This broccoli zucchini soup is packed with hearty veggies and it’s so deliciously creamy! A small bowl makes a delicious lunch paired with salad, and a big bowl is filling enough for evening dinner. It’s light, fresh, and a tasty way to enjoy zucchini season!
Zucchini and broccoli soup
When it’s zucchini season, making broccoli zucchini soup is a must! While zucchini is the star here, broccoli is what really makes this soup so creamy and satisfying. And when you throw aromatic shallots, garlic, and parsley into the mix, boy, does it get delicious and flavorful.
Zucchini is one of my all-time favorite veggies, and zucchini dishes are on repeat all summer long. If you need a few more ideas, try our zucchini frittata, 3-ingredient zucchini bread, and meatless zucchini boats.
Reason to love this soup
- Packed with veggies: Your family will get a full serving of vegetables because this soup is packed with zucchini, broccoli, parsley, shallots, garlic, and parsley.
- Easy to make: Something as delicious and elegant as the soup may seem complicated, but the recipe is really easy! The squash and broccoli soup cooks up quickly in one pot, making it an easy weeknight meal.
- Comforting: The soup is one of my family’s favorites when they crave a warm, comforting meal but are short on time.
- Great meal prep recipe: Zucchini soup will stay good in the refrigerator for up to a week and even longer in the freezer. When you’re ready to eat, just warm it up and dig in!
This broccoli zucchini soup uses the simplest ingredients. Plus, the recipe only needs one pot and about 30 minutes prep time. Individual measurements are listed in the recipe card below!
- Zucchini: Small to medium-size zucchini are best for this easy soup recipe. You’ll want to chop them down into quarter pieces.
- Broccoli is great for a creamy texture, making it perfect for blended soups. Fresh and frozen broccoli will work here.
- Shallots + garlic: This aromatic duo adds tons of flavor. Feel free to substitute white or yellow onions for the shallots if that is what you have.
- Broth is the savory base of the soup. I used vegetable broth for a vegetarian zucchini soup, but you can also use chicken broth.
- Parsley: Fresh parsley adds the perfectly seasoned aroma and goes well with the veggie combo.
- Salt + pepper help to enhance the other flavors of this tasty soup.
How to make broccoli zucchini soup
Grab your stockpot and immersion blender, and watch how quickly this zucchini and broccoli soup comes together! It’s beyond simple and ends up delicious and creamy every time. Honestly, this is the kind of summer soup you want to cook all year long.
Step 1: Fry veggies
Heat the oil in a large pot over medium-high heat. Add the onion, garlic, broccoli, and zucchini, along with a few pinches of salt and pepper. Sauté, occasionally stirring, for 10 minutes.
Step 2: Bring to a boil
Add the parsley and veggie broth. Give the soup a stir, then cover with a lid and bring to a rolling boil.
Step 3: Simmer soup
Once the soup is boiling, reduce the heat to low. Simmer covered for 12 to 15 minutes or until the zucchini and broccoli are tender.
Step 4: Blend it up
Using a stick/immersion blender, puree the soup until smooth and creamy. If you prefer a chunky soup, skip the blending or puree only half of the soup and combine with the unblended portion.
Step 5: Season
Taste the soup and season with more salt, pepper, and parsley according to your taste.
Step 6: Ladle and serve
If desired, garnish the soup with a drizzle of sour cream or coconut cream, zucchini chunks, mini broccoli stems, shallot slices, fresh parsley, and a sprinkle of pepper. Serve warm and enjoy!
Adjust the texture
- Creamy: I prefer the texture of this soup when it’s fully blended. It creates an incredibly creamy texture and lovely green color.
- Chunky: If you love a chunky zucchini soup, leave the soup as is.
- Half-blended: And if you like a creamy soup with a few veggie chunks, blend only half of the soup. To achieve this, divide the cooked soup in half and puree one half with an immersion blender. Then stir the chunky part back into the soup, and you have a semi-blended texture.
Tips for success
I have some tips and tricks for creating the most delicious broccoli zucchini soup possible! Seeing how easy, healthy, and tasty it is, your family won’t get enough!
- Zucchini sizing: Pick zucchinis that are small in size. Bigger zucchinis tend to have tough skin and more seeds. If you’re making this recipe with big zucchinis, peel them first for the best results.
