Recipe: Zucchini Garlic Soup

updated Dec 16, 2019
Zucchini Garlic Soup
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(Image credit: Faith Durand)

This soup is so creamy and silky – it tastes like it’s full of cream. But it doesn’t have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan. It’s also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you.

If you are using very mature zucchini, its peel may give this a slightly bitter aftertaste, which we enjoy, but others may not. Peel the zucchini for a sweeter (and paler) soup.

Zucchini Garlic Soup

Makes 1 1/2 quarts

Nutritional Info


  • 4 tablespoons

    unsalted butter

  • 1

    white onion, sliced

  • 8 to 9

    large cloves garlic, sliced thinly

  • 4

    medium zucchini, about 1 1/2 pounds

  • 4 cups

    chicken or vegetable broth

  • 1/2 teaspoon

    powdered ginger

  • Salt and pepper


  1. Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

  2. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

  3. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

  4. Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.