This Zucchini Soup with tangy feta cheese and creamy gold potatoes is a vibrant, vegetable-packed dish perfect for any season. Its rich, satisfying flavor profile, enhanced by the unique saltiness of feta, makes it an instant favorite. Whether you’re harvesting a summer bounty or seeking comfort on a crisp autumn day, this easy-to-make soup is destined to become a staple in your kitchen.

The Ultimate Creamy Zucchini Soup with Feta and Golden Potatoes

If your garden is overflowing with zucchini, or you simply found a fantastic deal at the market, you might be looking for fresh and exciting ways to enjoy this versatile squash. Beyond the usual muffins, bread, pasta, or fritters, there’s a world of culinary possibilities waiting. This particular Zucchini Soup recipe stands out from the crowd, transforming humble ingredients into a delightful and remarkably flavorful meal. It’s quickly become our go-to summer and fall soup, and we’re confident it will capture your heart (and taste buds) too!

What makes this soup truly special is its incredible balance of textures and flavors. It’s not a thin, watery broth, but a delightfully chunky soup, brimming with tender zucchini and creamy potatoes. The real magic, however, comes from the generous addition of tangy feta cheese, which melts partially into the soup, imparting a delicious brininess and an irresistible creaminess that elevates every spoonful. It’s a hearty, satisfying dish that feels both wholesome and indulgent.

For those who prefer a lighter touch, you can easily adjust the recipe by reducing or omitting the heavy cream. If you crave an extra crunch, a sprinkle of homemade croutons or toasted bread on top will provide a wonderful contrast. This recipe is wonderfully adaptable, ensuring it will be a hit with everyone at your table, whether you prefer a lighter, more vibrant soup or a richer, more comforting bowl.

Key Ingredients for a Flavorful Zucchini Soup

Crafting this flavorful zucchini soup requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the soup’s distinctive taste and creamy texture. Here’s a closer look at what you’ll need:

• Olive Oil and Unsalted Butter: This dynamic duo forms the base of our soup, providing a rich foundation for sautéing the vegetables. Olive oil offers a fruity note and helps prevent the butter from burning, while butter adds a luxurious depth of flavor.
• Onion (Yellow or White): Finely chopped onion is essential for aromatic sweetness. As it caramelizes slightly during sautéing, it releases sugars that contribute to the overall savory profile of the soup.
• Yukon Gold Potatoes: These golden-hued potatoes are our secret weapon for achieving a naturally creamy soup without needing excessive amounts of dairy. Their thin skin and waxy texture break down beautifully when cooked, enriching the broth and adding a comforting heartiness. Other waxy potatoes like red potatoes can also work, but Yukon Golds are preferred for their superior creaminess.
• Fresh Garlic: Minced garlic provides a pungent, aromatic punch that is indispensable in many savory dishes. It pairs wonderfully with onion and herbs, adding layers of complexity to the soup’s flavor.
• Bouillon Cube (Vegetable or Chicken) and Water: While homemade vegetable or chicken stock is always fantastic, a bouillon cube combined with water offers a convenient and equally flavorful alternative, ensuring a rich, savory broth. This choice also makes it easy to control the saltiness.
• Fresh Zucchini: The star of our soup! Two medium zucchini provide ample freshness and a delicate flavor that blends seamlessly with the other ingredients. Choosing firm, blemish-free zucchini will ensure the best taste and texture.
• Dried Herbs (Dill and Thyme): Dill and thyme are a classic herbal pairing that beautifully complements the fresh flavors of zucchini and feta. Dill adds a bright, slightly sweet, and grassy note, while thyme offers an earthy, peppery undertone, creating a well-rounded aromatic profile. Fresh herbs can also be used for an even more vibrant flavor.
• Heavy Cream or Half and Half: To achieve that irresistible creamy consistency, heavy cream or half and half is stirred in at the end. Heavy cream provides a richer, more decadent result, while half and half offers a slightly lighter, yet still creamy, option.
• Feta Cheese: This salty, tangy Greek cheese is the highlight that sets this soup apart. Whether you cube a block for delightful pockets of flavor or use crumbles for even distribution, feta adds a brilliant burst of Mediterranean essence. Its savory notes cut through the richness of the cream and complement the mildness of the zucchini.
• Salt and Pepper: Essential for seasoning, these simple spices are vital for enhancing and balancing all the flavors in the soup. Always taste and adjust to your preference.

