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  • Gluten Free
  • Nut Free

All in One Pot Creamy Zucchini Soup

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.


Have you ever made a zucchini soup? If you haven’t you’re missing out. There’s so much love for zucchini in pasta, salads, and simple roasted appetizers, so there’s much in this soup to be loved, too.

Did I mention that this soup is made 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.


Here’s what you’ll need to make this soup:

  • zucchini
  • potatoes
  • onion
  • garlic
  • chicken or vegetable broth
  • water
  • olive oil
  • salt
  • pepper
  • fresh parsley or dill
  • half & half or sour cream

I love making easy zucchini recipes! Here are some more dishes from the blog:

20 Minute Grilled Zucchini Salad with Corn and Cheese is a great summer salad!

I like making this Quick and Easy Seared Zucchini when I need a quick appetizer.


All in One Pot Creamy Zucchini Soup

Creamy, healthy and tasty Zucchini Soup that’s made all in one pot!
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Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American, Soup
Allergy: Gluten Free, Nut Free, Vegetarian
Total Time: 45 minutes
Calories: 111kcal



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


  • Slice zucchinis and set a few slices aside for garnishing.
    2-3 medium zucchinis,
  • Heat olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
    1 onion,, 2 Tbsp olive oil, 3 cloves garlic,
  • Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
    2-3 medium zucchinis,, 2-3 medium potatoes,
  • Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
    2 cups chicken broth,, 1 cup water
  • Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
    salt,, black pepper,
  • 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).
    ½ cup half & half,
  • 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.
    fresh parsley or dill,
  • Serve with toasted bread slices. Enjoy!


Calories: 111kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 237mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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