Zucchini Soup
Updated Nov 30, 2025
This Zucchini Soup is oh-so-creamy, thanks to the cannellini beans, and deliciously seasoned with a little cheesiness from the parmesan.
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Zucchini Soup is soo good!
If someone asked me what my favorite thing I’d eaten recently was, I’d have a surprising answer: Zucchini Soup. It’s incredibly creamy but has absolutely zero cream in it. Its velvety texture is actually thanks to…cannellini beans! This zucchini soup is basically a bowl of veggies and fiber-packed goodness that even my kids will happily eat. I love that the two veggies in this recipe (the zucchini and leeks!) are delicate and light, so the soup tastes summery but not too vegetably.
Happy Cooking!
– Yumna
Zucchini Soup Ingredients
- Zucchini: Look for medium-sized, firm zucchini!
- Oil: I prefer the flavor of olive oil, but any cooking oil will do.
- Leeks: I like to use smaller leeks (they usually have a milder flavor) but any size is fine for this zucchini soup recipe.
- Garlic: Go for fresh garlic rather than powdered, if you can!
- Stock: I usually like chicken stock, but vegetable stock is fine, too.
- Cannellini Beans: Look for a 14.5-ounce can of these white beans (also sometimes called white kidney beans)!
- Lemon: You’ll use the lemon zest and lemon juice.
- Seasoning: I like to use Italian seasoning, crushed red pepper flakes, salt, pepper, and fresh basil (not powdered) to flavor this zucchini soup. Feel free to skip the red pepper flakes if you’re not into the heat.
- Parmesan cheese: I love the taste of Parmesan cheese with this soup, but feel free to skip it.
How to Make Zucchini Soup
Zucchini Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 3 leeks light green stalk only, halved and thinly sliced
- 3 garlic cloves minced
- 3 medium zucchini diced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper or to taste
- 4 cups vegetable or chicken stock
- 1 (14.5 ounce) can cannellini beans drained and rinsed
- ½ cup loosely packed fresh basil leaves
- 1 lemon zest and juice
- ½ cup freshly grated Parmesan cheese optional
Instructions
- Place the leeks in a large bowl and cover with cold water. Allow them to sit for 5 minutes, agitating occasionally. Pull the leeks out of the water and drain well in a colander.
- In a large pot, heat olive oil over medium heat. Once shimmering, add leeks and garlic and cook for about 5 minutes, or until the leeks begin to soften. Add zucchini, Italian seasoning, salt, pepper and red pepper flakes and stir well to incorporate the seasoning. Cook for 8 to 10 minutes, stirring often, or until the zucchini is very soft.
- Add chicken stock and beans and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat and let cool slightly, then transfer to a high speed blender. Add basil, lemon zest and juice and Parmesan (if using). Blend until smooth and serve.
Notes
- My Top Tip: I always drain canned beans and rinse them really well before using to get rid of excess sodium and some of the metallic taste canned beans can have!
- Storage: The soup can be stored in an airtight container in the fridge for up to 5 days. Reheat gently over the stove until warmed through when you’re ready to eat!
- Freezing: You can freeze this soup in an airtight container for up to 6 months. Just let it thaw in the fridge overnight before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Drain and rinse your beans thoroughly. I always drain canned beans and rinse them really well before using to get rid of excess sodium and some of the metallic taste canned beans can have!
- Don’t bother peeling your zucchini. Unlike some vegetables, zucchini doesn’t need to be peeled! The zucchini peels will soften and blend easily.
- Clean your leeks really well. Leeks are really, really dirty vegetables. Be sure to clean them thoroughly, and when in doubt, wash them again. I like to cover the chopped leeks with cold water, let them sit for a bit (the grit will sink to the bottom of the bowl), then scoop them out and drain them in a colander.
- Let the soup cool slightly before blending. If you try to blend really hot soup, the pressure from the steam can literally blow the lid off of the blender. I always let soup cool a bit before blending for this reason!
Serving Ideas
- Add a side salad. For an easy lunchtime soup-salad combo, I like to eat my zucchini soup with a fresh garden salad, classic Caesar salad, or cauliflower salad.
- Pair with a sandwich. This soup is a great side with a mozzarella caprese sandwich, a grilled chicken sandwich, or a simple grilled cheese.
- Serve with bread. A piece of fresh bread with soup is always a good addition, like my air fryer bread, or my French bread dinner rolls.
FAQs
You’ll want to cook the zucchini until it’s very soft and starting to break down (you should be able to easily mash a piece with a fork). This usually takes about 8 to 10 minutes.
If your soup is too thick, you can add more vegetable or chicken stock until you reach the consistency you’re looking for. Start with a little and blend again until it’s just right.
If your soup isn’t blending smoothly, try blending it in smaller batches. You can also add a bit more stock or water to help it blend better. Make sure to blend until completely smooth.
Comments
Tried this today, substituted Italian herbs for fresh dill & wow!! I live in Cyprus where we’re still having wonderful hot, sunny days. But I shan’t be waiting till we get any cold weather, this soup is great right now😋👌
Yay! So glad you love it, thank you so much!!
This was delicious!! I’ll make again but only using 3 cups of broth. I like my soup a little thicker. Nevertheless, the flavors were amazing!
Yay, so happy you liked it! Thanks, Mary!!
Just made this and it is amazing!!!! What a great use for zucchini!! Will definitely make this again.
Yay!! I’m so glad you liked it, Diana!
Loved the soup!!! I made it this evening and gave some to my concierge lady as she is under the weather. I have leftovers and I’m excited to have more tomorrow. So easy to make.
Yay, I’m so glad!! How sweet of you to share with your concierge lady, I hope she feels better soon. Thanks, Reema!
Love it!
Thank you, Victoria!!
Love this! You’re always helping me find ideas for my meals in the kitchen! I love the bean addition to this recipe.
Yay, glad you love it! Thanks, Kim!!