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Packed with flavor, this cold zucchini soup is creamy, rich, and delicious. Inspired by a classic French recipe from Burgundy, this soup uses fresh thyme, parsley, and garlic combined with zucchini and cream.
Move over gazpacho! This zucchini soup is a little more hearty and bisque-like in flavor. It makes a great start to the meal, served in small glasses as a “shooter” for an appetizer, or as a side dish. It would be great paired with grilled steaks or seafood.
Mix up this chilled zucchini soup by using whatever fresh herbs are your favorites – chives, parsley, thyme, rosemary, and even lemongrass would all work well here.
This is one of my favorite summer soup recipes because it’s unique and also feels very elevated. It’s perfectly paired with crusty bread for a light meal. You’ll love this cold zucchini soup because it’s:
- Flavorful – So many delicious flavors combine, but you can’t pass up fresh summer vegetables in cream.
- Simple – With very basic ingredients, it’s a great way to use zucchini squash from a farmer’s market haul.
- Impressive – This would make a wonderful date night soup or starter course, or as a passed appetizer for a holiday meal in small cups.
- Gluten Free – This recipe is migraine diet friendly and gluten free as well as vegetarian.
Table of Contents
Zucchini Soup
One of my favorite things about summer months is all the fresh produce you can find at the farmers market. And there is NEVER a shortage of zucchini there. With way too many zucchini in my fridge, sometimes I get tired of making my chicken poppers or stuffed zucchini over and over again.
This recipe is one I learned from a cooking course I took while traveling through the Burgundy region of France. In the land of Michelin-starred tasting menus that can cost you less than 30 euro, this made such a delightful appetizer. It’s one I enjoy so much with a warm, crusty baguette and a crisp glass of white wine.
Usually chilled soups are on the lighter side, but this cold zucchini soup is not only refreshing but also really creamy and delicious. It’s not super acidic like other cold soups.
Equipment Needed
My favorite ways to cook this cold zucchini soup is using my Le Creuset pot, which is one of my favorite investments. I’ve even seen them on sale in Costco or at Tuesday Morning every once in a while. If it’s a little out of your price range, Lodge Cast Iron dutch ovens are a great alternative.
A good blender is also necessary for a super creamy yet light texture. I love my Vitamix, and you can find refurbished ones for a really good price. Or for an easier way to blend, get a good immersion blender where you can keep the soup in the pot it cooks in!
Ingredients
- Zucchini – Fresh zucchini washed and cubed. I bet you could also use summer squash but I haven’t tried it yet.
- Butter – I recommend Kerrygold or ghee. European-style butters are delicious with this recipe.
- Heavy cream – Look for a brand without carrageenan.
- Thyme – You could use fresh or dried.
- Fresh herbs – You could try thyme, parsley, rosemary, and/or bay leaf.
- Garlic and Shallots – Provide a great depth of flavor and work well with the cream, butter, and zucchini.
- Vegetable broth – Use homemade from my cookbook or try Trader Joe’s Hearty Vegetable.
- Dill and/or chives for garnish
Flavor Combinations
A bouquet garni, or a “garnished boquet”, is a mixture of fresh herbs tied together with string. It’s used to flavor stocks, soups, and casseroles, and then discarded after cooking. This way all the flavors of the herbs get infused into the dish. This can be any combination of flavors you like, but here are some that would work for this recipe.
- Rosemary/thyme/parsley
- Bay leaf and thyme or rosemary
- Sage and rosemary
- Dill and parsley
- Chives and dill
- Oregano and basil
How to Make Cold Zucchini Soup
Step 1: Cook the Zucchini
In a large, heavy bottomed pot or dutch oven, melt the butter over medium heat and then add shallots. Cook for 1-2 minutes, stirring often, then add garlic and cook another minute till fragrant.
Add the chopped zucchini to the pot, stirring often over medium heat till softened, about 4-5 minutes. Add stock, bouquet garni, and thyme, and bring to a low simmer for about 15 minutes. No need to cover the pot.
Step 2: Blend the Soup
Remove the bouquet garni and stir in 1/2 cup of the heavy cream till combined. Remove from heat and either transfer the mixture to a blender or use an immersion blender to blend right in the pot. Blend until smooth.
Step 3: Chill the soup
Allow the soup to cool till roughly room temperature, then transfer to the fridge to chill for at least 2 hours. The flavors become much stronger the longer it sits, and it becomes even more delicious! Top with chives and/or dill.
Substitutions
- Dairy free – While I haven’t tried this substitute, I would think coconut cream would work well here, and use olive oil instead of butter or use ghee, if tolerated. The only thing is, it will definitely have more of a coconut flavor. You could use this to your advantage by infusing with lemongrass instead of the other herbs.
