Fresh herbs, ginger, and lime fill this creamy zucchini soup with bright, refreshing flavor. It’s a delicious, healthy meal that’s ready in 30 minutes!
This zucchini soup is creamy and comforting, but still bright and fresh. Blended zucchini and coconut milk create its luxe, silky base, while ginger, herbs, and lime fill it with bold, refreshing flavor. I also toss in a serrano chile for heat, though if you’re sensitive to spice, you could skip it.
This zucchini soup recipe is perfect for late summer and early fall. As the temps cool off from their summer peaks, I start craving warmer, heartier fare. At the same time, I want to keep cooking with fresh garden zucchini while it’s abundant (I’m not ready for all things pumpkin just yet).
So right now, this zucchini soup is hitting the spot. If you’re in the mood for a light, cozy meal in the next couple of weeks, give it a try. I hope you love it as much as I do!
How to Make Zucchini Soup
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
Ingredients
This zucchini soup recipe starts with simple, fresh ingredients:
- Zucchini, of course! Sautéed and blended, it gives the soup a smooth and creamy texture. No need to peel zucchini for soup! The skin adds nutrients and gives the soup a nice green color.
- Coconut milk – Along with the zucchini, it makes this soup creamy without any cream. It adds rich flavor too.
- Coconut oil – For sautéing the aromatics and zucchini. If you don’t keep coconut oil on hand, a neutral oil or extra-virgin olive oil would work well too.
- Shallots and garlic – They add savory depth of flavor. In a pinch, diced yellow or white onion would be a good substitute for the shallot.
- Serrano pepper – For heat! Feel free to skip it if you’re sensitive to spice.
- Lime juice and zest – For bright, zesty flavor. For a fun variation, try using lemon juice and zest instead.
- A pinch of sugar – It balances the lime’s tang and brings out the floral coconut flavor.
- Fresh ginger, basil, and cilantro – They make this soup fragrant and refreshing.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Method
This easy zucchini soup recipe comes together in under 30 minutes. Here’s how it goes:
Start by sautéing the zucchini and aromatic vegetables. Heat the oil in a large pot over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook until the squash is tender but not mushy, about 8 minutes.
Next, simmer. Stir in the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes.
Then, blend. Transfer the soup to a blender and add the fresh herbs and lime juice. Blend until smooth and creamy.
- Tip: To make this recipe even quicker and easier, use an immersion blender to blend the soup directly in the pot.
Finally, serve the soup in bowls garnished with more basil, cilantro, and a drizzle of coconut milk, if desired.
Enjoy!
What to Serve with Zucchini Soup
Like most soup recipes, this zucchini soup pairs perfectly with crusty bread. A bowl of the soup + a slice of bread is pretty much my ideal lunch!
But this soup’s floral, curry-adjacent flavors open it up to other pairings too. Try it with any of these recipes:
How do you like serve zucchini soup? Let me know in the comments!
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It reheats nicely on the stovetop or in the microwave.
This soup freezes well too. Allow it to cool completely, and then transfer it to freezer-safe containers or jars. Leave an inch of empty space at the top of each jar for expansion. Freeze for up to 3 months.
Allow frozen soup to thaw overnight in the fridge before reheating, or defrost it in the microwave.
More Zucchini Recipes
If you love this creamy zucchini soup, try one of these fresh zucchini recipes next:
Zucchini Soup
Serves 4
This zucchini soup is creamy, bright, and refreshing, filled with coconut milk, fresh herbs, ginger, and lime. I love to make it for a healthy weeknight dinner or light lunch. This recipe is gluten-free, dairy-free, and vegan.
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
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Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook, stirring occasionally, for 8 minutes, or until the zucchini is soft but not mushy. Add the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes. Turn off the heat and allow to cool slightly.
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Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
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Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.
