Written by Charles Mattocks for Ravoke.com
I love some good soups. Soups can be low carb, healthy, and incredibly cost-effective, which makes them one of my favorite comfort foods year-round. This zucchini soup checks every box.
This dish is creamy and comforting, yet still light, bright, and fresh. Blended zucchini and rich coconut milk form a silky, luxurious base, while fresh ginger, herbs, and lime bring bold flavor and balance. The result is a soup that feels indulgent without being heavy.
I like adding a serrano chile for gentle heat, but if you really want to bring in some island flavor, a small piece of scotch bonnet pepper adds a warm, tropical kick without overpowering the soup. Just a little goes a long way.
This zucchini soup is perfect for late summer and early fall. As temperatures cool, I start craving cozy meals, but I still want to use fresh garden zucchini while it’s abundant. I’m not quite ready to jump straight into pumpkin season—and this soup hits that sweet spot beautifully.
If you’re looking for a light yet satisfying meal that feels comforting and nourishing, this is one recipe you’ll want to keep on repeat.
How to Make Creamy Zucchini Soup
You’ll find the full recipe with exact measurements at the bottom of this post, but here’s a quick overview of how it comes together.
Ingredients for Coconut Zucchini Soup
This recipe uses simple, fresh ingredients that work together beautifully:
- Zucchini – The star of the soup. Sautéed and blended for a smooth, creamy texture. No need to peel; the skin adds nutrients and a vibrant green color.
- Full-fat coconut milk – Creates richness and creaminess without dairy.
- Coconut oil – Used for sautéing; olive oil or a neutral oil also works.
- Shallots & garlic – Build a savory, aromatic base.
- Serrano pepper – Adds mild heat. Optional if you prefer no spice.
- Island twist: Substitute a small amount of scotch bonnet pepper for Caribbean warmth.
- Fresh lime zest & juice – Brightens and balances the soup.
- Fresh ginger – Adds warmth and depth.
- Cane sugar (just a pinch) – Rounds out acidity and enhances coconut flavor.
- Fresh basil & cilantro – Bring freshness and herbal notes.
- Sea salt – Essential for bringing all flavors together.
Cooking Method
This zucchini soup comes together in about 30 minutes from start to finish.
Step 1: Sauté the Vegetables
Heat coconut oil in a large pot over medium heat. Add the shallots, zucchini, garlic, serrano (or scotch bonnet), and salt. Cook for about 8 minutes, until the zucchini is tender but not mushy.
Step 2: Simmer
Stir in coconut milk, lime zest, ginger, and sugar. Let the mixture simmer gently for 15 minutes to allow the flavors to meld.
Step 3: Blend
Remove from heat and allow to cool slightly. Transfer to a blender, add basil, cilantro, and lime juice, and blend until smooth and creamy.
Tip: An immersion blender works great if you want to blend directly in the pot.
Step 4: Serve
Ladle into bowls and garnish with extra herbs and a drizzle of coconut milk. Serve with lime wedges on the side.
How to Store Zucchini Soup
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months. Leave space for expansion.
- Reheating: Thaw overnight in the fridge or defrost in the microwave, then reheat gently on the stovetop.
Zucchini Soup Recipe Details
- Prep Time: 9 minutes
- Cook Time: 19 minutes
- Total Time: 28 minutes
- Servings: 4
Ingredients
- 2 tablespoons coconut oil
- 2 shallots, chopped (about â…” cup)
- 3 medium zucchini (1½ pounds), chopped
- 2 garlic cloves, sliced
- ½–1 serrano pepper, sliced (or small piece scotch bonnet)
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk
- Zest of 1 lime
- 1 tablespoon freshly grated ginger
- ½ teaspoon cane sugar
- â…“ cup fresh basil leaves
- â…“ cup fresh cilantro
- 3 tablespoons fresh lime juice
- Lime wedges, for serving
Directions
- Heat coconut oil in a large pot over medium heat.
- Add shallots, zucchini, garlic, pepper, and salt. Cook for 8 minutes, stirring occasionally.
- Stir in coconut milk, lime zest, ginger, and sugar. Simmer for 15 minutes.
- Remove from heat and let cool slightly.
- Blend with basil, cilantro, and lime juice until smooth.
- Taste and adjust seasoning.
- Serve garnished with herbs and coconut milk.
Frequently Asked Questions (FAQ)
Is zucchini soup healthy?
Yes. This soup is low carb, dairy-free, and packed with nutrients, making it a healthy option for most diets.
Can I make this soup vegan?
It already is! There are no animal products in this recipe.
Is this soup spicy?
It has mild heat from the pepper. You can skip it entirely or substitute scotch bonnet for island-style warmth.
Can I use an immersion blender?
Absolutely. It saves time and reduces cleanup.
Does zucchini soup freeze well?
Yes, this soup freezes beautifully for up to three months.
