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Simple Zucchini Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author The Kitchen Maus


  • Zucchinis on the large side
  • 1 Onion
  • 2 Spring Onions
  • Water
  • Chicken or Vegetable Bouillon
  • Salt & Pepper
  • Ground Nutmeg fresh works best
  • Cream Cheese optional


  1. Thinly slice zucchini with mandoline or the slicer side of your box grater. Dice the onion.
  2. Slice up the spring onions. Put all vegetables in large pot and cook on medium heat until translucent, stirring often. Cover with water, measuring out in 2 cup increments. Add bouillon to corresponding water amount. Cook on medium low for 20 – 25 minutes.
  3. Puree with immersion blender. Add the cream cheese and puree some more. Salt, pepper and ground nutmeg to taste. Heat through, give it a few good stirs and call it soup!

Recipe Notes

Soups like this make for great leftovers. Not only do the flavours meld nicely overnight, but it also freezes really well.
While you can use any amount of zucchini you want for this soup, I use 3, usually weighing in around 1.5 lbs, when I’m making it for the two of us. The corresponding water amount is 3 cups. The ratio seems to work out to be about 1 cup of water per 8 ounces of zucchini. This ends up making about 3 servings of soup for us. For that amount of soup, I use about 1/4 teaspoon of freshly ground nutmeg and 1 ounce of cream cheese.