This creamy zucchini soup has become my go-to when I’ve got a pile of zucchini from the garden and need something comforting fast. The best part? It gets silky smooth without any actual cream – just butter, zucchini, and a little curry magic that even my picky 8-year-old loves!
If you’re looking for more ways to use up summer zucchini, I’ve got a zucchini corn chowder that’s equally delicious.
Table of contents
Easy Creamy Zucchini Soup Recipe (No Cream!)
Silky smooth zucchini soup that's naturally creamy without any cream, featuring a subtle curry flavor that's perfect for using up summer zucchini.
Ingredients
- ½ cup butter
- 2 pounds zucchini, cut into chunks
- 1 (15 ounce) can chicken broth
- 1 teaspoon salt
- 1 teaspoon curry powder
Instructions
- Melt butter in a large pot over medium heat until bubbly.
- Add zucchini chunks, chicken broth, salt, and curry powder to the pot.
- Cook until zucchini is tender and soft, about 15 minutes.
- Carefully transfer soup to blender in batches, filling no more than halfway.
- Hold lid firmly and pulse a few times, then blend until completely smooth.
- Repeat with remaining soup until all is blended.
- Serve hot or chilled, topped with croutons if desired.
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 949mgCarbohydrates: 7gFiber: 3gSugar: 4gProtein: 3g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Just five simple ingredients for this comforting bowl of goodness:
- ½ cup butter (unsalted works best)
- 2 pounds zucchini, cut into chunks
- 1 (15 ounce) can chicken broth
- 1 teaspoon salt
- 1 teaspoon curry powder
- Large pot for cooking
- Blender (regular blender works fine)
Detailed Cooking Instructions
Time needed: 30 minutes
Simple creamy zucchini soup that’s naturally smooth without any cream.
- Melt the butter
Start by melting butter in a large pot over medium heat until it’s nice and bubbly.
- Add ingredients
Toss in the zucchini chunks, chicken broth, salt, and curry powder. Let everything mingle together.
- Cook until tender
Cook until the zucchini is completely soft and tender, about 15 minutes. You should be able to easily mash it with a spoon.
- Blend in batches
Carefully transfer soup to blender, filling no more than halfway. Hold the lid firmly and pulse a few times before blending smooth.
- Serve and enjoy
Taste and adjust seasoning if needed. Serve hot with croutons or chill for a refreshing summer soup.
Tips & Tricks
- Don’t skip the pulsing step before blending – hot soup can create pressure and make a mess if you go straight to blending.
- Leave the skin on your zucchini for extra nutrients and a beautiful green color.
- If your soup tastes bitter, add a pinch of sugar or a splash of cream to balance it out.
- Make it vegan by swapping the butter for olive oil and using vegetable broth instead of chicken broth.
- For an immersion blender, let the soup cool slightly and blend right in the pot for easier cleanup.
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Frequently Asked Questions
The five simple ingredients are butter, zucchini, chicken broth, salt, and curry powder. That’s it – no cream needed for this naturally creamy soup!
Yes, I always leave the skin on! It adds extra nutrients and gives the soup a beautiful green color when blended.
Curry powder is my secret ingredient – it adds warmth without being overpowering. You can also try garlic powder, thyme, or a pinch of nutmeg for different flavor profiles.
Large, overripe zucchini can taste bitter. Choose smaller, younger zucchini, and if your soup still tastes bitter, add a pinch of sugar or a splash of cream to balance it out.
Variations & Add-Ins
- Make it vegan by using olive oil instead of butter and vegetable broth instead of chicken broth.
- Add fresh basil or mint right before blending for a bright herbal twist.
- For a heartier version, try my zucchini corn chowder that adds sweet corn and extra creaminess.
- Stir in a dollop of Greek yogurt or sour cream for extra richness and tang.
- For a spicy version, add a pinch of red pepper flakes or a diced jalapeño while cooking.
- Want more protein? My Italian sausage zucchini soup turns this into a complete meal.
- Create a low-carb version by serving over cauliflower rice instead of with bread.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Replace butter with olive oil |
| Vegan | No | Use olive oil and vegetable broth |
| Keto | Yes | Naturally low-carb and keto-friendly |
| Nut-Free | Yes | No nuts used in this recipe |
Storage, Freezing & Reheating
- Fridge: Keeps beautifully for 4-5 days in a covered container – perfect for make-ahead lunches.
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving room for expansion.
- Thawing: Thaw overnight in the fridge for best texture, or use the defrost setting on your microwave.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals.
- This soup actually tastes even better the next day as the flavors have time to meld together.
Save This Recipe for Later
Trust me, you’ll want to make this zucchini soup again and again. Save it to your Pinterest board or share it with someone who’s drowning in summer zucchini!
Pin it here