt. They were all so good but being a girl who loves creamy things, the yogurt really added a lot here. You can add in sour cream if you like but truly, yogurt is the way to go.
If you don’t want to make croutons then a good piece of crusty bread will work perfectly for dipping with your Creamy Zucchini Soup.
Thank you so much for visiting today, friends! I hope you enjoyed this post and I hope you’ll come back again to see what else we’re up to at Sugar Maple Farmhouse.
To get the full, printable recipe and get step-by-step instructions, visit the recipe card below. For more delicious recipes from Sugar Maple Farmhouse, click {HERE}.
For some other fun summer recipe, visit a few of my blogger friends’ summer recipes too!
- Easy Peach Crisp from Jenn at Down Shiloh Road
- Oatmeal Kazookie Summer Recipe with Bethany from shiplapaddict.blog
- 5 Summer Cocktails with Deborah at hipandhumblestyle.com
- Kelly at citygirlmeetsfarmboy.com always has great recipes and decor!!
- Summer Corn & Heirloom Tomato Salsa with Jen from alittledoseofjen.com
- Grilled Corn Summer Salad with Pickled Blueberries at with Meeghan at caligirlinasouthernworld.com
- Summer Salad recipes from Kaycie at greybirchdesigns.blogspot.com
- Watermelon Lemonade with Mint from the Sugar Maple Farmhouse kitchen

Creamy Zucchini Soup
Equipment
- Baking sheets
- Blender
- Dutch oven
Ingredients
- 2 large zucchini (Or 6 small zucchinis)
- 2 large yellow onions
- 8 cloves of garlic, peeled
- 4 Tbsp. of olive oil
- 32 oz. of chicken broth or vegetable broth
- 1/2-1 cup of heavy cream If you want it a little less creamy use a 1/2 cup. A little more, use the whole cup
- 2 Tbsp. of garlic powder
- 2 tsp. of ground ginger
- Salt and pepper to taste. Use at least 3 tsp. of salt and be generous with the pepper. It will taste better! Add one tsp. at a time and mix it in, if you're nervous.
Instructions
- Preheat the oven to 425 degrees.
- Slice your zucchinis and onions and add them to a baking sheet along with the garlic cloves.
- Add the olive oil to coat both sides and add salt and pepper on both sides too.
- Add them to the oven for 25 minutes. Work in batches if you have to. I made this in two batches.
- Once the batches are done, add them to the blender with the chicken broth.
- Blend for a few minutes each on the liquify setting. I blended for about 4 minutes.
- Add the zucchini soup to a Dutch oven on a low flame.
- Add in your heavy cream and blend together. Bring to a boil once the cream is well blended.
- Add in your other seasonings and let the soup simmer for at least 15 minutes to heat through and allow all the flavors to come together.
- As noted above in the ingredients, make sure to be generous with the salt and pepper. Just do it slowly.
- Top with your selected toppings and enjoy!
That soup sounds so good and looks delicious. I have never had zuchini soup and I will make this the next time I see zuchini in the market.
Sometimes there is nothing quite like a lovely warming soup and this sounds like a delicious recipe! I am going to have to try making it myself.
I have a bunch of zucchini right now too. I had planned to fry it, but this looks better!
What a great way to use zucchini. Now if my neighbors have extra, then I could make this.
I have to try this! Zucchini is one of my favorite vegetables. I can’t believe I’ve never heard of this before.
Ooo this looks so good! I love a delicious soup. I’ll keep this in mind when it starts to get chilly out.
I think this is the first time I’ve ever heard of making soup from Zucchini! it sounds like a perfect meal on a cozy night.
This looks and sounds amazing. I totally love zucchini, so for sure I want to make it.
Soups are so underrated, I personally love soups no matter the time of the year. They are a comforting and a great way to use all teh bounty. Your soup looks so wonderful reminds me of a soup my mom was used to cook for us.
This is very healthy and I want to make this for my hubby. His doctor told him to eat more veggies.
I like this recipe a lot. I am a soup person. But I do not have a Dutch oven.
Rachel,
What could I do instead of using the Dutch oven?
Yumm this soup looks amazing, I love zucchini so good! I totally gotta make this
This soup would be great for garden zucchini! Love the croutons too!
Creamy soups are my favorite! We are huge fans of zucchini so I know my family would love this one!
This soup looks really delicious! Zucchini is coming in to season soon too.
I’ve been trying more zucchini dishes. I have yet to try soup though
This soup looks really yummy and flavorful. I can’t wait to give this recipe a try.
I love zucchini and I love soup. But I ‘ve never tried zucchini soup. I am so curious to try your recipe. Sounds so tasty!
I’ve never had zucchini soup but this looks so tasty! I love soup all year round. Thanks for the idea!
I love how easy and comforting this is!! Will definitely try it!
It’s a dreary day in my neck of the woods and I have all the ingredients to make this creamy zucchini soup. I can’t wait! It looks absolutely delicious!!
Well, you made this soup look delicious with all those great photos. I love zucchini so now I’ll be trying your soup recipe. Thanks!
This sounds like a delicious soup. I love simple recipes where we can use up the abundance of fresh summer veggies!
I had a few zucchini I needed to use up and this soup was the perfect way to use them up! Deliciously creamy,
Zucchini is one of my favorites, but I haven’t had zucchini soup before. That looks so creamy. Must be good.
This soup looks so amazing! I love zucchini but I have never tried to turn it into a soup. Love the added pine nuts on top!
Love zucchini and I’m the type of person who could eat soup year round! Yummy!
I’m ready to join you at your table. The soup looks amazing and so does the setting and the glass of white wine. Well done! This makes me want to replicate the soup and setting at home 🙂
I’m so glad I found this recipe. We have some enormous zucchini in the garden and I was afraid I was going to have to feed them to the chickens
I have been making a few different zucchini dishes for my family so I guess this soup will be the next item on my list.
This looks delicious! My father-in-law always had a wonderful garden with bumper crops of zucchini. We started a small garden this year, next year we will have to expand and include zucchini.
I am obsessed with all things zucchini right now! This sounds like a yummy easy and wonderful summer soup recipe
Gorgeous! I love zucchini’s but have never tried the soup! I’ll have to make this someday. Thank you for sharing.
I haven’t tried zucchini soup, I need to make this looks delicious perfect creamy soup with crouton yum.
Oh my,this looks so satisfying! Can’t wait to try it!
This soup looks incredible! Beautiful photos as well!
I am a HUGE zucchini fan! I’ll be making this soon! Thanks!