Fresh herbs, ginger, and lime give this creamy zucchini soup a bright, refreshing flavor. It’s a delicious, healthy meal that’s ready in 30 minutes!
This zucchini soup is creamy and comforting, yet bright and fresh. Blended zucchini and coconut milk create a silky smooth base, while ginger, herbs, and lime give it a bright, refreshing flavor. I also add serrano chile for a spicy kick, though if you’re sensitive to spice, you can leave it out.
This zucchini soup recipe is perfect for late summer and early fall. As temperatures cool down from summer peaks, I’m starting to crave warmer, heartier dishes. At the same time, I want to continue cooking with fresh zucchini from the garden while there’s plenty of it (I’m not ready for all things squash yet).
So right now, this zucchini soup is perfect for you. If you’re craving a light, comforting meal in the coming weeks, give it a try. I hope you love it as much as I do!
How to make zucchini soup
You can find the full recipe with measurements at the end of this post, but for now, here’s a rundown of how it works:
Ingredients
This zucchini soup recipe starts with simple, fresh ingredients:
- ZucchiniOf course! Sautéed and blended, it gives the soup a smooth and creamy texture. You don’t need to peel the zucchini for the soup! The skin provides nutrients and gives the soup a nice green color.
- Coconut milk – Together with the zucchini, it makes this soup creamy without the need for cream. It also gives it a rich flavor.
- Coconut oil – To sauté the herbs and the zucchini. If you don’t have coconut oil on hand, a neutral oil or extra virgin olive oil will also work.
- Shallots and garlic – They add an intense and tasty flavour. In a pinch, diced yellow or white onion would be a good substitute for shallot.
- Serrano pepper – For the spiciness! If you are sensitive to spiciness, you can skip it.
- Lime juice and zest – For a bold, spicy flavor, try using lemon juice and zest.
- A pinch of sugar – Balances the acidic flavor of the lime and highlights the floral flavor of the coconut.
- Fresh ginger, basil and cilantro. – They make this soup fragrant and refreshing.
- And sea salt – So that all the flavors stand out!
Find the complete recipe with measurements below.
Method
This easy zucchini soup recipe comes together in less than 30 minutes. Here’s how to make it:
We start by frying the zucchini and aromatic vegetables. Heat the oil in a large pot over medium heat. Add the shallot, zucchini, garlic, serrano chile, and salt and cook until the zucchini is tender but not mushy, about 8 minutes.
Then simmer. Add the coconut milk, lime zest, ginger and sugar and simmer for 15 minutes.
Then, mix. Transfer the soup to a blender and add the fresh herbs and lemon juice. Blend until smooth and creamy.
- Advice: To make this recipe even quicker and easier, use an immersion blender to blend the soup right in the pot.
Finally, serve the soup. in bowls garnished with more basil, cilantro and a splash of coconut milk, if desired.
Enjoy!
What to serve with zucchini soup?
Like most soup recipes, this zucchini soup pairs perfectly with crusty bread. A bowl of soup + a slice of bread is pretty much my ideal lunch!
But the floral and curry flavors of this soup make it suitable for other combinations as well. Try it with any of these recipes:
How do you like to serve zucchini soup? Let me know in the comments!
How to store
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It reheats well on the stovetop or in the microwave.
This soup also freezes well. Let cool completely, then transfer to freezer-safe containers or jars. Leave 1 inch (2.5 cm) of headspace at the top of each jar for expansion. Freeze for up to 3 months.
Allow frozen soup to thaw overnight in the refrigerator before reheating, or thaw in the microwave.
More zucchini recipes
If you love this creamy zucchini soup, try one of these fresh zucchini recipes next:
Zucchini soup
Serves 4
This zucchini soup is creamy, bright, and refreshing, and it’s packed with coconut milk, fresh herbs, ginger, and lime. I love making it for a healthy weeknight dinner or light lunch. This recipe is gluten-free, dairy-free, and vegan.
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano chili, destemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5 oz) can of whole coconut milk, plus a little more for garnish if desired
- Zest of a lime
- 1 tablespoon fresh grated ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, and more to decorate
- ⅓ cup fresh cilantro, and more to decorate
- 3 tablespoons fresh lime juice, More wedges to serve
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Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano chile, and salt and cook, stirring occasionally, for 8 minutes or until the zucchini is soft but not mushy. Add the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes. Turn off the heat and let cool slightly.
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Transfer the soup to a blender and add the basil, cilantro and lemon juice. Blend until smooth and season to taste.
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Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.
