This soup is essentially pureed zucchini. It contains no cream (except as an optional garnish) yet turns out incredibly smooth and rich — a perfect summer solution for garden produce. And yes, popcorn as a garnish is the best surprise. Originally published July 13, 2017.
Table of Contents
- Cream of Zucchini Soup with…Popcorn??
- Zucchini Soup Recipe Ingredients
- How to make Creamy Zucchini Soup
- Helpful Equipment
- Zucchini Soup Variations
- What to Serve with the Best Zucchini Soup Recipe
- Storing Leftover Creamy Zucchini Soup
- More soup to love!
- Creamy Zucchini Soup with Popcorn Garnish Recipe
We just returned from a week in Eric’s small hometown in Montana, where his parents live. With a population around 5,000, it’s a welcome contrast to Sacramento’s traffic and noise. It’s the kind of place where almost anywhere is a five-minute drive — except the places that are four hours away. The porch swing was calling, and we happily answered.
The drive took about 21 hours, so we became experts at van life for a while. Our kids handle long trips well — fingers crossed I didn’t jinx us by saying that!
Cream of Zucchini Soup with…Popcorn??
Last summer during a girls’ weekend my sister-in-law Sandi pulled this chilled soup from the fridge for lunch. Her kids had been making popcorn earlier and some was left out. My sister Laura sprinkled popcorn on her bowl. At first I thought it was odd — then I tried it and was hooked. The popcorn adds a crunchy, satisfying contrast with almost no calories. (Bonus: popcorn is a whole grain.)
Laura told us that in Ecuador it’s common to serve puréed soups with a bowl of popcorn on the side so diners can add it as they eat. Because popcorn softens quickly, add small amounts as you go to keep the crunch.
Zucchini Soup Recipe Ingredients
Quick shopping list — full details are in the recipe card below.
- Butter and/or olive oil
- Onion
- Garlic
- Zucchini
- Chicken bouillon (or vegetable base for a vegetarian version)
- Kosher salt
- Garlic salt
- Pepper
- Popped popcorn, for garnish
- Cream or half-and-half, to garnish (optional)
How to make Creamy Zucchini Soup
Sandi’s method is wonderfully simple: steam or simmer zucchini, then blend it with butter and a bit of broth. I like to sauté onion and garlic first for extra depth — it’s worth the few extra minutes. This recipe is an excellent way to use a glut of summer squash from the garden.
Start by chopping onion and smashing or roughly chopping garlic. Size doesn’t need to be precise since everything will be blended.
Slice the zucchini into rounds and add them to the pot.
Helpful Equipment
A small countertop popcorn popper makes fresh popcorn easy and healthier than many microwave bags, since you control the oil and butter. For blending, an immersion blender is convenient; alternatively, use a standard blender and vent carefully to allow steam to escape.
I usually leave the popcorn unsalted and unbuttered because the soup has plenty of flavor, but feel free to experiment — a little butter can make it indulgent.
Zucchini Soup Variations
- Swap or combine yellow summer squash with the zucchini.
- Try different crunchy toppings: crushed tortilla chips, crushed crackers, or toasted seeds work well.
- Add fresh herbs to the soup or as a garnish — basil pairs especially nicely.
What to Serve with the Best Zucchini Soup Recipe
This soup pairs beautifully with crusty bread for dipping. Some great options are quick French bread, garlic knots, classic garlic bread, or a skillet rosemary loaf — all make excellent companions for a bowl of green goodness.
Storing Leftover Creamy Zucchini Soup
Refrigerate leftover soup in an airtight container for up to one week. Keep popcorn separate so it stays crisp.
Freezing Cream of Zucchini Soup
Freeze the soup in airtight containers or freezer bags for 2–3 months. Don’t add the cream until after reheating.
How to Reheat This Recipe For Zucchini Soup
Reheat individual portions in the microwave, or warm a larger batch gently on the stovetop over medium heat, stirring until heated through.
More soup to love!
If you enjoy this, try other simple soups like quick pea soup, asparagus soup, roasted butternut squash soup, or a cheesy cauliflower soup — many of these puréed soups would also be fun with popcorn as a crunchy garnish.
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Creamy Zucchini Soup with Popcorn Garnish
Ingredients
- 3 tablespoons butter and/or olive oil any combination is fine
- 1 medium onion, chopped
- 2 cloves garlic, smashed and roughly chopped
- 6 smallish zucchini, about 1½ pounds
- 2 & 2/3 cups water
- 2 teaspoons chicken bouillon
- 1 teaspoon kosher salt
- 1/2 to 1 teaspoon garlic salt
- 1/4 to 1/2 teaspoon pepper
- popped popcorn, to garnish
- cream, or half-and-half, to garnish
Instructions
- Heat a 10-inch pot over medium heat and add the butter and/or olive oil.
- When the oil shimmers, add onions and garlic. Don’t chop the garlic too fine to avoid burning.
- Sauté for about 5 minutes while you slice the zucchini.
- Add the zucchini slices to the pot.
- Sauté about 10 minutes, stirring occasionally, until zucchini is fork-tender.
- Add the water, chicken base, kosher salt, garlic salt, and pepper. Simmer another 10–15 minutes until the zucchini is very soft.
- Blend until smooth using an immersion blender, or transfer in batches to a blender, keeping the lid slightly open and covering with a towel to let steam escape.
- Reheat gently if needed.
- Garnish with a drizzle of cream or half-and-half and a handful of popped popcorn just before serving.
Notes
Yes, vegetables taste better with bacon — but this soup is delicious on its own.
Recipe adapted from Sandi and inspired by a Food & Wine method.