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Easy Single-Serving Creamy Zucchini Soup

This single-serving creamy zucchini soup is packed with flavor and ready in a heartbeat, which makes it a perfect partner for a relaxed, healthful dining solo.

Creamy zucchini soup in a vintage plate on a blue surface.

This creamy zucchini soup is my go-to for a quick lunch or cozy dinner. It’s a simple yet indulgent blend of zucchini, onions, garlic, potatoes, cream, and Parmesan.

If you’re cooking for one, this recipe changes the game. It is ideal for a satisfying meal without much fuss.

Ready to give it a try? Let’s dive in!

🌟 Recipe Tips

  • For this zucchini soup, go for fresh, firm zucchini and starchy potatoes like Russets or Yukon Golds to get that creamy texture.
  • Start by sautéing onions and garlic just until they’re aromatic but not browned, to keep the zucchini flavor in the spotlight.
  • Cook the veggies until they’re just tender enough to blend smoothly, but be careful not to overcook and lose that fresh, green look and taste.
  • If you’re using a blender, do it in batches to avoid spills and ensure everything blends smoothly without lumps.
  • A bit of Parmesan adds depth, but watch the salt since Parmesan is quite salty. Always taste before you season.

🥘 Ingredients & Substitutes

Zucchini, potatoes, parmesan, cream, onion and garlic.
  • Onions add depth and a touch of sweetness to the soup. If you’re out of onions, shallots are a good backup—they’re a bit milder but still pack plenty of flavors.
  • Garlic is the key for that signature soup zest. If you don’t have fresh garlic, half a teaspoon of garlic been from the jar or even garlic powder works fine.
  • Potatoes thicken the soup and make it creamy. No potatoes? Try sweet potatoes for a hint of sweetness or cauliflower for a lighter, yet creamy texture.
  • Zucchini brings that fresh, vibrant feel to the dish. If you don’t have it, summer squash is an excellent substitute with a similar texture.
  • Cream makes the soup rich and velvety. If you’re looking for something lighter, half-and-half or whole milk can cut some richness but still keep it creamy. For a dairy-free version, go for coconut or almond milk—they’ll change the flavor a bit, but in a tasty way.
  • Parmesan adds a salty, nutty boost. No Parmesan? Pecorino Romano works just as well, or if you’re avoiding dairy, nutritional yeast is a great vegan option that still gives that cheesy flavor.

👩‍🍳 Directions

I start by washing, peeling, and dicing the vegetables.

In a pot, heat up a teaspoon of olive oil, then toss in the chopped onions and garlic. Season them with a bit of salt and pepper and let them cook over medium heat for about 3 minutes.

Saucepan with chopped onions, garlic and oil on the stove.

Next, I add the diced potatoes and zucchini and sauté everything together for another 2 minutes.

Saucepan with boiled potatoes, zucchini and onion on the stove.

I then pour in just enough water to nearly cover the veggies, being careful not to add too much so the soup doesn’t turn out watery.

Quick Note: I can always add more water later if it’s needed.

Saucepan with boiled zucchini on the stove.

Once the potatoes are tender, I stir in the cream and blend everything until the soup is smooth and creamy.

Pouring cream in a saucepan with boiled broccoli.

Bring the soup to a boil again, then tweak the seasoning with salt and adjust the consistency with a bit more water or cream if it feels right.

Creamy zucchini soup on the stove in a saucepan.

I served it hot, topped with a drizzle of raw olive oil and a sprinkle of Parmesan for extra flavor.

Creamy zucchini soup in a vintage plate on a blue surface.

🍴 How to Double the Recipe:

If I need more than one serving of my creamy zucchini soup, I just double the ingredients. I make sure to use a bigger pot to handle the extra volume.

When blending, I might do it in batches to keep the soup smooth. I also taste as I go, adjusting the salt and pepper, because scaling up can throw off the seasoning a bit.

Cooking might take a tad longer, so I keep an eye on the veggies to make sure they’re just right before blending.

🍽️ Servings

Rustic Country Lunch

I serve the soup with a warm baguette and a simple green salad dressed with olive oil and balsamic vinegar, adding a slice of cheddar or Gouda. It’s my go-to for a laid-back weekend lunch.

Elegant Dinner Starter

For a special dinner, I top the soup with toasted pine nuts and a drizzle of truffle oil, serving it with tomato and basil bruschetta. It’s an elegant start that sets the stage for the main course.

Cozy Winter Evening

On cold nights, I add sour cream or Greek yogurt on top and pair it with a grilled cheese sandwich. It’s comforting and perfect for warming up.

Summer Al Fresco Dining

During warm summer evenings, I enjoy this soup with a chilled white wine or a crisp ale, served with fresh cucumber slices or a cold pasta salad. It makes for a light yet satisfying dinner outside.

Healthy Post-Workout Meal

After a workout, I serve this soup with quinoa or brown rice and a side of mixed berries. It’s nutritious and just what I need to refuel without feeling weighed down.

🍽️ Variations

Spicy Mexican Zucchini Soup

I like to spice up the soup with a teaspoon of cumin, a pinch of chili powder, and some diced jalapeños for a kick. I also toss in some black beans for extra protein.