- Gluten free – This recipe is naturally gluten free.
- Vegan – Use the substitutes for dairy free.
- Low Sodium – Use a low sodium broth. I highly recommend making my vegetable broth and omit any added salt.
- Vegetable broth – Chicken broth can also be used.
Can I Make This Zucchini Soup Warm?
This cold zucchini soup also works as a warm soup too! It’s very delicious! Just skip the part where you chill.
The only caveat is, you may want to turn off the heat and allow the boquet garni to infuse a bit longer into the soup for extra flavor. What’s nice about chilling is the flavors become stronger as the soup chills.
Serving Suggestions
There are a few ways you can serve this cold zucchini soup.
- Summer – Serve chilled with a warm, fresh baguette and a big Burrata Peach Salad.
- Winter – Instead of placing in the fridge to chill, serve the soup warm.
- Protein – These flavors pair well with Grilled Shrimp, Beef Kabobs or Chicken Kabobs, or this Marinated Steak.
- Appetizer – Serve this soup in small shot glasses or cups as an appetizer for a holiday party or elegant summer meal. Pair with endive appetizers and crostini.
How to Store
Store zucchini soup in an airtight container in the fridge for up to 3-4 days.
To freeze, place in a freezer-safe bag and freeze laying flat so it can be stackable with other soups. This soup can be frozen 3-4 months and defrosted overnight in the fridge, or placed into warm water for a quick defrost. You may need to re-blend the mixture or whisk for best texture results.
Tips for Success
- Fresh herbs and zucchini – Because this soup is very simple, the best way to make the flavors really stand out is to start with good quality zucchini and fresh herbs.
- Let it rest – Even if you plan to eat this soup warm, allow the soup to rest for around 2 hours to let all the flavors combine. They’re always better the next day too, so this is the perfect make-ahead recipe.
- Use herbs you like – The recipe suggestions are just that. If you have a certain combo of herbs you love, make your own bouquet garni!
Zucchini Recipes
For more vegetarian zucchini recipes like this cold zucchini soup, check out these posts.
Pasta
Creamy Corn Pasta with Zucchini
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Cold Zucchini Soup
Equipment
- 1 Blender or Immersion Blender
- Kitchen string/twine
Ingredients
- 2 tablespoons butter or ghee
- 3 shallots, roughly chopped
- 3 garlic cloves, peeled and rough chopped
- 1½ pounds fresh zucchini, washed and cubed into 1/2 inch pieces
- 1 teaspoon dried thyme
- 1 bouquet garni – handful of fresh parsley, 1 bay leaf, and/or small handful of thyme all tied together with a piece of twine, *see notes for other suggestions
- 1/2 cup heavy cream
- 32 oz (4 cups) vegetable broth
- fresh dill and/or chives for garnish
Instructions
- In a large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. Sautéing for 1-2 minutes, while stirring. Add the garlic and sauté another minute or two until fragrant and soft.
- Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. Then add the stock, bouquet garni, dried thyme. Bring the soup to a low simmer (not boiling) for 15 minutes. No need to cover the pot.
- After 15 minutes, remove the bouquet garni and add 1/2 cup of heavy cream. Stir until combined and remove from heat. Allow the soup to cool for a little bit, then place all the contents into a high speed blender, or use an immersion blender to blend directly in the pot until smooth. If using a regular blender, the soup may need to be blended in two batches.
- Place the soup in a container that fits into the fridge and allow it to chill for at least 2 hours, if not more. The flavors will become much stronger the longer it sits.
- Garnish with dill and/or chives and serve cold.
Notes
- This zucchini soup can be served warm or cold.
- If following a migraine diet, select a heavy cream brand without carrageenan.
- For dairy free/vegan, use coconut cream or your favorite dairy free creamer (if tested) and olive oil instead of butter. I recommend using lemongrass to compliment the coconut instead of the typical bouquet garni.
- To make this low sodium, use a low sodium broth like the vegetable broth in my The Dizzy Cook cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe and post was originally published August 15, 2018 and has been updated in 2023 with new photos, recipe tips and serving suggestions.
Delicious and simple. Fresh from the garden herbs pushed it to the top!
They really do! Glad you enjoyed!
If you’re using fresh thyme, should you still use the dried thyme as well?
I think you can but I also like the flavor. I’d maybe start with the fresh thyme bundle and then taste and add as you want with the dried!
I love this! I started this way of eating a few months ago by eliminating absolutely everything except for the most basic of basic food items. One of the things I’ve missed with a fiery passion is soup! I’m inspired by this recipe, and I’m so looking forward to finally filling my craving.