This Zucchini Soup with feta cheese and gold potatoes is creamy and loaded with vegetables. The addition of tangy feta cheese adds delicious flavor. This will be your favorite summer and fall soup!
Best Zucchini Soup
If you have an abundance of zucchini in your garden or kitchen, and you are looking for a recipe beyond just muffins, bread, pasta or fritters, you have to try this soup. It's my favorite summer soup at the moment, and I have a feeling I will be making it this fall as well. It's very tasty! Packed with zucchini and potatoes and served with creamy and tangy feta cheese, this soup is a real winner!
If you don't like the pure style of soups, but prefer chunky style, this soup is for you! You can skip the cream to keep it lighter or add croutons for crunch. Either way, this recipe is bound to become a hit!
Ingredients:
- butter and olive oil: my favorite combo for sauteing veggies
- onion: yellow or white
- potatoes: I used Yukon Gold, for their creamy texture
- garlic: I used fresh, minced
- bouillon cube: I prefer this to vegetable stock
- zucchini
- herbs: dill and thyme
- heavy cream or half and half
- feta cheese: I cubed a block of cheese but crumbles will work too
- salt and pepper
How to make Zucchini Soup?
- Start by heating up oil and butter in a soup pot.
- Add chopped onion and saute until it starts to turn golden
- Add potatoes and garlic, stir in. Saute for 4 to 5 minutes.
- Add bouillon cube and water and stir in well. Bring mixture to a simmer, stir often to make sure the cube dissolved.
- When potatoes are fork-tender, add zucchini and herbs. Stir in.
- Cook until zucchini is soft, about 6 to 7 minutes.
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- Remove soup from heat.
- Add cream and half of feta cheese.
- Season with salt and pepper.
- Serve with more feta.
How to cut zucchini for soup?
For this recipe, I cut the zucchini into ½" thick disks, then each one into 4 or 6 pieces, all about ½" in size. I cut the potatoes the same way.
Storing leftovers:
Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. Simply reheat in a pot or in the microwave.
Variations:
- add protein: cook chicken first, before onion, and remove onto a plate. Add before cream to reheat. You can also add beans to keep it vegetarian!
- make it spicy: add jalapeno peppers and crushed red pepper flakes!
- low-carb: skip potatoes and use cauliflower, cut into small florets
- vegan: skip the cream and use coconut milk or nut milk of your choice
- no feta? Add a dollop of sour cream just before serving!
More soup recipes:
For more recipes like this one, feel free to browse our Soup category.
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Zucchini Soup with Feta
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ medium yellow onion
- 2 garlic cloves
- 4 yukon gold potatoes
- 2 medium zucchini
- 1 bouillon cube vegetable or chicken
- 5 cups water
- 1 teaspoon dried dill
- ½ teaspoon dried thyme
- ½ cup heavy cream or half and half
- ¾ cup cubed feta cheese
- salt and pepper to taste
Instructions
- Chop onion and mince garlic.½ medium yellow onion, 2 garlic cloves
- Wash zucchini if you are leaving the skin on. Cut it into ½" cubes. See notes.2 medium zucchini
- Peel potatoes and cut into same size cubes as zucchini.4 yukon gold potatoes
- Heat up oil and butter in a soup pot. I used a 5 quart Dutch oven.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Add onion and saute until it starts to turn golden. Stir often.
- Add potatoes and garlic, stir in. Saute for 4 to 5 minutes, stirring often.
- Add bouillon cube and water and stir in well. Bring mixture to a boil, stir often to make sure the cube dissolved.1 bouillon cube, 5 cups water
- When potatoes are fork-tender, add zucchini and herbs. Stir in.1 teaspoon dried dill, ½ teaspoon dried thyme
- Cook until zucchini is soft, about 6 to 7 minutes.
- Remove soup from heat.
- Add cream and half of feta cheese. Stir in.½ cup heavy cream or half and half, ¾ cup cubed feta cheese
- Season with salt and pepper.salt and pepper
- Serve with more feta.
Notes
- I cut the zucchini into ½″ thick disks, then each one into 4 or 6 pieces, all about ½″ in size.
- To add protein: cook the chicken first, before onion, and remove onto a plate. Add before cream to reheat. You can also add beans to keep it vegetarian!
- For a low-carb version: skip potatoes and use cauliflower, cut into small florets.
- If you don't have feta, add a dollop of sour cream just before serving.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Yoland K. says
I was very pleasantly surprised by the taste of this soup. I have always used zucchini in a completely different way. This soup is insanely delicious. I will make it more than once
Jola says
If you haven't made this soup before, and you're wondering, I'll say yes. There's nothing to think about. It's wonderful and delicious.
Lee-Ann says
I love my soup smooth, so I blended the soup. Tasted delicious. I replaced normal feta with some danish feta. Definitely worth a try. It worked wonderfully.
Krystle says
So fresh and flavorful! Thanks for helping me use up my zucchini from my garden.
Beth says
I love feta and zucchini so this is a must-try. I never thought about putting them together.
Kristen says
My kids are some of the pickiest eaters out there and they loved this zucchini soup, thanks for helping to get them eating their veggies.