I created a Zucchini Parmesan Soup that’s perfect for overflowing summer squash or a chilly winter day, and I fold in one unexpected pantry ingredient that completely changes the flavor.

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I made this soup when my garden was exploding with zucchini, and it surprised me how simple it was to get a velvety bowl that still tasted bright. I call it my Zucchini Parmesan Soup because Parmesan cheese and a humble Yukon Gold potato give it that creamy, slightly tangy lift.

It reads like comfort but the texture keeps you guessing, and it’s exactly what I’d recommend if you want a Zucchini Soup Healthy option that doesnt feel like dieting food. I promise its not fussy, there are little tricks that make it sing, and you might want seconds.

Ingredients

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Zucchini adds mild sweetness lots of water and fiber, vitamin C, light vegetable body.
yukon gold potato gives silky starch for creaminess, carbs for energy, keeps soup thick.
Parmesan brings salty umami protein calcium and that nutty savory finish.
Cream makes it rich and smooth, yogurt lightens fat, adds tang, and body.
Onion builds a sweet aromatic base gives subtle sugars and savory depth.
Garlic gives a sharp warm bite boosts flavor, don’t overdo it though.
Fresh basil finishes with bright herb notes, adds color and a peppery lift.
Olive oil adds silky mouthfeel healthy fats and helps carry the flavors.
Lemon brightens the bowl with acidity lifts flavors and balances richness.

Ingredient Quantities

1 tablespoon olive oil (plus 1 tablespoon butter optional)

1 medium yellow onion, chopped (about 1 cup)

2 cloves garlic, minced

4 medium zucchini, ends trimmed and diced (about 1.5 lb / 700 g)

1 medium Yukon Gold potato, peeled and diced (about 8 oz / 225 g) for creaminess

4 cups low sodium vegetable broth (950 ml)

1/2 cup grated Parmesan cheese, packed (about 50 g) plus extra for serving

1/2 cup heavy cream or half and half (120 ml), or plain Greek yogurt for a lighter option

1 tablespoon fresh lemon juice (optional) for brightness

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)

Pinch of red pepper flakes (optional)

2 tablespoons chopped fresh basil or chives for garnish

How to Make this

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1. Heat 1 tablespoon olive oil and the optional tablespoon butter in a large pot over medium heat until the butter melts and it’s shimmering. Add the chopped yellow onion with a pinch of salt and cook, stirring now and then, until the onion is soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant.

2. Add the diced zucchini and the diced Yukon Gold potato to the pot, toss to coat in the oil, and cook 3 to 4 minutes so they start to soften. Sprinkle in the dried or fresh thyme and the pinch of red pepper flakes if using.

3. Pour in the 4 cups vegetable broth, stir, bring to a boil, then lower heat to a simmer. Cover and cook until the zucchini and potato are very tender, about 12 to 15 minutes.

4. If you like a little texture, scoop out and reserve about 1 cup of the cooked diced zucchini before blending. Then puree the soup until smooth using an immersion blender right in the pot, or carefully transfer in batches to a countertop blender and return to the pot.

5. Remove the pot from the heat. Stir in the grated Parmesan a little at a time so it melts evenly and doesn’t clump. Then stir in the heavy cream or half and half, or if you prefer the lighter option use plain Greek yogurt.

6. If you used Greek yogurt temper it first by whisking a few tablespoons of hot soup into the yogurt, then add it back slowly so it won’t split. Taste and add the 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting more to taste.

7. Add the tablespoon fresh lemon juice if you want brightness, and warm the soup gently over low heat only if needed. Do not boil once the dairy and cheese are in or it may separate.

8. Ladle into bowls, sprinkle extra grated Parmesan over each bowl, and finish with the chopped fresh basil or chives. Serve warm and enjoy.

Equipment Needed

1. Large pot (6 to 8 quarts), big enough to sauté and simmer the soup
2. Cutting board, for chopping the onion, zucchini and potato
3. Chef’s knife, sharp is best
4. Wooden spoon or heatproof spatula, for stirring
5. Measuring cups and measuring spoons
6. Immersion blender or countertop blender, for pureeing the soup
7. Ladle, for serving
8. Fine grater or microplane, for grating the Parmesan

FAQ

Can I make this soup vegan or dairy free? Yes. Swap the Parmesan and heavy cream for blended soaked cashews or coconut milk and 2 to 3 tablespoons nutritional yeast for cheesy umami. Use vegan Parmesan if you want a closer taste. Skip adding any real Parmesan rind while simmering.

Can I freeze the soup? You can, but do it before adding cream or Greek yogurt for best texture. Freeze in portions up to 3 months. To reheat, thaw in the fridge, warm slowly on low, then stir in fresh cream or yogurt and re-blend if it looks separated.

How do I make it extra creamy without heavy cream? The potato already helps a lot. Blend really well with an immersion blender or a countertop blender for a silky texture. You can also add a cup of cooked cauliflower or soaked cashews while blending. If using Greek yogurt, take the pot off the heat and temper the yogurt first so it won’t curdle.

Can I use yellow squash or other veggies instead of zucchini? Yes, yellow squash works 1 for 1, and mild lettuces like spinach can be stirred in at the end. If you add watery veggies, pat them dry or cook a little longer to avoid a thin soup.

