Soups

Creamy Italian Potato & Zucchini Soup

September 17, 2019

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

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

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 AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Print Pin
5 from 7 votes

Creamy Italian Potato & Zucchini Soup

Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 166kcal
Author Emily Kemp

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.
 

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
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 this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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16 Comments

  • Reply
    Alison
    September 18, 2019 at 2:29 am

    This recipe is fresh and delicious. I’m so excited we’re reaching autumn and it’s soup season again. I don’t usually think of using zucchini in soup, it’s such a unique recipe and is on my weekly meal plan for this week!5 stars

  • Reply
    Beth
    September 18, 2019 at 12:55 am

    I love this creamy (without the cream) recipe!! You had me sold with the mention of crusty bread too!! Delish!5 stars

  • Reply
    Kelly Anthony
    September 17, 2019 at 10:46 pm

    I really like that you added the potato to add creaminess to the soup without adding a bunch of cream. Such a great idea.5 stars

  • Reply
    Megan
    September 17, 2019 at 10:46 pm

    Thanks so much Emily for another delicious recipe. Such an easy recipe that is so flavorsome.

  • Reply
    Jas @ All that's Jas
    September 17, 2019 at 10:26 pm

    There’s something so satisfying about creamy soups. The season is just perfect for a bowl full of comfort. Love it!5 stars

  • Reply
    Bernadette Conroy
    October 19, 2018 at 8:12 pm

    Hi, by weight, how much did y’all zucchinis, potato and onion weigh, individually of course, before processing; or perhaps, how many cups full of stuff did it measure out to be. Thanks. This sounds exactly what we had to eat in a restaurant two nights ago, an trying to recreate it!5 stars

    • Reply
      Inside the rustic kitchen
      October 21, 2018 at 3:04 pm

      Hi Bernadette! Sorry, I’m a little late in getting back to you. I didn’t weigh the vegetables for this recipe. I always use 4 medium sized zucchini to 1 potato. The potato is what gives the soup a thick and creamy texture so 1 medium to large sized potato is all it needs. I have made this soup serval times and it always turns out really delicious. Hope you enjoy it!

  • Reply
    Calleigh - TheForkBite
    August 23, 2017 at 2:47 pm

    I absolutely want to try this soup. I’ve been told it’s like a broccoli cheddar soup without the broccoli or the cheddar. I love this kind of texture which is thick and creamy.

  • Reply
    Patty
    August 23, 2017 at 2:17 pm

    This soup looks so delicious Emily, I love zucchinis in soups, will try your recipe! 🙂5 stars

  • Reply
    sue | theviewfromgreatisland
    August 23, 2017 at 2:08 pm

    This sounds amazing, and anything that can give me that creamy mouthfeel without cream is a WINNER in my book!

  • Reply
    Kristen Chidsey
    August 23, 2017 at 1:51 pm

    Isn’t it amazing how simple ingredients can just be down right incredible. This soup look like perfection to me.

  • Reply
    sara | belly rumbles
    August 23, 2017 at 1:47 pm

    This IS my perfect dinner with some crusty bread, loving your recipe. Simply delicious.5 stars

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