Zucchini Potato Soup

Name: Zucchini Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds zucchini (4-5 zucchinis); 1 pound russet potatoes (2-3 potatoes); 1 yellow onion, large; 3 tablespoons olive oil; 1-2 teaspoons minced garlic; 4 cups broth (vegetable or chicken or broth of your choice); 2 tablespoons unsalted butter (optional); salt, pepper and chili flakes (to taste); parmesan (optional, to taste)

Jump to Recipe Print Recipe

This Zucchini Potato Soup is full of flavor and super warm and comforting. Fresh vegetables are roasted in the oven and blended to create a delicious, velvety soup.

Overhead of 4 bowls of zucchini potato soup in white low bowls on a white marble background. Each bowl is garnished with croutons, micro greens and shredded parmesan.

This Zucchini Potato Soup is velvety, smooth and delicious and makes a perfect light lunch or dinner with lots of toppings. Roasting the vegetables bring out the sweetness and depth of flavor in the zucchini, potato, onion and garlic. The soup is super cozy and perfect for anytime of the year.

You won't believe how much flavor is packed into this soup with just a few ingredients. And toppings are totally optional and customizable based on your taste. Just chop your vegetables, roast them, blend and serve. This recipe can also be easily tweaked to be made vegetarian/vegan.

If you're looking for other delicious vegetable focused recipes check out my Lemon Pasta with Roasted Cauliflower & Chickpeas and Pumpkin Ricotta Pasta.

Single bowl of Zucchini Potato Soup in a white low bowl garnished with croutons, micro greens and shredded parmesan on a white marble background.

Why You'll Love this Recipe

Easy to make
Delicious comforting and perfect on a cold night
Recipe can easily be tweaked into being fully vegetarian or vegan
10 ingredients with a ton of customizable toppings

Soup Ingredient Notes

Zucchini Potato Soup Ingredients on a light brown planks. Each item is labeled with black text in a white rectangle.

Extra virgin olive oil - or any oil you love, like canola oil or avocado oil. Use an oil with a high burning point.

Onion – yellow onion gives a bit of a sweet flavor.

Garlic cloves – finely minced

Zucchini (courgettes) – keep the zucchini skin on to add nutrients and vitamins into the soup. Trim the ends and slice into around ¼-1/2 inch circles.

Potatoes – Gives our soup a silky, smooth, velvety texture. I used a russet potatoes which helps make our soup creamy without the cream and thickens its naturally without the need for a roux or slurry.

Stock - use a high quality chicken or vegetable stock (if making the soup vegetarian or vegan) for best flavor.

Salt, Black Pepper and Chili Flakes - to taste

Butter (optional) - I like to finish the soup with a little bit of butter. It adds a fuller, luxurious mouth feel.

Parmesan (Optional) - if you don’t need this recipe to be dairy-free, add fresh parmesan at the end for extra flavor!

Optional Topping Ingredient Notes

These are a couple of my favorite toppings but the options are endless.

Heavy Cream - if you are want the soup extra creamy, drizzle a bit of heavy cream before serving. It adds a silky, rich flavor to the soup.

Croutons - Adds a delicious crunch to the soup.

Chorizo - Browning a bit of chorizo and adding it to the soup, before serving added a fiery, savory flavor to the soup. It also helped bulk the soup up a bit.

Other soup toppings ideas - pesto, crispy shallots, crispy potato sticks, bacon, crispy prosciutto, sauteed mushrooms, roasted chickpeas

Step-by-Step Instructions

Potatoes, zucchini, onion and olive oil on a large sheet pan with brown parchment paper on a white marble background with a red box with a white '1' in the upper left corner.

Heat oven to 400 degrees Fahrenheit. Lay a sheet (or two) of parchment paper on a baking sheet. Peel onions, cut into wedges, cut zucchini into ¼-1/2 inch medallions, peel and cut potatoes into ¼-1/2 inch medallions, then slice again down the middle to create half moon shapes. Place vegetables on the baking sheet, toss with olive oil and a bit of kosher salt. Make sure to spread all vegetables into one layer with as little of overlap as possible.

Roasted potatoes, zucchini, onion and garlic on a large sheet pan with brown parchment paper on a white marble background with a red box with a white '2' in the upper left corner.

Roast vegetables for 20-30 minutes, tossing vegetables ever 10-15 minute. Then, add minced garlic and toss and continue to cook for another 15 minutes. Remove vegetables when zucchini are lightly browned and interiors are soft, onions are soft and golden, potatoes can easily be pierced with a knife all the way through.

A high blender base with the roasted zucchini, potatoes, onion and garlic with broth and butter on a white marble background. In the upper left corner is a dark red square with a white '3'.

Once vegetables are done roasting, add vegetables to a high powered blender like a Vitamix (this is the model I use, with my affiliate link), along with broth of your choice and butter.

