Creamy Zucchini Soup, Soup in Summer

Creamy Zucchini Soup

Creamy Zucchini Soup, for a Summertime lunch or dinner, here is an idea for zucchini, and what to make with all those  delicious zucchini found at the farmer’s market or in your own garden.  This Zucchini Soup is really light, can be enjoyed at room temperature, and is another one of my fast and easy recipes.  As an add on, my savory, cheese bread croutons are the perfect companion for this recipe.    So here is to “Soup in the Summer”, try this great Creamy Zucchini Soup, I think you will love it.  Let’s Cook!

Zucchini Summer Soup

This is a healthy, fast and easy recipe filled with Summer flavors, zucchini, leeks and fresh basil

Servings 4


  • 2 lbs Zucchini, small to medium
  • 3 Leeks, medium size
  • 3 Garlic cloves
  • 8 Cups Vegetable broth
  • Bunch Basil leaves
  • 2 Tbls Extra virgin olive oil
  • Sea Salt and fresh ground pepper to taste


  1. In a Soup pot, add the peeled and smashed garlic cloves with the olive oil, lightly brown

  2. Cut the leeks in half, remove the outer layer, slice in half and clean well, cut the dark green tops off, slice in big chunks, add to the oil and garlic

  3. Clean and chop the zucchini, add to the leeks,  add the broth, the basil, salt and pepper, let simmer for 30 minutes, until all vegetables are very soft

  4. Off the heat, with an immersion blender, blend the soup until until it is smooth and creamy, adjust salt and pepper again

  5. Serve at room hot or at room temperature

    Creamy Zucchini Soup

Buon Appetito!


Enjoy shopping some of my tool, product recommendations used for this recipe!

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