Creamy Zucchini Soup

Creamy Zucchini Soup
★★★   16 votes

This creamy zucchini soup doesn’t use any cream to make it thick and luscious. The zucchini, when softened and pureed together with the onions and beef stock turns to a rich thick liquid that warms the soul and refreshes the mind and goes excellently well with crusty bread or crackers. The addition of bacon to this soup gives it a mouthwateringly savory flavor. The garlic, sweet basil and fresh parsley add spice, aroma, and wonderful complexity. For a vegetarian version, you can simply eliminate the bacon and use vegetable stock instead of beef stock then prepare the recipe as directed.

The skin of the zucchini is edible so you don’t need to peel them, just grate them after washing and drying them with a towel. Take note, however, that the skin of mature zucchini can be bitter and some people find the taste off-putting. To avoid this, you can peel the zucchini first using a vegetable peeler before grating and cooking the zucchini. This will result to a paler color and a sweeter soup.

Creamy zucchini soup is the perfect recipe to use up zucchini harvest from the garden. The delicate and subtle flavor of this soup makes it the perfect appetizer for a rich or spicy meal because it stimulates the palate, and at the same time wipes it clean for a deeper and fuller appreciation of what comes next. It is also light even though it is creamy; it won’t fill up the stomach, just tease the taste buds in time for the main course.

The best gadget to use in pureeing the soup is an immersion blender. This really makes it smooth and you don’t need to transfer the contents from one place to another, you simply puree it in the pot. If you don’t have an immersion blender, however, you can use a regular blender but fill it only half full, so you have to puree the soup in batches.


5 hrs
30 min
Difficulty Level
  • 2 strips bacon
  • 4 cup zucchini, coarsely grated
  • 1 small onion, chopped
  • 2 cup beef stock or 2 beef bouillon cubes
  • 1/2 tsp. fresh sweet basil
  • 1 small clove garlic, crushed
  • 2 tsp. fresh parsley, chopped
  • 1/2 tsp. salt
  • 1/8 tsp. coarse ground black pepper
  • Salt to taste


In a small frying pan, over medium-high heat, fry bacon until strips are crisp, about 5 minutes. Drain.


Using a large kettle or Dutch oven, combine bacon with all remaining ingredients. Cook over medium heat until zucchini is soft, about 30 minutes.


Transfer kettle contents to a blender container. Process on puree until mixture is smooth. Reheat and serve.