Creamy Italian Potato & Zucchini Soup

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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!

An overhead shot of creamy zucchini soup in two bowl with crusty bread at the side
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

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.
An overhead shot of ingredients used to make creamy zucchini soup

Pin this now to find it later

Pin It

Never Miss a Recipe!
Get all the latest recipes and Italian content sent straight to your inbox (plus our top 10 Italian cooking secrets!)
Please enable JavaScript in your browser to complete this form.

Prep 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!

Ingredients prepped, cut and diced for making creamy zucchini 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).

Step by step photos for making creamy zucchini soup

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.

A close up of a spoonful of creamy zucchini soup

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;

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

Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Creamy Italian Potato & Zucchini Soup

5 from 18 votes

By Emily

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 people
Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it’s comforting, warm and creamy
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

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

Calories: 166kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you try this recipe?Leave a comment below!
5 from 18 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

35 Comments

  1. Jess says:

    Delicious! But what is the serving size? I see the nutritional info, but am not sure what a “Serving” is… 1 cup? 2?5 stars

    1. Emily says:

      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.

  2. Michael says:

    Excellent. I was generous with the garlic and threw in a large sprig of fresh thyme (removing the stem before blending). Just what I needed to use up a giant zucchini and some potatoes from the yard. The great thing about this is I had all the ingredients on hand; it’s very simple.5 stars