Step-by-Step: Crafting Your Perfect Zucchini Soup

Making this hearty zucchini soup is surprisingly straightforward, involving a few simple steps that build layers of flavor. Follow these detailed instructions to create a delicious and comforting meal:

Preparation Steps:

1. Begin by preparing your vegetables: finely chop the yellow or white onion and mince the fresh garlic cloves.
2. Wash the zucchini thoroughly. If you plan to leave the skin on for added nutrients and color (which we recommend!), ensure it’s clean. Cut the zucchini into ½-inch thick disks, then quarter or sixth each disk to create ½-inch bite-sized cubes. Consistency in size helps with even cooking.
3. Peel the Yukon Gold potatoes and cut them into cubes of the same ½-inch size as your zucchini. This ensures both vegetables cook evenly and achieve a similar tender texture.

Cooking Instructions:

4. In a large soup pot or a 5-quart Dutch oven, heat the olive oil and unsalted butter over medium heat until the butter is melted and shimmering.
5. Add the chopped onion to the pot and sauté, stirring frequently, until it softens and begins to turn translucent and golden, usually about 5 to 7 minutes. This step helps to bring out the onion’s natural sweetness.
6. Stir in the cubed potatoes and minced garlic. Continue to sauté for another 4 to 5 minutes, stirring often. This lightly browns the potatoes and infuses them with garlic flavor.

7. Add the bouillon cube and 5 cups of water to the pot. Stir well, ensuring the bouillon cube dissolves completely into the liquid. Bring the mixture to a gentle simmer. Continue to simmer, stirring occasionally, until the potatoes are fork-tender – easily pierced with a fork but not falling apart. This typically takes 10-15 minutes, depending on the size of your potato cubes.
8. Once the potatoes are tender, add the cubed zucchini and the dried herbs (dill and thyme) to the pot. Stir gently to combine.
9. Continue to cook the soup for approximately 6 to 7 minutes, or until the zucchini is tender but still holds its shape. Be careful not to overcook the zucchini, as it can become mushy.

10. Remove the soup from the heat. Stir in the heavy cream (or half and half) and half of the cubed feta cheese. The residual heat from the soup will gently warm the cream and slightly soften the feta, enhancing the soup’s creaminess and tangy flavor.
11. Season the soup generously with salt and freshly ground black pepper to taste. It’s important to taste and adjust the seasoning here, as individual preferences and the saltiness of your bouillon and feta can vary.
12. Ladle the warm, inviting soup into individual bowls. Serve immediately, garnished with the remaining feta cheese for an extra burst of flavor and visual appeal.

Expert Tips for Zucchini Soup Success

Achieving the perfect bowl of zucchini soup is easy with a few expert tips. These suggestions will help you master the texture, enhance the flavors, and ensure a delightful experience every time:

• Consistent Vegetable Cuts: As mentioned in the recipe, cutting your zucchini and potatoes into roughly ½-inch cubes is crucial. This uniformity ensures they cook at the same rate, resulting in a consistent, pleasant texture throughout the soup. Avoid overly large or small pieces for the best results.
• Don’t Overcook Zucchini: Zucchini cooks relatively quickly. Keep a close eye on it after adding it to the pot. Cook until it’s tender but still firm enough to hold its shape. Overcooked zucchini can become mushy and lose its vibrant color.
• Seasoning is Key: Taste your soup at different stages, especially before adding the cream and feta, and then again at the very end. The bouillon cube and feta will contribute saltiness, so add additional salt and pepper gradually until the flavors truly pop.
• Embrace the Chunky Texture: This recipe is designed to be a chunky soup, celebrating the distinct textures of the vegetables. If you prefer a smoother soup, you can use an immersion blender (or carefully transfer batches to a regular blender) to partially or fully puree the soup after the vegetables are cooked and before adding the cream and feta. Leave some chunks for texture or blend until completely smooth for a velvety finish.
• Choosing Your Dairy: Heavy cream will yield a richer, more luxurious soup, while half and half offers a slightly lighter, yet still satisfyingly creamy texture. For a healthier option, you could even experiment with milk, but be mindful that it might curdle if boiled vigorously after adding.

Storing & Reheating Leftovers

This zucchini soup is not only delicious freshly made but also fantastic as leftovers! To store, transfer any cooled soup into an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy it again, simply reheat the desired portion in a pot on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, individual servings can be quickly reheated in the microwave. If the soup appears too thick upon reheating, you can thin it out with a splash of water or vegetable broth.

Delicious Variations to Suit Every Taste

This zucchini soup recipe is wonderfully versatile, allowing for numerous modifications to suit various dietary needs and flavor preferences. Feel free to experiment and make it your own!