A vitamix blender with the zucchini potato soup on a white marble background. In the upper left corner, is a dark red square with a white '4'.

Blend soup, using the soup setting if you are using a high-powered blender. Taste and season as needed and blend for another 30 seconds. If needed, reheat soup on the stove.

Serve soup hot with fresh parmesan and other toppings of your choice. Enjoy!

Expert Tips

Use a high quality stock for best flavor
Use a large enough baking sheet to roast the vegetables . I used a full sheet pan. If you do not own one, you can use a half, you'll just need to increase the time to get the vegetables to your desired roasted-ness.
Careful with the cuts! Make sure your vegetables are all around the same size! You want to ensure even roasting in the oven.
Too toasted? Don't use in the soup! If a few of your onions, or other vegetables get a little too toasted in the oven where they are also super dark brown/ black. Omit them from the soup when you are blending. You don't want that charred flavor in the soup.
Use smaller zucchini! Smaller zucchini tend to be more flavorful while larger zucchini have a high water content resulting in less flavor.

Storage

Leftovers can be stored in the fridge for 3-4 days or frozen.

Angled 4 bowls of zucchini potato soup in white low bowls on a white marble background. Each bowl is garnished with croutons, micro greens and shredded parmesan.

Recipe FAQ

How can I reheat this Zucchini Potato Soup?

Stir soup over medium heat in a heavy-bottomed soup pot until it is steaming hot. You can also heat it in the microwave for about 2 minutes per bowl. (Stir halfway through.)

Can this soup be made vegetarian/vegan?

Yes! Use vegetable broth, change out butter for vegan butter and skip the parmesan. If you want a substitute cream use coconut cream or milk. This recipe can easily be tweaked to become fully vegetarian or vegan.

Alternative to a high-powered blender?

I use a Vitamix that is a high-powered blender. Alternatively, you use a a large pot and a hand blender to blend the soup.

What's a Vitamix? Why do you use it?

A Vitamix is a brand of high powered blenders and is a super versatile kitchen appliance. Everything from dips, to smoothies, cake batters, ice cream, and of course soup. The horsepower is what makes this a staple for restaurants, foodies and home cooks alike. For soup, most have a feature that heats the soup up as it blends. If you are interested, they have a variety of blenders at different price points but they are expensive and certainly an investment. I use the Vitamix A3500 model.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.

Mara

This Zucchini Potato Soup is full of roasted vegetables which bring out the sweetness and depth of flavor from the zucchini, potatoes, onion and garlic.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course, Side Dish, Soup

Cuisine American

Servings 7 cups

Calories 169 kcal

Ingredients

▢ 2 pounds zucchini 4-5 zucchinis
▢ 1 pound russet potatoes 2-3 potatoes
▢ 1 yellow onion, large
▢ 3 tablespoons olive oil
▢ 1-2 teaspoons minced garlic
▢ 4 cups broth vegetable or chicken or broth of your choice
▢ 2 tablespoons unsalted butter optional
▢ salt, pepper and chili flakes to taste
▢ parmesan optional, to taste

Instructions

Heat oven to 400 degrees Fahrenheit. Lay a sheet (or two) of parchment paper on a baking sheet. Peel onions, cut into wedges, cut zucchini into ¼-1/2 inch medallions, peel and cut potatoes into ¼-1/2 inch medallions, then slice again down the middle to create half moon shapes. Place vegetables on the baking sheet, toss with olive oil and a bit of kosher salt. Make sure to spread all vegetables into one layer with as little of overlap as possible.
Roast vegetables for 20-30 minutes, tossing vegetables ever 10-15 minute. Then, add minced garlic and toss and continue to cook for another 15 minutes. Remove vegetables when zucchini are lightly browned and interiors are soft, onions are soft and golden, potatoes can easily be pierced with a knife all the way through.
Once vegetables are done roasting, add vegetables to a high powered blender like a Vitamix (this is the model I use, with my affiliate link), along with broth of your choice and butter.
Blend soup, using the soup setting if you are using a high-powered blender. Taste and season as needed and blend for another 30 seconds. If needed, reheat soup on the stove.
Serve soup hot with fresh parmesan and other toppings of your choice. Enjoy!

Notes

Use a high quality stock for best flavor

Use a large enough baking sheet to roast the vegetables . I used a full sheet pan. If you do not own one, you can use a half, you'll just need to increase the time to get the vegetables to your desired roasted-ness.

Careful with the cuts! Make sure your vegetables are all around the same size! You want to ensure even roasting in the oven.

Too toasted? Don't use in the soup! If a few of your onions, or other vegetables get a little too toasted in the oven where they are also super dark brown/ black. Omit them from the soup when you are blending. You don't want that charred flavor in the soup.

Use smaller zucchini! Smaller zucchini tend to be more flavorful while larger zucchini have a high water content resulting in less flavor.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara