There’s something so soothing about a bowl of this Creamy Zucchini Soup with Herbs Recipe. It’s silky, fresh, and herbaceous—perfect for cozy nights or light lunches. Plus, it’s quick to whip up with everyday ingredients, making it one of my go-to soups when I want comfort without fuss.

A white pot filled with clear liquid and a mix of sliced green zucchini pieces in semicircles and strips spread evenly throughout. On one side, a small group of light beige cashews floats near the bottom. There is a sprinkle of black pepper mostly in the center of the pot, resting on some zucchini pieces. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Zucchini Soup with Herbs Recipe
Top Tip
How to Serve Creamy Zucchini Soup with Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Zucchini Soup with Herbs Recipe

Why You'll Love This Recipe

Let me tell you why I’m so enthusiastic about this Creamy Zucchini Soup with Herbs Recipe. It strikes the perfect balance between freshness and creaminess without needing any dairy, and I love how the herbs brighten every spoonful. Whenever I make it, everyone asks for seconds!

Simple ingredients: Uses common veggies and pantry staples you probably already have on hand.
Dairy-free creaminess: Those raw cashews blend in beautifully to create a smooth, luscious texture.
Fresh herbal flavor: Adding fresh dill, basil, or parsley adds a lively twist that keeps it from feeling heavy.
Versatility: It’s easy to adapt with your favorite herbs or toppings, making it a soup you can customize endlessly.

Ingredients & Why They Work

Each ingredient in this Creamy Zucchini Soup with Herbs Recipe plays an important role. Fresh zucchini gives it that tender, garden-fresh base, while the cashews bring richness without overpowering the flavor. Herbs and lemon juice add brightness and depth that make the whole bowl sing. Here’s a quick rundown on the key players:

Flat lay of a small white ceramic bowl filled with golden olive oil, a whole small yellow onion with outer skin intact, two whole uncracked garlic bulbs with papery skins, four fresh medium zucchini sliced lengthwise showing pale green flesh and seeds, a small white ceramic bowl containing raw cashew nuts, a small white ceramic bowl of coarse kosher salt crystals, a smaller white ceramic bowl holding ground black pepper, a small white ceramic bowl with fresh lemon juice glistening, and a small bunch of mixed fresh herbs including dill, basil, and parsley with vibrant green leaves, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Provides a lovely, fruity base for sautéing your onions and garlic while contributing subtle richness.
Onion: Adds a sweet, aromatic layer that sets the foundation for the soup’s flavor.
Garlic: Gives that mouthwatering, savory punch we all love in soups.
Zucchini: The star vegetable—mild and slightly sweet, it softens perfectly when simmered.
Vegetable or chicken broth: For depth and to help blend the flavors beautifully. I go veggie broth when I want a lighter vibe.
Raw cashews: A secret to that silky creaminess without dairy; they blend up silky smooth after simmering.
Kosher salt and black pepper: Essential for seasoning and balancing flavors.
Lemon juice: Adds freshness and a subtle tang to cut through the creaminess.
Fresh herbs (dill, basil, parsley): These burst with freshness and elevate the soup to something special.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love playing around with this Creamy Zucchini Soup with Herbs Recipe, depending on the season or what I have in the fridge. You should definitely feel free to switch up the herbs or add your own favorite toss-ins—this soup welcomes your creativity.

Herb variations: Dill, basil, and parsley all bring unique flavors. I once made it with fresh tarragon, and it was a lovely surprise!
Dairy twist: For a richer version, a splash of cream or coconut milk can add decadence.
Spicy kick: Toss in a pinch of red pepper flakes or a dash of smoked paprika if you like a little heat.
Crunch factor: Toasted pumpkin seeds or chopped nuts sprinkled on top add a great texture contrast.

Step-by-Step: How I Make Creamy Zucchini Soup with Herbs Recipe

A white pot filled with a thick, creamy green soup that has a smooth texture with small bits of herbs mixed in. The soup has a vibrant, light green color with specks of darker green throughout. The inside rim of the pot has a thin layer of soup, showing its thick consistency. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

First things first, heat your olive oil in a large pot over medium-high heat. I love watching the chopped onion soften and become translucent—it takes about 4-5 minutes. Then add the minced garlic and stir for another minute until fragrant, being careful not to let it burn. Trust me, this slow-building base makes all the difference.