• Add Protein: For a heartier meal, incorporate cooked protein. You can brown diced chicken breast or turkey meat in the pot before sautéing the onion, then remove it and add it back to the soup before stirring in the cream to reheat. For a vegetarian protein boost, stir in a can of rinsed and drained cannellini beans or chickpeas along with the zucchini.
• Make it Spicy: If you enjoy a kick, add some finely diced jalapeño peppers with the onion and garlic, or a pinch of crushed red pepper flakes with the herbs for a warming spice.
• Low-Carb Option: To reduce the carbohydrate content, simply omit the potatoes and replace them with an equal amount of cauliflower florets. Add the cauliflower at the same stage as you would the zucchini, cooking until tender.
• Vegan Adaptation: This soup can be easily made vegan! Skip the heavy cream and instead use full-fat coconut milk for a rich, creamy texture and a subtle tropical hint, or opt for your favorite unsweetened nut milk (like cashew or almond milk) for a dairy-free creaminess. Ensure your bouillon cube is also vegetable-based.
• Cheese Alternatives: If feta cheese isn’t available or you prefer a different flavor, a dollop of sour cream or Greek yogurt stirred in just before serving can offer a similar tangy creaminess. Alternatively, a sprinkle of grated Parmesan cheese or a mild goat cheese can also be delightful.
• Herb Swaps: While dill and thyme are fantastic, feel free to experiment with other herbs. Fresh basil, parsley, or oregano can offer different aromatic profiles that complement zucchini beautifully.

Serving Suggestions: What to Pair with Your Soup

This creamy zucchini soup with feta and potatoes is satisfying enough to be a meal on its own, but it also pairs wonderfully with a variety of sides to complete your dining experience. Serve it alongside a crusty loaf of artisan bread for dipping, a fresh garden salad with a light vinaigrette for a refreshing contrast, or a simple grilled cheese sandwich for the ultimate comfort food pairing. Its versatility makes it suitable for a light lunch or a comforting dinner.

Zucchini Season: Embrace the Abundance

Zucchini is typically at its peak during the summer months, from June through August, making this soup an ideal way to utilize fresh, seasonal produce. When selecting zucchini, look for those that are firm to the touch, heavy for their size, and have a vibrant, glossy skin. Smaller zucchini tend to be more tender and flavorful with fewer seeds. Don’t be shy about using those larger garden zucchini either; they’re perfect for soups and stews!

More Irresistible Soup Recipes

If this Zucchini Soup sparks your love for warm, comforting bowls, we have plenty more delightful soup recipes to explore. Expand your culinary repertoire with these other fan favorites:

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

For more delicious and inspiring recipes like this one, be sure to browse our extensive Soup category. You’ll find a wide array of options to satisfy every craving and occasion!

If you loved making this recipe and enjoyed the incredible flavors, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Remember to tag us @crunchycreamysweet so we can admire your culinary masterpiece and leave a comment!

Zucchini Soup with Feta

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!

Author: Anna

Rating: 4.84 from 6 votes

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Soup

Cuisine: American

Servings: 4 servings

Calories: 391 kcal

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Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• ½ medium yellow onion, chopped
• 2 garlic cloves, minced
• 4 Yukon Gold potatoes, peeled and ½” cubed
• 2 medium zucchini, ½” cubed
• 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

1. Chop onion and mince garlic.
2. Wash zucchini (if leaving skin on) and cut into ½” cubes. See notes for detailed cutting instructions.
3. Peel potatoes and cut into ½” cubes, similar in size to the zucchini.
4. Heat olive oil and butter in a soup pot (a 5-quart Dutch oven works great).
5. Add onion and sauté until it starts to turn golden, stirring often.
6. Add potatoes and garlic, stir in. Sauté for 4 to 5 minutes, stirring often.
7. Add bouillon cube and water and stir in well. Bring mixture to a boil, stir often to make sure the cube dissolved.
8. When potatoes are fork-tender, add zucchini and herbs. Stir in.
9. Cook until zucchini is soft, about 6 to 7 minutes.
10. Remove soup from heat.
11. Add cream and half of feta cheese. Stir in.
12. Season with salt and pepper to taste.
13. Serve with more feta.

Notes

• For consistent texture, cut the zucchini into ½-inch thick disks, then each one into 4 or 6 pieces, all about ½-inch in size. Cut potatoes the same way.
• To add protein: cook diced chicken first, before onion, and remove onto a plate. Add back into the soup before cream to reheat. You can also add canned beans (rinsed and drained) 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 or Greek yogurt just before serving for a similar tangy creaminess.
• Please note, that the nutrition value can vary depending on the specific products used. The information below is an estimate. Always use a calorie counter you are familiar with for precise values.

Nutrition Information

• Calories: 391 kcal
• 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: 863 IU
• Vitamin C: 53mg
• Calcium: 217mg
• Iron: 2mg

Tried this recipe? We’d love to hear from you! Leave a comment and rating below!