Zucchini and Herb Soup

An easy, creamy soup that doesn’t have any cream! A delicious one-pot wonder. Adapted from Daphne Oz’s Creamy Zucchini Soup.
Course Appetizer, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Renata



  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2-3 cloves of garlic chopped
  • 4 medium zucchini diced
  • 2 sprigs of fresh rosemary leaves removed and chopped
  • 2-3 sprigs of fresh thyme leaves removed and chopped
  • 2-3 cups of chicken stock or broth
  • Salt and Pepper



  1. In a large pot, add olive oil and heat on medium heat.
  2. Add the onion and saute till tender, about 4-5 minutes, stirring occasionally.
  3. Add chopped garlic and stir till fragrant, about 1 minute.
  4. Add in the diced zucchini, herbs and 2 cups of chicken stock. Stir gently and allow to simmer on a medium-low heat for 15-20 minutes till the zucchini is very soft.
  5. Using a slotted spoon, transfer the cooked zucchini into a high speed blender or food processor. Pour in about a cup of the chicken stock/broth from the pot. Depending on the size of your blender/food processor, you may need to do this in batches. If the blender/food processor is too full, it will overflow during blending and burn you!
  6. Carefully blend the zucchini and stock/broth till very, very smooth.
  7. Transfer blended zucchini and stock/broth back to the pot.
  8. Stir soup and if it is too thick for your liking, add in a little more chicken stock/broth.
  9. Taste and add salt and pepper as desired.
  10. Serve warm.