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white plate with zucchini soup, spoon, mint leaves and cheese toast in the middle of the soup
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5 from 4 votes

Creamy zucchini soup with mint and peas

This soup is both creamy and light. Fresh mint leaves and lemon juice brighten the soup up. Peas add natural sweetness and complement zucchini and mint flavor.
Course Main Course, Soup
Cuisine international
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 180kcal
Author Aleksandra


  • 1 medium onion
  • 3 cloves garlic
  • 2 tablespoons frying oil
  • 1 large potato or 3 small potatoes, 130g / 4.6 oz
  • 4 medium zucchini 2 lbs / 1 kg
  • 5 cups broth vegetable or chicken broth, 1 1/4 liter
  • 1 cup frozen green peas 150g / 5.3 oz
  • 3 twigs mint about 20 leaves
  • 1/2 cup heavy cream 30% -36%, 120 ml
  • 2 teaspoons lemon juice or to taste
  • salt and black pepper to taste
  • to finish: olive oil, mint leaves, grated parmesan cheese, cheese croutons, cheese toasts


  • Prepare all the vegetables: dice the onion and potato, chop finely the garlic, cut the zucchini into 1/2-inch / 1 cm thick slices.
  • In a large pot warm up 1 tablespoon oil, add the onion, cook over medium-low heat for about 5 minutes, until translucent, then add the garlic and cook for another minute. Transfer on a plate.
  • Increase the heat to the highest setting and add the second tablespoon of oil, chopped potato, and zucchini, cook for about 3-4 minutes, stirring from time to time until the vegetables are lightly browned (not all of them will be browned).
  • Add the onion and garlic back to the pot, then pour the broth over (it should cover the vegetables), cover the pot with a lid, bring to a boil, then simmer for about 10 minutes.
  • Add the peas, bring to a boil, and cook for a minute.
  • Remove the pot from the heat, add the mint leaves, and blend the soup with an immersion (hanblender until smooth.
  • Temper the cream: pour the cream into a cup, add about 8 tablespoons of soup, stirring after every added tablespoon, then you can add it to the pot, stir, season to taste with salt, pepper and lemon juice.
  • Serve: optional - sprinkle the soup with parmesan cheese, mint leaves, pour some olive oil on top or make cheese croutons or cheese toasts (just bake slices of bread with butter and any cheese you like on top, until the cheese is melted).


How to store zucchini soup: refrigerate the soup within 2 hours of cooking then store in tightly closed containers for up to 3-4 days.
How to freeze zucchini soup: Zucchini soup can be frozen but it would be better to freeze it without the cream. If you freeze the soup with the cream – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.
Instead of mint, you could add fresh basil leaves.
You can omit potato, cream, and peas and still get a pretty tasty soup!


Calories: 180kcal