Zucchini Garlic Soup

Zucchini garlic soup is a rich and creamy-tasting option without any added cream. Puréed white beans bring thickness and body to this light, satisfying soup. It’s a delicious way to use up garden zucchini (or courgette). Bonus: it’s gluten-free.

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This zucchini garlic soup is simple yet tastes rich and creamy…. without a drop of cream! Puréed white beans work their magic, creating a smooth, flavorful soup.

Drizzle the top with some extra virgin olive oil, sprinkle some chopped chives or basil over it then serve it up with some crusty bread and a tri tip steak salad.

Courgette or Zucchini?

Another name for zucchini is courgette. Depending on where you live, you may be more familiar with the name “courgette”. The term zucchini has Italian origins, but the phrase courgette is from French origins. They are two different names for the same fruit. So if you are looking for courgette and garlic soup, this is the recipe for you.

Ingredients You Will Need:

Here is the list of ingredients you will need to make this creamy, creamless zucchini soup.

• Olive oil.
• Onions.
• Garlic. We use a LOT of garlic in this soup. If you want to use more than the recipe calls for, feel free.
• Zucchini. There are several types of zucchini or courgettes. Use whatever you have on hand. The color of your zucchini will affect the color of the soup but the flavor will still be superb.
• White beans. We used canned white beans to make this fast and easy soup. You can use navy beans, Great Northern, or Cannellini. You can even cook your own Mayocoba beans if you want.
• Broth. We used chicken broth but if you want to keep this soup vegetarian then you can use vegetable broth.
• White wine. If you don’t want to cook with alcohol then just use a bit more broth or replace the wine with some water.
• Salt and pepper.

Making the Soup Smooth:

You can leave the zucchini soup chunky and brothy but we really like the creamy texture that it gets when it is pureed.

One of my favorite tools in the kitchen is an emersion blender. It allows you to blend hot liquids right in the pot. It is portable, easy to store and makes clean up fast.

I use it to puree soups all the time. It is so much easier and safer than using a standard blender for hot liquids. If you try to blend hot soup in a standard blender you could end up with an explosion of soup all over the kitchen. The hot air in a standard blender will expand, pushing off the lid and blowing the hot soup out of the top.

You can puree soup in a blender if you use caution but you won’t ever want to if you have an emersion blender. It makes your work in the kitchen so easy. I don’t just use it for pureeing soup.

I make pesto, sauces, hummus, aioli, smoothies and chopped nuts with an emersion blender. It is truly one of my favorite kitchen tools.

Cream-less Creamy Zucchini Soup:

This zucchini garlic soup gives you all the flavor of a creamy soup, no cream needed! Puréed beans and zucchini create a smooth, rich texture, making it a deliciously satisfying bowl. Plus, it’s gluten-free!

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

4.96 from 22 votes

Zucchini Garlic Soup

By Dahn Boquist

This zucchini garlic soup is creamy and delicious without the use of cream. The recipe is just as satisfying when you're trying to cut back on calories or carbs, but it's also a great option for those following a vegetarian diet. It's easy to make and requires minimal prep time.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings

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Ingredients 

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• ▢ 3 tablespoons olive oil
• ▢ 1 onion, chopped
• ▢ 20 garlic cloves, chopped (approximately 2 bulbs of garlic)
• ▢ 2 pounds zucchini, (courgettes) shredded
• ▢ 1 can white beans, 15 ounces can
• ▢ 4 cups chicken broth, or vegetable broth
• ▢ ¼ cup dry white wine
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper

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Instructions 

• Heat the oil in a large pot over medium heat. Add the onion and cook on medium-low heat for about 5 minutes, or until soft. Add the garlic and heat for 2 to 3 minutes. Add the zucchini, beans, chicken broth and wine.
• Bring to a simmer and cook uncovered for 40 to 50 minutes
• Blend with an immersion blender and puree until smooth. If you don’t have an immersion blender, you can transfer the soup to a standard blender after it has cooled down (see notes).
• Taste and season with salt and pepper.

Notes

Always use caution when blending hot liquids in a standard blender. The hot air will expand and push the lid off, exploding hot liquid all over your kitchen. You should either let the soup cool down before blending it or only fill the blender partly and keep a dish towel over the top so it can vent.

Nutrition

Serving: 1, Calories: 196kcal, Carbohydrates: 21g, Protein: 9g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Cholesterol: 85mg, Sodium: 361mg, Fiber: 5g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published on August 3, 2015. We updated the photos but left some of the original photos below.