If you’re looking for a soup that’s both comforting and bright, you’ve got to try this Creamy Zucchini Soup with Herbs Recipe. It’s one of those dishes that feels fancy but comes together with simple ingredients you probably already have on hand. Creamy, herbaceous, and just a little tangy from lemon juice, it’s become a staple in my kitchen—especially when zucchini is in season and I want something nourishing without turning on the oven for hours.
Why You’ll Love This Recipe
- Super Creamy Texture: Thanks to raw cashews blending into the soup, it’s rich without needing cream or dairy.
- Fresh Herb Flavor: Tossing in fresh herbs right before blending gives it a vibrant, garden-fresh taste you won’t get from dried seasonings.
- Quick and Easy: From start to finish, you’ll have a delicious soup in about 45 minutes, perfect for weeknight dinners or unexpected company.
- Customizable: Swap herbs, adjust thickness, or add your favorite garnishes to suit your taste every time.
Ingredients & Why They Work
This Creamy Zucchini Soup with Herbs Recipe uses simple, wholesome ingredients that play off one another for a perfectly balanced, fresh, and creamy experience. I always suggest picking fresh, firm zucchinis for the best texture, and don’t forget the raw cashews—they’re the secret to that luscious creaminess without milk or cream.
- Olive oil: Provides a silky base to sauté the aromatics and adds depth of flavor.
- Onion: Adds sweetness and a foundational savory flavor that makes the soup hearty.
- Garlic: Offers a punchy warmth that wakes up the entire soup.
- Zucchini: The star ingredient—fresh, tender, and loaded with moisture to create the body of the soup.
- Vegetable or chicken broth: Adds savory richness and helps cook zucchini down until tender.
- Raw cashews: Magic for creaminess when blended—they’re mild but add a velvety texture.
- Kosher salt and black pepper: Essential for enhancing and balancing all the flavors.
- Lemon juice: Brings brightness and a subtle tang that cuts through the creaminess beautifully.
- Fresh herbs (dill, basil, or parsley): I love fresh herbs right before blending for that bright, aromatic lift.
Make It Your Way
One of the things I love most about this Creamy Zucchini Soup with Herbs Recipe is how flexible it is. You can tweak it to suit your mood, your pantry, or whatever you have fresh at home. Trust me, it still comes out delicious every time.
- Variation: I sometimes toss in a handful of spinach or kale for extra greens. It doesn’t change the flavor much but adds a nutritional boost.
- Dairy-free version: This recipe is naturally dairy-free thanks to the cashews, so if you want to keep it vegan, just stick to vegetable broth instead of chicken broth.
- Herb swaps: Don’t have dill? Basil or parsley work great. I sometimes mix all three—that combo tastes like a fresh herb garden in a bowl.
- Add spice: If you like a bit of heat, a pinch of red pepper flakes or a dash of smoked paprika adds a smoky kick.
Step-by-Step: How I Make Creamy Zucchini Soup with Herbs Recipe
Step 1: Sauté the aromatics until soft and fragrant
Heat your olive oil in a large pot over medium-high heat—this is key to coaxing out the sweet flavors of your onion. I finely chop the onion so it melts right into the soup. Sauté it for about 4 to 5 minutes until it’s soft and just starting to get a little color. Then add the garlic and stir for about a minute—don’t let it burn or your soup will get bitter!
Step 2: Add zucchini, broth, cashews, and seasonings
Toss in your zucchini slices, pour in the broth, and then sprinkle the cashews and season with salt and pepper. Bring everything up to a boil. Once boiling, turn the heat down, cover the pot, and let it simmer for 15 to 20 minutes until the zucchini is tender and everything has melded together.
Step 3: Blend in herbs and lemon juice for freshness and creaminess
Add your fresh herbs and lemon juice right before blending. This keeps their bright flavor intact. Then, use an immersion blender to blitz everything until silky smooth. Don’t have one? No worries—just blend in batches in a high-powered blender. In my experience, the blender gets the soup extra smooth, but I love the rustic texture an immersion blender gives, so it’s really up to your preference.
Step 4: Serve with garnishes and enjoy!
Ladle the soup into bowls and drizzle with a little more olive oil, plus a sprinkle of fresh herbs. This final touch makes every spoonful fresh and inviting.
Pro Tips for Making Creamy Zucchini Soup with Herbs Recipe
- Use fresh, firm zucchini: Older or watery zucchini can make the soup thin or bitter. Firm, fresh squash will give you the best flavor and texture.
