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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.
I love this creamy (without the cream) recipe!! You had me sold with the mention of crusty bread too!! Delish!
I really like that you added the potato to add creaminess to the soup without adding a bunch of cream. Such a great idea.
Thanks so much Kelly!
Thanks so much Emily for another delicious recipe. Such an easy recipe that is so flavorsome.
There’s something so satisfying about creamy soups. The season is just perfect for a bowl full of comfort. Love it!
I know, I love creamy soups too!
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!
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!
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.
This soup looks so delicious Emily, I love zucchinis in soups, will try your recipe! 🙂
This sounds amazing, and anything that can give me that creamy mouthfeel without cream is a WINNER in my book!
Isn’t it amazing how simple ingredients can just be down right incredible. This soup look like perfection to me.
I know, simple food is always my favourite. Thanks so much Kristen.
This IS my perfect dinner with some crusty bread, loving your recipe. Simply delicious.
Thanks so much Sara!