Why does my soup taste bitter sometimes? Bitter zucchini usually means the squash was overripe or had a large seedy center. Pick small to medium zucchinis, trim any pale pith, and don't let the garlic burn while sautéing. A squeeze of lemon at the end brightens flavors and masks slight bitterness.

How long will leftovers keep and how do I reheat? Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on low heat with a splash of broth, stirring often. If it’s separated, re-blend or whisk in a little fresh cream or yogurt just before serving.

Creamy Parmesan Zucchini Soup Recipe Substitutions and Variations

Avocado oil or grapeseed oil (instead of 1 tablespoon olive oil): neutral, higher smoke point, works great for sautéing; or use melted butter if you want richer flavor.
Cauliflower florets or 1 cup cooked cannellini (white) beans (instead of 1 medium Yukon Gold potato): both puree to a silky, creamy texture — cauliflower lowers carbs, beans add protein and body.
Pecorino Romano or Grana Padano, or 2 tablespoons nutritional yeast (instead of 1/2 cup Parmesan): Pecorino is saltier so use a touch less, nutritional yeast gives a cheesy, dairy free flavor but won’t melt the same way.
Full-fat canned coconut milk or 1/2 cup cashew cream, or 1 cup evaporated milk (instead of 1/2 cup heavy cream): coconut milk gives richness with a faint coconut note, cashew cream is neutral when blended, evaporated milk keeps it creamy but lighter than heavy cream.

Pro Tips

1) Salt the onions early and taste as you go. It helps draw out moisture so they soften faster and the soup gets more depth. Dont overdo it at first though since the broth and Parmesan add salt later.

2) For the creamiest texture, grate the potato or cut it small so it breaks down fast. If you want super smooth use a ricer or push the blended soup through a fine sieve, but save a cup of chunkier veg if you like a bit of texture.

3) When blending hot soup be careful: only fill the blender halfway, remove the center cap and hold a towel over the top so steam can escape. Otherwise you might get a scary, messy hot splash.

4) Add cheese and dairy off the heat and stir slowly so nothing clumps or splits. If you use yogurt temper it first by whisking in a few spoonfuls of hot soup, and finish with a squeeze of lemon or a little zest to lift the whole dish.

Creamy Parmesan Zucchini Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a Zucchini Parmesan Soup that’s perfect for overflowing summer squash or a chilly winter day, and I fold in one unexpected pantry ingredient that completely changes the flavor.

Servings

servings

Calories

191

kcal

Equipment: 1. Large pot (6 to 8 quarts), big enough to sauté and simmer the soup
2. Cutting board, for chopping the onion, zucchini and potato
3. Chef’s knife, sharp is best
4. Wooden spoon or heatproof spatula, for stirring
5. Measuring cups and measuring spoons
6. Immersion blender or countertop blender, for pureeing the soup
7. Ladle, for serving
8. Fine grater or microplane, for grating the Parmesan

Ingredients

1 tablespoon olive oil (plus 1 tablespoon butter optional)
1 medium yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
4 medium zucchini, ends trimmed and diced (about 1.5 lb / 700 g)
1 medium Yukon Gold potato, peeled and diced (about 8 oz / 225 g) for creaminess
4 cups low sodium vegetable broth (950 ml)
1/2 cup grated Parmesan cheese, packed (about 50 g) plus extra for serving
1/2 cup heavy cream or half and half (120 ml), or plain Greek yogurt for a lighter option
1 tablespoon fresh lemon juice (optional) for brightness
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
Pinch of red pepper flakes (optional)
2 tablespoons chopped fresh basil or chives for garnish

Directions

Heat 1 tablespoon olive oil and the optional tablespoon butter in a large pot over medium heat until the butter melts and it's shimmering. Add the chopped yellow onion with a pinch of salt and cook, stirring now and then, until the onion is soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant.
Add the diced zucchini and the diced Yukon Gold potato to the pot, toss to coat in the oil, and cook 3 to 4 minutes so they start to soften. Sprinkle in the dried or fresh thyme and the pinch of red pepper flakes if using.
Pour in the 4 cups vegetable broth, stir, bring to a boil, then lower heat to a simmer. Cover and cook until the zucchini and potato are very tender, about 12 to 15 minutes.
If you like a little texture, scoop out and reserve about 1 cup of the cooked diced zucchini before blending. Then puree the soup until smooth using an immersion blender right in the pot, or carefully transfer in batches to a countertop blender and return to the pot.
Remove the pot from the heat. Stir in the grated Parmesan a little at a time so it melts evenly and doesn't clump. Then stir in the heavy cream or half and half, or if you prefer the lighter option use plain Greek yogurt.
If you used Greek yogurt temper it first by whisking a few tablespoons of hot soup into the yogurt, then add it back slowly so it won't split. Taste and add the 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting more to taste.
Add the tablespoon fresh lemon juice if you want brightness, and warm the soup gently over low heat only if needed. Do not boil once the dairy and cheese are in or it may separate.
Ladle into bowls, sprinkle extra grated Parmesan over each bowl, and finish with the chopped fresh basil or chives. Serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.