Easy Creamy Zucchini Soup

This easy creamy zucchini soup is perfect for summer. It’s light, healthy and fast to make. If you don’t feel like eating this soup warm, then why not eat it chilled? It’s pretty refreshing!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Keyword: Vegetarian Soup Recipes
Servings: 5 Portions
Calories: 122
Author: Julia



  • In a large pot heat up the oil/ or melt butter. Add onion, thinly sliced and saute for a few minutes on medium heat.
  • Meanwhile wash, peel and dice zucchini. Throw it in the pot and cover with a lid. Saute for 5 minutes or until the zucchinis have reduced their size.
  • Wash, peel and dice potatoes. Throw them in the pot. Pour over 1 liter of cold water. Bring to the boil. Add salt. Reduce the heat to low-medium and simmer until the vegetables are soft.
  • Puree the vegetables using a hand blender.
  • Taste it. Add pepper and more salt, if needed.
  • Serve warm or chilled!
Nutrition Facts
Easy Creamy Zucchini Soup
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 31mg1%
Potassium 891mg25%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 255IU5%
Vitamin C 38.9mg47%
Calcium 64mg6%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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