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Creamy Italian Potato & Zucchini Soup, so easy to whip up using fresh zucchini and store cupboard ingredients. This warming and comforting soup is both creamy and delicious but there’s no cream in sight!
I love to make this creamy zucchini soup for a quick lunch or light dinner with lots of crusty bread for dunking.
You won’t believe how much flavour is packed in this soup with just a few simple ingredients.
I first tasted this soup in a small trattoria in Le Marche years ago and have been making it ever since.
It’s creamy, smooth and delicious with a hint of parmesan and better yet it’s healthy…yup there’s no cream in sight!
Oh and if you’re looking for even more ways to use zucchini you’ve got to try our Grilled Zucchini Salad with Melon & Prosciutto (the perfect light lunch) and a great pairing with this soup.
Ingredients for Making Creamy Zucchini Soup
- Zucchini (courgettes) – Medium to large sized
- Onion – yellow onion (or white in the UK)
- Garlic – fresh, don’t use garlic powder as a substitute because it just won’t work. You need the fresh taste here.
- Potato – the secret ingredients to a creamy soup without cream. It gives you a luscious, silky smooth texture as well as adding flavour!
- Chicken stock – use the highest quality you can get your hands on or homemade if you have it.
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Pin ItPrep Your Veggies
A great tip especially if you’re not confident in the kitchen is to prep all your veggies before starting the recipe.
I like to state how everything needs to be prepared in the ingredients list to make this super easy for you.
Tip: you don’t have to peel the zucchini for making this soup!
How to Make Creamy Italian Potato & Zucchini Soup – Step by Step
Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer (photo 1).
Add the grated zucchini and saute for 1-2 minutes (photo 2).
Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes (photo 3).
Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy (photo 4).
Does Zucchini Soup Freeze Well?
Absolutely, this soup freezes really well. Just store it in suitable containers and thaw completely before reheating.
You can also store leftovers in the fridge for 3-4 days.
Look how creamy this zucchini soup is and there’s no cream in sight!
To give this soup a richness I love to add a knob of butter in at the very end.
The end result is comforting, smooth and delicious!
Top Tips for Making Creamy Zucchini Soup
- Use high-quality chicken stock for best flavour.
- If your stock is high in sodium you probably won’t need to season with more salt so taste it before adding.
- You can also use vegetable stock.
- This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
- Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
- Leftovers can be stored in the fridge for 3-4 days or frozen.
This soup is great for a relaxed weekend lunch or cozy dinner when it’s chilly out. I hope you enjoy it as much as I do!
Other Delicious Soup Recipes to Try;
- Pappa al Pomodoro – Tomato Bread Soup
- Roasted Vegetable Soup
- Wild Mushroom Soup
- Cinnamon Pumpkin Soup
- Pastina Soup (Italian Chicken Noodle Soup)
- Pasta Fagioli Soup – Pasta & Beans
If you’ve tried this Creamy Italian Potato & Zucchini Soup or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
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Creamy Italian Potato & Zucchini Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, , diced (white onion UK)
- 2 cloves garlic, , minced or grated
- 3 medium zucchini (courgettes), , grated using a box grater (900g/1.9 lbs)
- 1 large potato, , cut into medium-sized chunks
- 4 cups chicken stock, (1 litre)
- 1 tbsp freshly grated parmesan
- salt and pepper for seasoning
- 1 knob (1 tbsp) butter, (optional)
Instructions
- Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
- Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
- Stir in the grated parmesan and butter if using and season with salt and pepper.
Notes
- Use high-quality chicken stock for best flavour.
- If your stock is high in sodium you probably won’t need to season with more salt so taste it before adding.
- You can also use vegetable stock.
- This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
- Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
- Leftovers can be stored in the fridge for 3-4 days or frozen.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is on regular rotation in my kitchen. It’s very forgiving—I just eyeball the zucchini (3 large or 4 medium) and a medium potato. Sometimes I use leeks instead of onion. Often I’ll add a handful of spinach at the end and heat it just till it’s wilted before blending. It amps up the fresh green color! Love how such a simple recipe yields such a luxurious, delicious soup.
Very good recipe. We did add fresh chopped oregano from our garden and used extra olive oil both in cooking and as a finishing garnish.
Delicious! But what is the serving size? I see the nutritional info, but am not sure what a “Serving” is… 1 cup? 2?
Hi Jess, the whole batch of soup serves 4 so the nutritional information is for the whole amount divided by 4. I don’t have the exact amount in terms of cups for the serving size.