Zucchini has such a lovely, mild sweetness that makes it one of those vegetables you can use in endless ways—but for me, it really shines in soup. When you blend zucchini, it transforms into the creamiest, velvety texture without needing much else, which is why this recipe has become a favorite in my kitchen.
One fun little detail I love is that the color of your soup changes depending on the zucchini you use—lighter zucchini give you a soft, pale green bowl, while the darker ones turn into a richer, deeper shade. So, you can almost “choose” the look of your soup just by picking your zucchini!
The best part is how versatile it is. On its own, this soup is light and cozy, perfect with a slice of garlic bread, a fresh salad, or even a gooey grilled cheese when you’re craving something comforting. But it’s also easy to make it heartier—just stir in some leftover chicken or top with crispy bacon if you want extra protein. And if you’re keeping things fully plant-based, it’s delicious with toasted chickpeas or a sprinkle of roasted nuts for crunch.
I also love how well it fits into meal prep. Make a big pot on Sunday, and you’ve got an easy lunch or quick dinner ready to go all week. It stores beautifully in the fridge for 3–4 days, and you can even freeze it for a couple of months if you want to save some for later. Just reheat, give it a little stir, and it tastes just as good as when it was fresh.
Whether you’re trying to use up a pile of zucchini, looking for something simple to warm you up on a chilly day, or just want a nourishing recipe you can make ahead, this zucchini soup always hits the spot. It’s one of those dishes you’ll come back to again and again, because it’s easy, flexible, and full of flavor.
This vibrant soup offers a delightful contrast of flavors and textures, with creamy zucchini, peppery radicchio, savory kimchi, and crunchy bread.
Ingredients
- For the soup:
2 lbs (approx. 4-5 medium) zucchini, chopped
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream or coconut milk (optional, for creaminess)
2 tablespoons olive oil
Salt and black pepper to taste
A pinch of nutmeg (optional, for flavor depth)
- For the crunchy bread topping:
2-3 slices of sourdough or other crusty bread, cut into 1-inch cubes
1 tablespoon olive oil or melted butter
Pinch of salt
- For the kimchi topping:
1/2 cup kimchi, roughly chopped
1 tablespoon sesame seeds (white or black)
A dash of gochugaru (Korean chili flakes) or paprika (optional)
Directions
- Prepare the Soup:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the chopped zucchini and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook until the zucchini is very tender, about 15-20 minutes.
Carefully transfer the soup to a blender (in batches if necessary) and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
Return the blended soup to the pot. Stir in the heavy cream or coconut milk (if using). Season with salt, black pepper, and a pinch of nutmeg to your liking. Keep warm over low heat. - Make the Crunchy Bread:
Preheat your oven to 400°F (200°C) or use a non-stick pan on the stovetop. Toss the bread cubes with olive oil or melted butter and a pinch of salt.
– Oven method: Spread the cubes in a single layer on a baking sheet. Bake for 5-8 minutes, or until golden and crispy.
– Stovetop method: Heat a pan over medium heat. Add the bread cubes and toast, stirring frequently, until golden and crunchy on all sides. - Assemble and Serve:
Ladle the hot zucchini soup into individual serving bowls.
Top each bowl with a generous amount of the crunchy bread cubes.
Add a spoonful of the chopped kimchi on top of the croutons.
Sprinkle with sesame seeds and a dash of gochugaru or paprika for extra color and spice.
Serve immediately.
How to Make This Zucchini Soup Vegan
If you’d like to make this zucchini soup completely plant-based, it only takes a couple of easy swaps. Most of the ingredients are already vegan, so you’ll just need to adjust the cream and the kimchi:
- Swap the cream – The original recipe uses heavy cream for richness. Instead, you can use coconut cream (the thick part from a chilled can of full-fat coconut milk) for a silky texture, or cashew cream (blended soaked cashews with a little water) for a more neutral taste. Oat or soy milk will also work, but you may need to add a cornstarch slurry to thicken the soup.
- Check the kimchi – Traditional kimchi often contains fish sauce or shrimp paste, so be sure to choose a vegan version. Many stores now carry vegan-certified kimchi, but if you’re buying from a local maker, it’s worth asking how it’s made. You can also make your own at home using mushroom broth, soy sauce, or miso for that same deep, savory flavor.
With these quick swaps, you’ll have a zucchini soup that’s just as creamy and comforting—totally vegan-friendly.
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