Zucchini Bisque
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Rich and creamy zucchini bisque is an easy and delicious recipe that can be served warm or chilled. This thick, full-flavored zucchini soup is accented with fresh thyme and can be made with cream or coconut milk if looking for a vegan option.
Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!
This zucchini soup has a fancy name, but it is very versatile and easy to make. Serve it warm in the fall or chilled during the summer months when your garden is overflowing with fresh zucchini!
Ingredients needed
- Start by sautéing onion and garlic in olive oil to give the soup depth of flavor.
- Cook the chopped fresh zucchini in chicken stock for a richer flavored soup, or vegetable stock for a vegan option.
- Use fresh herbs of your choice; such as thyme, basil, tarragon.
- For a rich and creamy, restaurant-style soup finish with heavy cream. For a vegan, whole30 or paleo soup use canned coconut milk or any non-dairy milk of your choice.
Be sure to check out the detailed printable recipe card below
How to make cream of zucchini soup
Heat oil in a Dutch oven or large pot over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
Stir in the minced garlic and cook for one additional minute.
Add the chopped zucchini and stock. Increase heat and bring to a boil.
Reduce heat, cover and and simmer for 15 to 20 minutes, until vegetables are tender.
Stir in the thyme leaves, salt and pepper. Puree with an immersion blender until smooth. You can also puree in in two batches in a high-speed blender.
Stir in the cream and heat just until heated through. Adjust seasoning as needed.
Ladle soup into bowls and garnish with a drizzle of cream or olive oil and fresh herbs.
Recipe Notes & Tips
- Zucchini soup with coconut milk is the closest to using cream (the kind in a can, not the refrigerator section), you will however have a coconut taste that may or may not trigger a reaction in your family members.
- Unsweetened Cashewmilk and Oatmilk are other good options that are thicker than almond or rice milks.
- Technically bisque is a thick, French soup that is made with a strained broth of crustaceans (lobster, shrimp, crab, etc.) It has become synonymous for “creamy” soups of the years and more importantly does not conger up images of a thick, gloopy blob of “cream of _____” in anyone’s mind.
- This is a light, creamy soup that will not weigh you down and does not contain any thickening agents.
Got leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or carefully reheat in the microwave or on the stove just until heated. Do not bring to a boil once the cream has been added.
If you know that you will not be serving all of your soup at once, do not add the cream to the soup until ready to serve. Reheat the soup and then stir in the cream just before serving.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Dutch Oven
- Cutting Board and Chefs Knife
- Wooden Spoon
- Liquid Measuring Cup
- Garlic Rocker
- Kitchen Scale
- Immersion Blender (Stick blender)
- High-speed Blender for extra-smooth soup
What can you make with zucchini?
- Sautéed Zucchini and Carrots – everyone’s favorite side dish!
- Fried Zucchini with ranch dressing – so good!!
- Italian Stuffed Zucchini Boats
- Baked Parmesan Zucchini Bites
- Zucchini Carbonara
- Cod and Zucchini Noodles
- Mediterranean Pasta Salad
- Grilled Summer Squash Pizza
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Enjoy!!
Zucchini Bisque
Equipment
- Dutch oven or large soup pot
Ingredients
- 1.5 tablespoons olive oil
- 1 cup diced yellow onion one medium onion
- 2 large cloves garlic minced
- 2 pounds fresh zucchini about 4 medium zucchini
- 2.5 cups chicken or vegetable stock
- 1 tablespoon chopped thyme leaves or 0.5 teaspoon dried – or herbs of your choice, plus more to garnish
- 1 teaspoon sea salt or more to taste
- .25 teaspoon ground black pepper
- .75 cup heavy cream more or less to achieve desired consistency
Instructions
- Heat oil in a Dutch oven or large pot over medium heat. Add the onion and cook until softened, about 4 to 5 minutes. Stir in the minced garlic and cook for one additional minute.
- Add the chopped zucchini and stock. Increase heat and bring to a boil. Reduce heat, cover and and simmer for 15 to 20 minutes, until vegetables are tender.
- Stir in the thyme leaves, salt and pepper. Puree with an immersion blender until smooth. You can also puree in in two batches in a high-speed blender.
- Stir in the cream and heat just until heated through. Adjust seasoning as needed.
- Ladle soup into bowls and garnish with a drizzle of cream or olive oil and fresh herbs.
Notes
- Zucchini soup with coconut milk is the closest to using cream (the kind in a can, not the refrigerator section), you will however have a coconut taste that may or may not trigger a reaction in your family members.
- Unsweetened Cashewmilk and Oatmilk are other good options that are thicker than almond or rice milks.
- Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or carefully reheat in the microwave or on the stove just until heated. Do not bring to a boil once the cream has been added. If you know that you will not be serving all of your soup at once, do not add the cream to the soup until ready to serve. Reheat the soup and then stir in the cream just before serving.