Step 2: Simmer the Zucchini and Cashews

Next, toss in the sliced zucchini along with the broth, raw cashews, salt, and pepper. Bring everything to a boil, then lower the heat to a gentle simmer. Pop a lid on and let it cook for about 15 to 20 minutes until the zucchini is soft enough to mash with a spoon. This step really lets the flavors marry and the cashews soften just right for blending.

Step 3: Blend and Finish with Herbs and Lemon

Once the zucchini is tender, stir in your freshly chopped herbs and lemon juice. Now comes the fun part—using an immersion blender, puree the soup until silky smooth. If you don’t have one, transferring the soup in batches to a countertop blender works great too. I usually blend just 15-30 seconds to keep it fresh and not overly processed.

Step 4: Serve and Garnish

Ladle the soup into bowls and drizzle a little olive oil on top. Sprinkle with some extra fresh herbs, and if you like, fresh cracked black pepper. Then sit back and enjoy the fruits of your labor—it tastes even better than it looks!

Top Tip

From my many attempts making this Creamy Zucchini Soup with Herbs Recipe, these small pointers have really helped me achieve the perfect texture and flavor every time.

Use raw cashews, not roasted: Raw cashews blend more smoothly and won’t add unwanted toastiness or bitterness.
Don’t skip the lemon juice: It brightens the whole soup and balances the richness beautifully.
Immersion blender vs. countertop blender: I find a high-powered blender makes a slightly creamier soup, but immersion blenders are so convenient and definitely get the job done well.
Watch your garlic: Adding garlic a minute before the veggies simmer enhances flavor without bitterness—don’t cook it too long or it’ll turn sharp.

How to Serve Creamy Zucchini Soup with Herbs Recipe

Creamy Zucchini Soup - Serving Suggestion

Garnishes

I usually top my soup with a drizzle of good quality olive oil and extra fresh herbs—parsley or dill work beautifully. Sometimes I’ll add a few toasted pumpkin seeds for crunch or even a dollop of plain yogurt to add contrast. It’s those little touches that make the serving experience special.

Side Dishes

This soup pairs wonderfully with a side of crusty bread or a warm grilled cheese sandwich on a chilly day. I also love serving it alongside a crisp green salad dressed simply with lemon vinaigrette for an easy and balanced meal.

Creative Ways to Present

For dinner parties, I like serving this soup in small demitasse cups as an elegant starter. Swirling in a little basil pesto or sprinkling edible flower petals on top creates a stunning look that impresses every time. It’s such a fresh, bright soup it lends itself well to creative plating.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. Before storing, I let it cool to room temperature but no longer than two hours to keep it food safe. When reheating, I usually do so gently in a saucepan over low heat, stirring occasionally to maintain that silky texture.

Freezing

This soup freezes beautifully, making it a perfect candidate for meal prep. Just cool it completely, then pour into freezer-safe containers or heavy-duty bags. It keeps well for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.

Reheating

When reheating the soup, do it slowly on the stovetop over low to medium heat, stirring regularly. I avoid microwaving because it can heat unevenly and risk curdling. Adding a splash of broth or water while warming helps loosen its texture if it’s thickened too much in the fridge.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Just be sure to use vegetable broth instead of chicken broth, and this Creamy Zucchini Soup with Herbs Recipe is naturally vegan thanks to the cashews providing the creaminess.

What if I don’t have raw cashews?

Raw cashews are key for that silky texture, but if you don’t have them, you can substitute with soaked cashews or try using a peeled potato or cauliflower for creaminess, though the flavor will be different.

Can I make this soup ahead of time?

Yes, you can prepare it a day ahead and refrigerate. The flavors actually improve after sitting for a bit. Just reheat gently and stir in any fresh herbs or lemon juice just before serving.

How do I adjust the soup's thickness?

If the soup is too thick, simply add extra broth or water to reach your preferred consistency. Blend it again after adding liquid to keep that creamy texture.

Final Thoughts

This Creamy Zucchini Soup with Herbs Recipe feels like a warm hug in a bowl to me—a little bit indulgent, a lot fresh, and totally reliable. It’s the kind of recipe I love to share with friends when I want to show them how simple and delicious cooking at home can be. Give it a try and soon you’ll have your own reasons to keep making it again and again.