Cold Zucchini Soup

Name: Cold Zucchini Soup
Prep time: 10 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 tablespoons butter; 3 shallots, roughly chopped; 3 garlic cloves, peeled and roughly chopped; 1u00bd pounds fresh zucchini, washed and cubed into u00bd-inch pieces; 1 teaspoon dried thymeu20281 bouquet garni u2013 handful of fresh parsley, 1 bay leaf, and/or small handful of thyme all tied together with a piece of twine, *see notes for other suggestions; u00bd cup heavy cream; 32 ounces (4 cups) vegetable broth; fresh dill and/or chives, for garnish

By Leslie Blythe Soup Sautéing, Simmering

September 3, 2026

Packed with fresh thyme, parsley, and garlic, this Cold Zucchini Soup is deliciously rich and velvety. Silky cream and summer squash team up to deliver bold, bright flavor in every spoonful. Serve it in shot glasses as an elegant appetizer, or pair a full bowl with a warm, crusty baguette for a light meal.

Prep: 10 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

2 tablespoons butter

3 shallots, roughly chopped

3 garlic cloves, peeled and roughly chopped

1½ pounds fresh zucchini, washed and cubed into ½-inch pieces

1 teaspoon dried thyme 1 bouquet garni – handful of fresh parsley, 1 bay leaf, and/or small handful of thyme all tied together with a piece of twine, *see notes for other suggestions

½ cup heavy cream

32 ounces (4 cups) vegetable broth

fresh dill and/or chives, for garnish

Directions

1In a large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. Sautéing for 1-2 minutes, while stirring. Add the garlic and sauté another minute or two until fragrant and soft.  

2Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. Then add the stock, bouquet garni, dried thyme. Bring the soup to a low simmer (not boiling) for 15 minutes. No need to cover the pot.  

3After 15 minutes, remove the bouquet garni and add ½ cup of heavy cream. Stir until combined and remove from heat. Allow the soup to cool for a little bit, then place all the contents into a high-speed blender, or use an immersion blender to blend directly in the pot until smooth. If using a regular blender, the soup may need to be blended in two batches.

4Place the soup in a container that fits into the fridge and allow it to chill for at least 2 hours, if not more. The flavors will become much stronger the longer it sits.  

5Garnish with dill and/or chives and serve cold.

Recipe from The Dizzy Cook.

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