Creamy Zucchini Soup with Popcorn Garnish

Ingredients for Creamy Zucchini Soup

I always use Better Than Bouillon chicken base for this recipe because it adds so much depth without extra effort. Pro tip: keep garlic pieces on the larger side so they do not burn during the saute step. Here is everything you need:

• 3 tbsp butter and/or olive oil (any combination works)
• 1 medium onion (chopped)
• 2 cloves garlic (smashed and roughly chopped)
• 6 small zucchini, about 1.5 lbs (sliced into rounds) – I recommend slicing them evenly for consistent cooking
• 2 and 2/3 cups water
• 2 tsp chicken bouillon base – my preference is Better Than Bouillon for the richest flavor
• 1 tsp kosher salt, plus more to taste
• 1/2 to 1 tsp garlic salt
• 1/4 to 1/2 tsp black pepper
• Popped popcorn, to garnish
• Cream or half and half, to garnish (optional)

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Step-by-Step Instructions

In my experience, the key to this creamy zucchini soup is cooking the zucchini long enough so it blends into a silky smooth consistency without any lumps.

Step 1: Heat a 10-inch wide pot over medium heat. Add the butter and/or olive oil and let it warm until it shimmers.

Step 2: Add the chopped onion and roughly chopped garlic to the pot. Saute for about 5 minutes, stirring occasionally, until the onion softens and turns slightly translucent. Do not let the garlic get too dark.

Step 3: While the onion cooks, slice all the zucchini into rounds. Add them to the pot and stir to combine. Saute for about 10 minutes, stirring occasionally, until the zucchini is fork tender and has softened noticeably.

Step 4: Pour in the water and stir in the chicken bouillon base, kosher salt, garlic salt, and black pepper. Bring to a simmer and cook for another 10 to 15 minutes until the zucchini is very soft throughout.

Step 5: Use an immersion blender to blend the soup directly in the pot until completely smooth. If using a countertop blender, work in batches, leave the vent tab open to release steam, and hold a folded kitchen towel firmly over the top to prevent splashing. Pour the blended soup back into the pot.

Step 6: Reheat over medium heat if needed, then ladle into bowls. Finish with a drizzle of cream and a handful of popcorn right before serving. Add more popcorn as you go to keep that crunch.

Best Pairings for Creamy Zucchini Soup

This soup pairs beautifully with hearty, savory sides that balance its light and fresh flavor.

Homemade Cheesy Breadsticks: Warm, cheesy breadsticks are ideal for dipping into this velvety green soup. The buttery, garlicky flavor is a natural match and makes the meal feel complete.

Easy Vegetable Soup: If you want to turn dinner into a cozy soup night for the whole family, pairing this with a chunky vegetable soup gives you variety and keeps things light and nourishing.

Healthy Tomato Zucchini Pasta: This zucchini-forward pasta makes a great companion dish for a full vegetable-focused dinner. The tomato base contrasts nicely with the creamy soup.

Mediterranean Chickpea Salad with Lemon Vinaigrette: A bright, protein-rich salad adds nutritional balance to the meal. The lemon dressing cuts through the richness of the soup perfectly.

Crispy Oven Roasted Cauliflower: Roasted cauliflower with golden crispy edges makes a satisfying and hearty side that complements the smooth texture of the soup with great contrast.

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How to Store and Reheat Creamy Zucchini Soup

Store leftover creamy zucchini soup in an airtight container in the refrigerator for up to 1 week. Always keep the popcorn separate and add it fresh at serving time. If freezing, leave out the cream garnish and store in a freezer-safe container for up to 2 to 3 months.

To reheat, I recommend warming individual portions in the microwave for 2 to 3 minutes, stirring halfway through. For a full batch, warm in a saucepan over medium heat, stirring until heated through. Add the cream drizzle after reheating, not before.

Pro tip: Use vegetable bouillon instead of chicken base to make this soup fully vegetarian. Yellow squash also works beautifully in place of or alongside the zucchini for a fun seasonal variation.

FAQs

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Creamy Zucchini Soup with Popcorn Garnish

A smooth and velvety blended zucchini soup made without cream in the base, topped with fun popcorn garnish and a drizzle of cream. Light, healthy, and ready in 35 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Soup

Cuisine: American

Calories: 119

Ingredients Equipment Method Notes

Ingredients

  

• 3 tbsp butter and/or olive oil Any combination of the two works
• 1 medium onion Chopped
• 2 cloves garlic Smashed and roughly chopped
• 6 small zucchini (about 1.5 lbs) Sliced into rounds
• 2.67 cups water
• 2 tsp chicken bouillon base Better Than Bouillon recommended. Use vegetable base for vegetarian.
• 1 tsp kosher salt Plus more to taste
• 0.75 tsp garlic salt Use between 1/2 and 1 tsp to taste
• 0.375 tsp black pepper Use between 1/4 and 1/2 tsp to taste
• 1 cup popped popcorn To garnish, added at serving
• 2 tbsp cream or half and half To garnish, drizzled over each bowl

Equipment

• 10-inch wide pot
• Immersion blender or countertop blender
• Cutting board and knife

Method

 

1. Heat a 10-inch wide pot over medium heat. Add the butter and/or olive oil and warm until it shimmers.
2. Add the chopped onion and roughly chopped garlic. Saute for about 5 minutes, stirring occasionally, until the onion softens. Keep garlic pieces large to avoid burning.
3. Slice all zucchini into rounds and add to the pot. Saute for about 10 minutes, stirring occasionally, until the zucchini is fork tender.
4. Pour in the water and stir in the chicken bouillon base, kosher salt, garlic salt, and black pepper. Bring to a simmer and cook for 10 to 15 minutes until the zucchini is very soft.
5. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender with the vent tab open and a towel over the top. Return soup to pot.
6. Reheat over medium heat if needed. Ladle into bowls and top with a drizzle of cream and fresh popcorn right before serving.

Notes

Use vegetable bouillon to make this soup vegetarian. Yellow squash can replace or be combined with zucchini. Always add popcorn at serving time and store it separately. Skip the cream drizzle before freezing.