- Cut the veggies into uniform size pieces: This will ensure that the broccoli and zucchini cook evenly. I also like to add the broccoli stem. Just peel it and cut it into slices.
- Add a splash of broth if you’re reheating the soup later: If the soup seems too thick, add a splash of broth, milk, or cream to loosen it up.
This broccoli zucchini soup can easily be customized. Feel free to add additional vegetables or even protein to craft the zucchini soup of your dreams.
- Extra veggies: This zucchini soup is so versatile! You can essentially add any vegetables you’d like. A few of my suggestions are chopped bell peppers, sliced carrots, potatoes, and celery.
- Swap the herbs: Instead of parsley, try basil, oregano, thyme, rosemary, or Italian seasoning. And for a bit of heat, sprinkle in some red pepper flakes.
- Make it creamy: For extra richness, drizzle coconut cream, heavy cream, or olive oil over your soup. We also like it with a dollop of sour cream and grated parmesan cheese.
- Add protein: Although the soup is vegan, it doesn’t have to be. You can top the soup with a protein of choice, such as grilled shrimp, shredded chicken, or crisp bacon bits.
Now we’ve got a big bowl of zucchini broccoli soup, but what about dippers? Sides like grilled toast, crackers, breadsticks, and crostini add delicious texture and are great options to wipe your soup bowl clean. We also enjoy this soup with mayo garlic bread or this simple hamburger bun garlic bread.
How to store broccoli zucchini soup
Store leftovers in an airtight container. It will last for up to 7 days in the refrigerator. Some separation may appear, so give it a good stir before eating.
Reheat broccoli squash soup
- Stovetop: My favorite method to reheat this soup is on the stove over medium heat. Stir occasionally until completely heated through.
- Microwave: Alternately, pop it in the microwave. Start at 1 minute, stirring every 30 seconds until the soup is warm. This process takes longer the more soup you are reheating.
Freezing broccoli zucchini soup
This soup freezes beautifully. If you have an abundance of zucchini, make an extra-large batch and save the rest for later. To freeze, let the soup cool, then pour it into a freezer-safe container. The soup will keep in the freezer for up to 3 months.
You can use these silicone souper cubes. I love them because you can easily pop the frozen soup cubes out and reheat them.
Making zucchini broccoli soup ahead of time
This zucchini soup is a wonderful make-ahead meal. Make it on a Sunday afternoon and then have it for lunch all week. You can also prep the veggies a day or two in advance and keep them in an airtight container in the refrigerator until you’re ready to cook the soup.
More tasty and easy soup recipes
If you got homemade soup on the brain, our other yummy recipes will surely satisfy your craving! They are all simple to make, and you’ll love how flavorful they are!
- Curried Zucchini Soup
- Pumpkin Soup (Without Cream)
- 4-Ingredient Potato Soup
- Panera Chicken Noodle Soup
- Tomato Soup
- Yellow Pepper Soup
- Ravioli Soup
- Cress Soup
- 3 tbsp olive oil (or butter)
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 lb / 500 g zucchini, cut into chunks
- 2 broccoli heads
- 4 cups / 950 ml / 32 fl oz vegetable broth
- 1 tsp salt (or more to taste)
- 1/2 tsp ground black pepper
- 2 tbsp chopped parsley
- Fry veggies. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, broccoli, and zucchini, along with a few pinches of salt and pepper. Sauté, occasionally stirring, for 10 minutes.
- Bring to a boil. Add the parsley and veggie broth. Give the soup a stir, then cover with a lid and bring to a rolling boil.
- Simmer soup. Once the soup is boiling, reduce the heat to low. Simmer covered for 12 to 15 minutes or until the zucchini and broccoli are tender.
- Blend it up. Using a stick/immersion blender, puree the soup until smooth and creamy. If you prefer a chunky soup, skip the blending or puree only half of the soup and combine with the unblended portion.
- Season. Taste the soup and season with more salt, pepper, and parsley according to your taste.
- Ladle and serve. If desired, garnish the soup with a drizzle of sour cream or coconut cream, zucchini chunks, mini broccoli stems, shallot slices, fresh parsley, and a sprinkle of pepper. Serve warm and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 888mgCarbohydrates: 16gFiber: 5gSugar: 5gProtein: 5g