A healthy and creamy zucchini soup recipe that will be ready in less than 30 minutes! The perfect way to use up zucchinis!

Creamy Zucchini Soup - Thermomix Method

A healthy and creamy zucchini soup recipe that will be ready in less than 30 minutes! The perfect way to use up zucchinis!
4.5 from 2 votes
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Course: Soup
Cuisine: Healthy Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 serves
Calories: 180


  • 1 brown onion halved
  • 2 tbs olive oil
  • 2 tsp minced garlic
  • 1 kg zucchinis chopped into 2cm chunks
  • 4 cups liquid vegetable stock
  • 1 cup milk
  • 1/2 cup cream light or thickened
  • croutons, extra cream for serving


  • Place the onion into chop for 5 seconds, Speed 8. 
  • Add the olive oil and minced garlic and cook for 3 minutes, 100 degrees, Speed 2. 
  • Add the zucchini and liquid vegetable stock and cook for 20 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes). 
  • Allow to cool slightly before adding the milk and cream and then pureeing by very slowly increasing to Speed 9 (see notes).
  • Serve with croutons and extra cream drizzled over the top. 


Specific Thermomix Tip 1: Do not exceed the max line at any stage during cooking. Add slightly less pumpkin and stock if you are over the line.
Specific Thermomix Tip 2: When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 9. If the machine starts to shake or splutter, turn it down to Speed 1 and increase even more slowly.
Calorie info: This recipe has 180 calories per serve when made exactly as per the recipe below (using a combination of milk and cream). 
Lower calorie version: If you'd like your soup to be even lower in calories and fat, then you can replace the cream with extra milk.  You can also use light milk if you prefer. I find the best flavour comes with full cream milk and cream - but if you're watching calories, then these substitutes are great! And of course, you can always serve the soup on it's own to save on calories (without the croutons, extra cream and parmesan cheese). 
There' no need to peel the zucchinis (courgettes) before using them in soup. Simply chop them up, pop them in the saucepan, let them simmer and soften and then puree with a stick blender or food processor.
This recipe freezes really well - so make a few big batches when zucchinis are in season and freeze them in airtight containers for later in the year.


Calories: 180kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 666mg | Potassium: 537mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1025IU | Vitamin C: 31.7mg | Calcium: 93mg | Iron: 0.6mg