This creamy zucchini soup is a quick, comforting dish that’s perfect for busy days or cozy evenings. With just 10 minutes of prep and 20 minutes of cooking, you’ll have a velvety, nutrient-packed meal ready in no time. The zucchini’s natural sweetness shines through, balanced by a hint of garlic and herbs for a savory depth that’s utterly satisfying.
Every spoonful offers a silky-smooth texture that feels indulgent yet light, making it ideal for any season. Its vibrant green color and fresh aroma are as inviting as its flavor. Whether you’re craving something wholesome or need a simple, elegant starter, this soup delivers on all fronts—effortlessly.
Fresh & Flavorful Zucchini Soup Ingredients
- 2 tablespoons coconut oil (or substitute with olive oil)
- 2 shallots, chopped (⅔ cup; or use 1 small onion)
- 3 medium zucchini (1½ pounds), chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, stemmed and sliced (adjust for spice level)
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger (or ½ teaspoon ground ginger)
- ½ teaspoon cane sugar (optional, for balance)
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Simple Steps to Creamy Zucchini Soup
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the shallot, zucchini, garlic, serrano, and salt. Cook, stirring occasionally, for 8 minutes, or until the zucchini is soft but not mushy.
- Add the coconut milk, lime zest, ginger, and sugar. Simmer for 15 minutes to blend flavors.
- Turn off the heat and let the soup cool slightly for easier blending.
- Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
- Pour the soup into bowls. Drizzle with extra coconut milk if desired, and garnish with basil and cilantro. Serve with lime wedges for squeezing.
Perfect Pairings: Serving Suggestions
This creamy Zucchini Soup pairs beautifully with a slice of crusty sourdough bread or a side of garlic naan for dipping. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette or a quinoa bowl topped with roasted vegetables. Don’t forget the lime wedges—they add a bright, zesty finish!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the serrano pepper for jalapeño for a milder kick, or add a handful of spinach or kale for extra greens. If you’re not a fan of coconut milk, try using heavy cream or cashew cream instead. For a protein boost, stir in cooked chickpeas or shredded chicken before serving.
Keep It Fresh: Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of water or coconut milk to reach your desired consistency. This soup also freezes well—just thaw overnight in the fridge before reheating.
Blend It Right: Equipment Guidance
For the smoothest texture, use a high-speed blender to puree the soup. If you don’t have a blender, an immersion blender works just as well—simply blend directly in the pot. Be cautious when blending hot liquids; allow the soup to cool slightly and blend in batches if needed to avoid spills or splatters.
Quick Tips for Busy Cooks
To save time, chop the zucchini, shallots, and garlic in advance and store them in the fridge until you’re ready to cook. If you’re short on fresh herbs, substitute with 1 teaspoon of dried basil and cilantro—just add them while cooking instead of blending. This recipe is forgiving, so don’t stress over exact measurements!
Zucchini Soup
Ingredients
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 cloves garlic, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook, stirring occasionally, for 8 minutes, or until the zucchini is soft but not mushy.
- Add the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes. Turn off the heat and allow to cool slightly.
- Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
- Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.