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+ servings
ladle inside a dutch oven with cream of zucchini soup, garnished with croutons, heavy cream swirl, and fresh green herbs

Cream of Zucchini Soup

Katerina | Diethood
Simple and savory, this Cream of Zucchini Soup is made with roasted fresh zucchini, onions, garlic, and real cream.
Servings : 8
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 pound zucchini, sliced or chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 to 4 cups low sodium vegetable broth
  • 1 cup heavy cream, you can also use Half & Half
  • 4 slices bacon, diced and cooked to a crisp, for serving
  • Croutons, for serving, optional
  • Chopped fresh parsley, for garnish


  • Preheat oven to 425˚F.
  • Line a baking sheet with parchment paper or foil.
  • Toss chopped zucchini with olive oil and transfer to the prepared baking sheet.
  • Roast for 10 to 11 minutes, or until tender.
  • In the meantime, melt butter in a dutch oven or soup pot.
  • Add onions to the melted butter and cook for 2 to 3 minutes, or until tender.
  • Stir in garlic and cook for 20 seconds.
  • Stir in parsley, thyme leaves, salt, and pepper.
  • Add roasted zucchini to the dutch oven; stir and cook for a minute.
  • Pour in the vegetable broth and bring to a boil.
  • Cover the pot and reduce heat to a simmer; simmer for 5 to 7 minutes.
  • Remove the cover and using an immersion blender, blend the soup until creamy and smooth. You can also use a blender.
  • Return blended soup to the pot and stir in the heavy cream; cook for a minute or two, or until heated through.
  • Taste soup for salt and pepper; adjust accordingly.
  • Ladle soup into bowls.
  • Garnish with cooked bacon, croutons, and parsley.
  • Serve.


  • NET CARBS: 3 g
  • WW POINTS: Use Fat Free Half & Half to reduce points by half. 


Calories: 219 kcal | Carbohydrates: 5 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 56 mg | Sodium: 287 mg | Potassium: 296 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 733 IU | Vitamin C: 13 mg | Calcium: 41 mg | Iron: 1 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: American
Keyword: creamy soup, soup recipe vegetarian, zucchini soup