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    You are here: Crunchy Creamy Sweet / Soup / Zucchini Soup with Feta

    Zucchini Soup with Feta

    Published: Aug 9, 2021 · Modified: Jun 6, 2022 by Anna 3 Comments · This post may contain affiliate links.

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    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!

    Zucchini soup in a bowl.

    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
    Ingredients for zucchini soup on a marble board.

    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.
    Onion and potatoes in a Dutch oven pot.
    • 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.
    Stock and zucchini added to veggies.
    • Remove soup from heat.
    • Add cream and half of feta cheese.
    • Season with salt and pepper.
    • Serve with more feta.
    Cream and feta added to soup.

    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!
    Soup with zucchini in two bowls.

    More soup recipes:

    • Albondigas Soup
    • Cabbage Soup
    • Creamy Carrot Soup
    • Ham and Bean Soup
    • Potato Ham Chowder
    • Mushroom Soup

    For more recipes like this one, feel free to browse our Soup category.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

    Zucchini soup in a bowl.

    Zucchini Soup with Feta

    Author: Anna
    This Zucchini Soup with feta cheese and 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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 391 kcal

    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.
    • Wash zucchini if you are leaving the skin on. Cut it into ½" cubes. See notes.
    • Peel potatoes and cut into same size cubes as zucchini.
    • Heat up oil and butter in a soup pot. I used a 5 quart Dutch oven.
    • 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.
    • When potatoes are fork-tender, add zucchini and herbs. Stir in.
    • Cook until zucchini is soft, about 6 to 7 minutes.
    • Remove soup from heat.
    • Add cream and half of feta cheese. Stir in.
    • Season with 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.

    Nutrition

    Calories: 391kcal | Carbohydrates: 37g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 600mg | Potassium: 1052mg | Fiber: 5g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 53mg | Calcium: 217mg | Iron: 2mg
    Tried this recipe?Leave a comment with rating below!

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      Tortellini Soup with Sausage
    • Cabbage soup in a Dutch oven.
      Cabbage Soup
    • Soup with turkey meat in a soup pot.
      Leftover Turkey Soup with Rice

    Reader Interactions

    Comments

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      Recipe Rating




    1. Krystle says

      August 12, 2021 at 10:03 pm

      5 stars
      So fresh and flavorful! Thanks for helping me use up my zucchini from my garden.

      Reply
    2. Beth says

      August 12, 2021 at 7:19 pm

      5 stars
      I love feta and zucchini so this is a must-try. I never thought about putting them together.

      Reply
    3. Kristen says

      August 12, 2021 at 6:11 pm

      5 stars
      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.

      Reply

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