Zucchini Soup

If you're craving a soup that's creamy, light, and packed with flavor—plus a refreshing hint of lemon—this zucchini soup is about to become your new lunch obsession!

A Quick Overview

Oh my gosh, I loved this soup! ? It's seriously the perfect combo of healthy, creamy, and light, with just the right hint of lemon to make it feel super refreshing. The coconut milk and russet potatoes work magic together, creating this rich, velvety texture that’s so comforting. If you’re not a coconut milk fan, you can totally swap it out for heavy cream for a more indulgent version.

And let’s talk about the fresh dill on top—it adds that extra pop of flavor that really takes it over the top! ? I'm definitely adding this to my regular soup rotation. It’s the perfect thing to batch cook for lunches throughout the week, and it keeps getting better each day! Such a keeper! Let me know if you try it too!?

Recipe Ingredients

• 2 Tbsp olive oil
• ½ cup chopped yellow onion
• 2 cloves garlic - minced
• 1 large russet potato - peeled and diced (about 3 cups)
• 2 lbs zucchini - chopped (about 4-5 medium zucchinis, sliced into ¼-inch half-moons)
• ½ cup baby spinach
• 2 ½ cups vegetable broth
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cup coconut milk - or heavy cream
• 1 Tbsp lemon juice
• Fresh dill for garnish - optional, but sooo good

Kitchen Equipment I Used

• 5 qt White Cast Iron Pot - I love this size and use it for a lot of my recipes on the blog!
• High Speed Blender - To puree the soup and make it smooth and creamy. You can also use an immersion blender or even a food processor.
• Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.

How To Make This Zucchini Soup

You can also find the full ingredients and instructions in the recipe card at the bottom of this post!

STEP 1: Heat a large pot over medium high heat. Add ½ cup of chopped yellow onion and cook it for about 5 minutes until it’s soft. Stir it around a bit so it doesn't burn. Now, add 2 minced garlic cloves and cook for another minute. Just until it smells super fragrant.

STEP 2: Add the peeled and diced russet potato (about 3 cups) and cook for about 3-4 minutes, stirring now and then.

STEP 3: Next, throw in the 2 lbs of zucchini (about 4-5 zucchinis sliced into half-moons). Give it a little splash of the broth and cook for another 5 minutes, stirring occasionally. It’ll start to soften and get all juicy.

STEP 4: Pour in your 2 ½ cups vegetable broth, then sprinkle in 1 tsp salt and ½ tsp black pepper. Give it a good stir, cover the pot, and let it simmer for about 10-12 minutes. You’re looking for the zucchini and potatoes to be tender.

STEP 5: Lastly, stir in ½ cup baby spinach. Let it cook for a minute until it wilts into the soup. This will add a beautiful bright green color and a bit more nutrition to the soup.

STEP 6: Time to make it all smooth and creamy! Pour half of the soup mixture into a high speed blender and blend until creamy (careful as hot air will want to release out of the top lid).

Then repeat with the last half of the soup. Note: Be sure to blend in two separate batches or the blender may overflow! You can also use an immersion blender and blend the soup right in the pot or even a food processor.

TIP: Go for a smooth texture—unless you like a little more chunk, then just blend it to your liking.

STEP 6: Add all the creamy soup back to the pot and stir in ¾ cup of coconut milk and 1 tbsp of lemon juice. You’re going to love the creamy, slightly tangy finish this gives the soup. Taste it and add more salt or pepper if you want—it’s your soup, you do you!

STEP 7: Ladle the soup into bowls, sprinkle on some fresh dill (it really brightens everything up), and if you're feeling fancy, throw on a few croutons for crunch!

And boom, you’ve got yourself a big ol’ bowl of cozy, creamy zucchini soup that’s perfect for any chilly day.

How To Store Leftovers

• REFRIGERATE – Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for about 3-4 days.
• REHEAT – Warm the soup on the stove over medium heat, stirring occasionally, until it’s hot and creamy again.

Yes, you can freeze this soup! Just make sure it’s completely cooled before you transfer it to a freezer-safe container or zip-top bag. It will last up to 3 months in the freezer. When you're ready to eat it, let it thaw overnight in the fridge and then reheat on the stove. The soup may separate a little when frozen, but just give it a good stir when reheating, and it’ll be great!