I sauté the jalapeños with the onions and garlic, add the spices while cooking the veggies, and then blend everything. Then, I stir in the black beans after blending.

Seafood Zucchini Soup

Sometimes, I add cooked shrimp or chunks of cod to the soup for a seafood twist. I cook the seafood separately and mix it in just before serving to keep it tender.

Chicken Zucchini Soup

I make a heartier version by adding shredded chicken and a mix of herbs like rosemary, thyme, and parsley. I cook and shred the chicken first, then add it with the herbs after blending and let it simmer a bit to meld the flavors.

Roasted Vegetable Medley

When I have extra veggies, I roast bell peppers, carrots, and cherry tomatoes to add to the soup. I roast them until they’re tender, then blend them together with the other ingredients for a deeper, caramelized flavor.

❄️ Storage


This homemade single-serve zucchini soup can be stored in the refrigerator for up to 3-4 days. It stays fresh if I seal it tight in a container. Plus, I find it tastes even better the next day as the flavors meld together.


Creamy soups can get a bit tricky when frozen because of the dairy, but this one holds up okay. If I need to freeze it, I try to use it within a month or two. I let the soup cool down completely before popping it into a freezer-safe container, leaving a bit of space at the top since it expands as it freezes.

I’ve learned it’s best to freeze the soup without the cream and just add fresh cream when I reheat it.


When I need to thaw the soup, I move it to the fridge and let it sit overnight. I avoid thawing it on the counter to keep it safe and tasting good.


To reheat, I warm the soup in a saucepan over medium heat, stirring now and then. If it was frozen without cream, that’s when I mix in some fresh cream to get that creamy texture back.

If it’s too thick, I’ll thin it out with a bit of water or broth. I make sure it’s heated through completely before I dig in.

🤔 FAQs

Can I Make This Soup in Advance for Meal Prep?

Absolutely! This creamy zucchini soup is great for meal prep. Cook it in advance and store it in the refrigerator for up to 3-4 days. When ready to eat, simply reheat it on the stove or in the microwave. It’s a convenient option for busy days when you need a quick and healthy meal.

What If I Don’t Have a Blender for This Soup?

If you don’t have a blender, a hand mixer or immersion blender can work just as well to puree the soup. If none of these options are available, mashing the vegetables with a potato masher will give you a chunkier, but still delicious, soup.

How Can I Adjust the Thickness of the Soup?

The thickness of the soup can be easily adjusted. If it’s too thick, add a bit more broth or water until you reach your desired consistency. If it’s too thin, let it simmer on the stove for a few extra minutes to reduce and thicken.

What Bread Pairs Well with This Soup?

A crusty baguette, sourdough, or a slice of whole-grain bread pairs wonderfully with this soup. The bread can be toasted and buttered for an extra treat, perfect for dipping into the creamy soup.

📔 Recipe Card:

Creamy zucchini soup on a blue surface.

Easy Single-Serving Creamy Zucchini Soup

Discover the art of simplicity with our Easy Single-Serving Creamy Zucchini Soup, blending fresh ingredients for a comforting meal.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Mediterranean
Servings 1
Calories 533 kcal


  • 1 teaspoons Olive Oil
  • 1 piece Onion
  • 1 clove Garlic
  • 1 piece Potato small
  • 1 piece Zucchini medium
  • cup Cream 15%
  • 1 tablespoons Parmesan


  • Start by washing, peeling, and dicing the vegetables.
  • In a pot, heat 1 teaspoon of olive oil, then add chopped onions and garlic, seasoning with a bit of salt and pepper. Cook over medium heat for about 3 minutes.
    1 piece Onion, 1 clove Garlic, 1 teaspoons Olive Oil
  • Add the diced potatoes and zucchini to the pot and continue sautéing for about 2 minutes.
    1 piece Potato, 1 piece Zucchini
  • Pour in just enough water to almost cover the vegetables, avoiding too much water to prevent a watery soup. Remember, more water can be added later if needed.
  • Once the potatoes are well-cooked, stir in the cream.
    ⅓ cup Cream
  • Blend the soup until it becomes smooth and creamy.
  • Bring the soup to a boil again, then adjust the taste with salt and the consistency with a bit more water or cream if necessary.
  • Serve hot, drizzled with raw olive oil and sprinkled with Parmesan for added flavor.
    1 tablespoons Parmesan


  • You can add a bit more flavor by tossing in fresh herbs like rosemary, thyme, or bay leaves while the soup simmers. I just make sure to take them out before blending to keep the flavor subtle but aromatic.
  • If you’re looking for a little heat, throw in some red pepper flakes or a splash of hot sauce to warm things up.
  • Garnishes really make the dish pop. I go for crumbled bacon, toasted pumpkin seeds, or a dollop of pesto to mix things up.
  • If you’re watching your calories, swap the cream for low-fat milk or a lighter cream alternative. It still turns out creamy but with fewer calories.


Calories: 533kcalCarbohydrates: 57gProtein: 12gFat: 31gSaturated Fat: 17gCholesterol: 92mgSodium: 141mgPotassium: 1663mgFiber: 9gSugar: 11gVitamin A: 1245IUVitamin C: 87mgCalcium: 202mgIron: 3mg
Keyword creamy, soup, zucchini
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