Fresh herbs, ginger, and lime fill this creamy zucchini soup with bright, refreshing flavor. It's a delicious, healthy meal that's ready in 30 minutes!
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This zucchini soup is creamy and comforting, but still bright and fresh. Blended zucchini and coconut milk create its luxe, silky base, while ginger, herbs, and lime fill it with bold, refreshing flavor. I also toss in a serrano chile for heat, though if you’re sensitive to spice, you could skip it.
This zucchini soup recipe is perfect for late summer and early fall. As the temps cool off from their summer peaks, I start craving warmer, heartier fare. At the same time, I want to keep cooking with fresh garden zucchini while it’s abundant (I’m not ready for all things pumpkin just yet).
So right now, this zucchini soup is hitting the spot. If you’re in the mood for a light, cozy meal in the next couple of weeks, give it a try. I hope you love it as much as I do!
How to Make Zucchini Soup
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
Ingredients
This zucchini soup recipe starts with simple, fresh ingredients:
- Zucchini, of course! Sautéed and blended, it gives the soup a smooth and creamy texture. No need to peel zucchini for soup! The skin adds nutrients and gives the soup a nice green color.
- Coconut milk – Along with the zucchini, it makes this soup creamy without any cream. It adds rich flavor too.
- Coconut oil – For sautéing the aromatics and zucchini. If you don’t keep coconut oil on hand, a neutral oil or extra-virgin olive oil would work well too.
- Shallots and garlic – They add savory depth of flavor. In a pinch, diced yellow or white onion would be a good substitute for the shallot.
- Serrano pepper – For heat! Feel free to skip it if you’re sensitive to spice.
- Lime juice and zest – For bright, zesty flavor. For a fun variation, try using lemon juice and zest instead.
- A pinch of sugar – It balances the lime’s tang and brings out the floral coconut flavor.
- Fresh ginger, basil, and cilantro – They make this soup fragrant and refreshing.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Method
This easy zucchini soup recipe comes together in under 30 minutes. Here’s how it goes:
Start by sautéing the zucchini and aromatic vegetables. Heat the oil in a large pot over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook until the squash is tender but not mushy, about 8 minutes.
Next, simmer. Stir in the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes.
Then, blend. Transfer the soup to a blender and add the fresh herbs and lime juice. Blend until smooth and creamy.
- Tip: To make this recipe even quicker and easier, use an immersion blender to blend the soup directly in the pot.
Finally, serve the soup in bowls garnished with more basil, cilantro, and a drizzle 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 the soup + a slice of bread is pretty much my ideal lunch!
But this soup’s floral, curry-adjacent flavors open it up to other pairings too. Try it with any of these recipes:
How do you like 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 nicely on the stovetop or in the microwave.
This soup freezes well too. Allow it to cool completely, and then transfer it to freezer-safe containers or jars. Leave an inch of empty space at the top of each jar for expansion. Freeze for up to 3 months.
Allow frozen soup to thaw overnight in the fridge before reheating, or defrost it in the microwave.
More Zucchini Recipes
If you love this creamy zucchini soup, try one of these fresh zucchini recipes next:
- Zucchini Pasta
- Zucchini Fritters
- Zucchini Bread
- Roasted Zucchini
- Or any of these 30 Best Zucchini Recipes!
Zucchini Soup
Ingredients
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, 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 allow to cool slightly.
- Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
- 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.
Excellent soup. Very creamy and tasty
So glad you enjoyed it, Tod!
This recipe hit my inbox at just the right time. I have a small veggie garden which includes zucchini. If you’ve ever grown zucchini (this year is my first), you know it produces in abundance!! Cannot wait to make this soup – thank you!
I hope you love the soup, Jody!
Very delicious! We served it over some rice, such a great depth of flavors.
I’m so glad you loved it, Kerrie!
