Zucchini Soup

30 min Cook
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You can either use the zucchini found in your local grocery store or you can try and find Asian or Middle Eastern zucchini, which is referred to as Gray zucchini or Gray squash.  


This zucchini is the most common one found in US grocery stores.

Asian or Middle Eastern zucchini.  

asian zucchini

This is the zucchini I grew up eating in Greece.

Zucchini Soup

Zucchini Soup

Many Greek vegetable recipes involving zucchini, pair the vegetable with dill and mint, along with green onions. This velvety soup combines all three and really makes a great starterr or as a meal in itself.
prep time
15 min
cooking time
30 min
total time
45 min


  • Immersion blender


  • 3 medium zucchini roughly chopped

  • 6 green green onions (white and green parts)

  • 1 onion roughly chopped

  • 1 large cloves garlic roughly chopped

  • 6 Tbsp of fresh dill

  • 6 Tbsp of fresh mint

  • 3 Tbsp of Extra virgin olive oil

  • 3 cups of chicken or vegetable stock

  • ¼ cup heavy whipping cream plus little extra to swirl into individual bowls when serving

  • ¼ Tsp salt

  • ½ Tsp freshly ground black pepper

  • 4 Tbsp of coarsely chopped walnuts for garnish


Wash your zucchinis and fresh herbs thoroughly. Trim both ends of the zucchini to remove the stems.
Chop your zucchini, onion, garlic, and green onions. Remove the lower stems of the dill, and remove all the mint leaves from the stems.
In a 4 quart pan, or large Dutch oven, add your Extra Virgin olive oil and place on medium heat. Add all your vegetables and saute for about 3-4 minutes.
Add your broth, fresh herbs, salt and pepper and stir. Continue to cook for 30 minutes.
Turn off heat, and insert immersion blender and blend until smooth. Add ¼ cup of heavy cream.
Garnish with a drizzle of olive oil, and a few walnuts. Serve immediately.
Enjoy! Bon Appetit! Kali Orexi!


You can also use gray zucchinis found in Middle Eastern or Asian markets, vs. the green zucchinis you find in your local grocery store. Instead of walnut, you can garnish with additional dill fronds, or mint leaves, or both.

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