- Don’t skip soaking the cashews: If you have time, soak raw cashews for 30 minutes before blending—they’ll soften and blend even creamier.
- Add lemon juice last: Adding it right before blending keeps the lemony brightness fresh and prevents it from cooking off.
- Blend carefully: If your soup seems too thick, add more broth little by little to reach your perfect consistency without diluting flavor.
How to Serve Creamy Zucchini Soup with Herbs Recipe
Garnishes
I like to keep things simple and elegant by garnishing with chopped fresh herbs—dill or parsley usually—and a light drizzle of olive oil for that glossy finish. Sometimes, I add a few toasted pine nuts for crunch or a dollop of dairy-free yogurt if I want a tangy twist. These little touches make the soup feel special without fuss.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm grilled cheese for dipping. On lighter days, I pour the soup alongside a crisp green salad with vinaigrette. If I’m feeling cozy, a garlic bread or even some roasted potatoes complement the creaminess beautifully.
Creative Ways to Present
For a special occasion, I’ve served this soup in hollowed-out zucchini boats or petite bread bowls—it’s such a charming presentation that gets everyone’s attention. You can also swirl in a little herb pesto on top for a burst of color and an extra herbaceous pop.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in an airtight container in the refrigerator for about 3 to 4 days. I like to cool it completely before storing, then give it a good stir before reheating to bring back that creamy texture.
Freezing
I’ve frozen this soup successfully too—just freeze it in portions so you can thaw only what you need. The texture might be a touch different after thawing, so I recommend blending it again lightly or whisking in a splash of broth or water.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally to prevent sticking. If you like, add a squeeze of fresh lemon juice after reheating to refresh the flavors.
FAQs
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Can I make this Creamy Zucchini Soup with Herbs Recipe without raw cashews?
Yes! While cashews add creaminess, you can substitute with soaked almonds or even use a splash of coconut milk or cream for similar richness. Just keep in mind the flavor profile will shift slightly.
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How do I make the soup thinner or thicker?
To thin the soup, simply add more broth as you blend or while reheating. For a thicker texture, reduce the amount of broth or simmer the soup uncovered for a few minutes to evaporate some liquid.
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Can I prepare this soup ahead for a dinner party?
Absolutely! You can make it a day in advance and reheat gently before serving. Just remember to add fresh herbs or a squeeze of lemon juice after reheating to brighten it back up.
Final Thoughts
This Creamy Zucchini Soup with Herbs Recipe is one of those comforting dishes I come back to season after season. There’s something so satisfying about the bright flavors combined with the smooth, velvety texture. It’s simple enough for a weeknight, yet elegant enough to serve guests. I promise, once you make it a few times and get familiar with your favorite herb combos or garnishes, it’ll be a go-to recipe you reach for again and again. So go ahead—give it a try and cozy up with a bowl; you’re going to love it.
Print
Creamy Zucchini Soup with Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, smooth zucchini soup made with fresh zucchini, garlic, onions, and flavored with fresh herbs and lemon juice. Perfect as a light lunch or starter, this recipe uses cashews for added creaminess without dairy.
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 medium zucchini (1 ½ to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
- 3 cups vegetable or chicken broth
- ¼ cup raw cashews
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (dill, basil, or parsley), plus more for garnish
Instructions
- Heat oil and sauté aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 4-5 minutes until softened. Then add the minced garlic and stir for another minute until fragrant.
- Cook the zucchini and soften: Add the sliced zucchini, broth, raw cashews, kosher salt, and ground black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the zucchini is tender.
- Add herbs and blend: Stir in the chopped fresh herbs and fresh lemon juice. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a high-powered blender and blend for 15-30 seconds until smooth.
- Serve and garnish: Ladle the soup into bowls and garnish with a drizzle of olive oil and additional fresh herbs for extra flavor and a pretty presentation.
Notes
- This soup can be blended to your preferred texture either with an immersion blender for a slightly chunkier texture, or a high-powered blender for extra smoothness.
- Raw cashews provide creaminess without dairy, but you can substitute with soaked cashews or omit for a lighter option.
- Adjust the broth quantity to make the soup thinner or thicker as desired.
- Fresh herbs such as dill, basil, or parsley add bright flavor—feel free to mix and match according to your taste.
- Use vegetable broth for a vegetarian option or chicken broth for additional depth of flavor.
