Unchanged: Creamy Zucchini Soup is made All in One Pot, means you can enjoy sipping on it without worrying about al the dishes! I love creamy soups, they are easy to digest and make a perfect appetizer.  
Did I mention its All in one pot, i love the fact that its so fast and easy to make, and turn out very pretty, delicious and flavorful.  This soup has a very light texture but it’s very creamy and filling.  Even if you don’t add any cream, it will still be creamy.  I like to add some half and half cream just to add more flavor and Personally, it tastes better that way.  If you’re not using any cream, serve the soup with a spoon of sour cream.  You can turn this soup vegetarian by using vegetable broth and bake it dairy free by using your favorite alternative milk. 

How to Make a Zucchini Soup All in One Pot:

• Slice 3 zucchinis and set a few slices aside for garnishing.
• Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.

• Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.

• Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
• Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.

• Puree the soup in a blender and return it back into the pot.  Add half & half if desired and heat the soup through. (This step is optional.)
• Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
• Decorate each bowl with fried zucchini slices and chopped dill or parsley.
• Serve with toasted bread slices.  Enjoy!

If you love vegetarian soups, you’ll love these recipes:

• All in One Pot Rosemary Lentil Soup
• Low Carb Creamy Spinach, Leek, and Roasted Cauliflower Soup
• One Pot Vegetable Soup

Equipment I Used

All in One Pot Creamy Zucchini Soup

Creamy, healthy and tasty Zucchini Soup that’s made all in one pot!

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 45 mins

Course Appetizer, dinner, lunch, Side Dish, Soup

Servings 8

Calories 69 kcal

Ingredients

  

1x2x3x

• 2-3 medium zucchinis sliced
• 2-3 medium potatoes cubed
• 1 onion sliced
• 3 garlic cloves sliced
• 2 cups chicken broth or vegetable broth
• 1 cup water
• 2 Tbsp olive oil
• salt to taste
• pepper to taste
• fresh parsley or dill, coarsely chopped (for garnishing)
• ½ cup half & half or sour cream, optional

Instructions

 

• Slice 3 zucchinis and set a few slices aside for garnishing.
• Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
  
• Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
• Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
  
• Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
• Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through (this step is optional).
• Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
• Decorate each plate with fried zucchini slices and chopped dill or parsley.
  
• Serve with toasted bread slices. Enjoy!

Nutrition

Nutrition Facts

All in One Pot Creamy Zucchini Soup

Amount Per Serving

Calories 69 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 6mg2%

Sodium 227mg10%

Potassium 219mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

Vitamin A 152IU3%

Vitamin C 14mg17%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword appetizer, chicken broth, chicken soup, garlic, half and half, low calorie, olive oil, onion, parsley, potato

Tried this recipe?Let us know in the comments how it was!