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Creamy Zucchini Bisque

This creamy zucchini bisque is a 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!

This is one of the things I make with her delicious zucchinis, and I can’t wait for you to try it! It is one of my new favorite soups. 

Creamy Zucchini Bisque

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.

Creamy Zucchini Bisque

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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.

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.

Creamy Zucchini Bisque

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.

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.

Creamy Zucchini Bisque

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

Creamy Zucchini Bisque

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. Add in your cream and bring up to temp again and serve hot with some crusty bread and a garden salad.

Creamy Zucchini Bisque

Creamy Zucchini Bisque

Need more zucchini recipes?

Beef and Wild Rice Stuffed Zucchini
Chocolate Chip Zucchini Bread
Chicken and Zucchini Pasta Bake

Yield: 8 servings

Creamy Zucchini Bisque

Creamy Zucchini Bisque

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


  • 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


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

Nutrition Information:



Serving Size:


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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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Friday 28th of December 2018

This looks so good! But do you have a crockpot version? How long would you cook it?

Nicole Johnson

Sunday 30th of December 2018

I've never made this in the crockpot, so I'm not really sure. Sorry! Let me know how it goes if you try it out!

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Tuesday 13th of September 2016

[…] Year Ago: Creamy Zucchini Bisque Two Years Ago: Homemade Crab Cakes Three Years Ago: Simple Beef Quesadillas Four Years Ago: Easy […]


Monday 5th of September 2016

I am literally in LOVE with this recipe! The first time I made it, I added chicken. The second time, I threw in extra carrots, a red pepper, and a jalapeno. I realized I can add any vegetables and amp up the nutrition factor--the possibilities are endless! Thank you for this recipe!

Nicole Johnson

Monday 5th of September 2016

Yay!! Thank you so much, Barb! I love it too, and I so appreciate you taking the time to let me know. You made my day!

Beef & Wild Rice Stuffed Zucchini » Or Whatever You Do

Monday 30th of May 2016

[…] made these the same day I made this creamy zucchini bisque. It was amazing. Like a zucchini-palooza that day. Now I just need to beg some more off of my […]

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