This soup is absolutely delicious. I can’t believe how well it turned out and how good it tastes. I don’t really like zucchini and will make this recipe again and again! I even ate it cold straight from the refrigerator and it’s excellent as a cold soup. Perfect for summer!
Had several lbs of zukes from my CSA farm so tried this soup. Had some doubts at first but it turned out to have a very satisfying texture with nice satiety. No cilantro but lots of fresh picked basil. The coconut milk, lite, seemed to be evaporating so added about 3/4 cup of acid whey from the ricotta I made yesterday. Also not enough shallots so used some spring onions just picked. Worked nicely. Now to assess the nutrient values. Wish they were provided. TY
This was the first time I’ve made a cold soup, so I was skeptical, but it is tasty. I added a parsnip, an avacado, swapped out the cilantro for parsley(I do not like cilantro), and had to use coconut water in place of coconut milk. It is good as soup, but I think it would also be a yummy pasta sauce: I blame the avacado.
Lovely soup with an interesting flavor profile. I felt like just the one can of coconut milk wasn’t enough liquid so I wound up filling the can with veggie broth and adding it to the soup.
Used all produces from the garden and the soup came out absolutely amazing! I will be writing this one down for a all time favorite!
It turned out really delicious! Definitely will make another time, maybe even with marinated & BBQ roasted zucchini could be great
I didn’t have any coconut products and instead used olive oil & heavy cream. Probably could’ve gone with half and half in retrospect if not actually coconut milk. Also added a bunch more salt, pepper, and crushed red pepper flakes.
I would include a photo of the results of this site had the function, alas…
This soup looks wonderful and I can’t wait to try it. Can I substitute oat milk or cashew milk for the coconut milk?
Hi Kristin, you could, the soup will just have a slightly different flavor (not coconut-y).
A 10 star soup! Really flavorful and light! I followed the recipe exactly (unusual for me) but upped everything since I was using a huge zucchini from a friend’s garden. Yes, early Sept., too soon for pumpkin soup – this was perfect.
So glad you loved it, Meryl!
Would this work with overgrown zucchini (what we call marrows in the UK) do you think? Haven’t been completely on it with the harvesting!
I tried it and can confirm it works beautifully. Delicious soup, and so simple. Will be doing this again!
This is my new favorite soup. Oh my God it’s so good! It tastes to me like really good Mexican street tacos blended up. I’m going to save a little and try it as a sauce for tacos too. This soup makes me want to grow a garden again.
Just made this. Love it! I added some broccoli and reduced the ginger. The flavors are so good! Thank you for this!
I’m so glad you love the soup, Heidi!
I just have to say – I don’t comment often on sites – this soup recipe is absolutely amazing. Now, I like Zuchhini – but the hint of lime and the sweetness from just a little bit of sugar, and the brightness from ginger. YUM.
Going to be one of my favorite soups from now on. Move over white bean soup!
Hi Apryl, thanks for your comment! I’m so glad you love the soup.
I barely followed the recipe and it was STILL amazing lol. Had to use evaporated milk, and dried (not fresh) herbs. I also did a light blend, love a chunky soup. Great recipe!
So glad you loved it, M!
What a delicious soup this is! We have had a bumper crop of zucchini this summer and of the myriad of recipes I’ve made using it, I’ve come back to this soup and re-made at least 3 times now and still have not tired of the flavors. I’ve added crispy tofu to it as well as asian pork meatballs, all good additions. Thank you for the recipe!
Hi Kelly, I’m so glad it’s been such a hit!
One can of coconut milk is not enough liquid. I had to add chicken stock to make it into a soup rather than a purée .
I was uncertain about the existence of good zucchini soup but had some zucs to use up and man I love this. It’s like a summer broccoli cheddar in that it has the comforting, indulgent, creaminess but it doesn’t feel heavy and has such a bright finish. Like a zesty hug. Love it.
Made this tonight. It’s good! Love the fresh herbs. I did add a dash of tamari.
So glad you enjoyed it, Mara!