This creamy Zucchini Bisque is the perfect way to use up all those zucchini coming out of your ears right now. I didn't grow any this year, but my amazing neighbor did and she's been extra generous with her garden bounty!

Creamy Zucchini Bisque

In general, I haven't historically been a big fan of those GINORMOUS zucchinis that show up in the late summer and early fall. I tend towards smaller, younger vegetables, and love to do a quick saute on them and serve them as close to “on the vine” as possible.

This recipe though has totally changed my mind. Those giant zucchinis are perfect for baking with or making a big pot of this creamy zucchini bisque.

We have just had a little taste of the start of fall here in the Pacific Northwest, and soup weather is knocking on the door as we speak.

This one is quick, and is a really great way to use up all of that zucchini that's calling your name.

Why You’ll Love This Dish#

• Fast and Simple – No hard-to-find ingredients or complicated steps.
• Great Way to Use Zucchini – Perfect for garden overload or farmer’s market hauls.
• Velvety Texture – Smooth and rich without feeling heavy.
• Freezer-Friendly – Makes a big batch and holds up great.
• Crowd-Pleasing Flavor – Mild but still layered with depth from the browned butter and sage.

Try my Crab Bisque, too!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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• Salted Butter – Adds richness and depth, especially when browned. Unsalted works too—just adjust salt later.
• All Purpose Flour – Thickens the soup and gives it a creamy body. Gluten-free flour works in a pinch.
• Chicken Stock – Base of the soup. Use homemade or store-bought. Veggie stock works too.
• Shredded Zucchini – Star of the show. Adds bulk and natural creaminess when blended.
• Shredded Carrot – Adds a touch of sweetness and bright color.
• Ground Sage – Earthy and warming. Fresh sage can be subbed—just double the amount.
• Heavy Cream – Finishes the soup with smooth, rich texture. Half-and-half works if you're lightening it up.
• Salt – Balances and brings out all the flavors.

Try my French Onion Soup!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Make Roux – Start by melting a stick of butter in a medium stock pot over medium heat. Once it's melted, reduce the heat to medium low and let the butter brown for a minute until it's golden. Then whisk in the flour and reduce heat to low while whisking.
2. Add Broth – Once the flour is whisked into the butter and no more lumps remain, cook it for an additional minute or two and then add in your chicken broth and whisk to combine.
3. Shred Zucchini – Now take your zucchini and shred it. You can do this by hand if you want, but I like using my food processor. Much quicker! Put a carrot through too for good measure.

4. Add Vegetables – Toss the veggies into the soup along with a teaspoon of ground sage and simmer until the veggies are tender.

5. Blend – Use a stick blender or VERY carefully transfer the soup into a real blender and puree. If you are like me and like a little texture to your soup, take out about 2 cups of it and don't blend it, and then add it back in at the end. YUM.
6. Add Cream – Add in your cream and bring up to temp again and serve hot with some crusty bread and a garden salad.

Make some Homemade Rolls!

Recipe FAQ

Have a Chopped Italian Sandwich!

More Zucchini Recipes

• Traeger Parmesan Zucchini
• Chili Crisp Zucchini
• Blackstone Togarashi Zucchini
• Blackstone Zucchini Fritters
• Traeger Grilled Zucchini and Yellow Squash
• Beef and Wild Rice Stuffed Zucchini
• Chocolate Chip Zucchini Bread
• Chicken and Zucchini Pasta Bake

Continue to Content

Yield: 8 servings

Creamy Zucchini Bisque

Print

Have a bumper crop of zucchini this year? Make this delicious, rich, and cream zucchini bisque and serve with a big loaf of crusty bread.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 stick salted butter
• 1/3 cup all purpose flour
• 1 quart chicken stock
• 3 cups shredded zucchini
• 1 cup shredded carrot
• 1 teaspoon ground sage
• 1/2 cup heavy cream
• salt to taste

Instructions

1. Melt butter over medium heat in a medium to large stock pot.
2. Let the butter brown over medium low heat for a couple of minutes, or until golden brown.
3. Whisk in flour and cook over low heat for another 1-2 minutes, whisking frequently to prevent clumping.
4. Add in chicken broth and stir to combine.
5. Next add in the carrots and zucchini and bring the soup up to a simmer.
6. Simmer for about 15 minutes, or until the vegetables are tender.
7. Blend the soup with a stick blender or traditional blender and return to the pan over low heat.
8. Add the cream, and salt to taste.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 232Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 51mgSodium: 351mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 5g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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