Zucchini and Avocado Soup
A creamy, refreshing soup made with fresh zucchini and avocado, ideal for a light lunch. This american-inspired soups (gluten-free, dairy-free) ready in about 40 minutes pairs medium, diced (2 cups) zucchini, medium, diced (1 cup) avocado, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 81 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced (2 cups) zucchini
- 2 medium, diced (1 cup) avocado
- 1, diced onion
- 2 cloves, minced garlic
- 4 cups, low-sodium chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped (optional) cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 onion (diced) and 2 cloves garlic (minced), and sauté 5 minutes until translucent and fragrant.
- Step 2: Add 2 medium zucchinis (diced) and 1/2 tsp salt, and cook 7-8 minutes until tender.
- Step 3: Pour in 4 cups chicken broth, bring to a simmer, and cook 10 minutes to meld flavors.
- Step 4: Remove from heat, cool slightly, then transfer to a blender with 2 medium avocados (diced). Blend until smooth (2-3 minutes). Return to pot, stir in 1/4 tsp black pepper, and reheat gently 5 minutes. Stir in 1/4 cup cilantro if using.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Avocado Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Avocado Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced (1 cup) avocado from drying out.
Can I substitute ingredients in Zucchini and Avocado Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Avocado Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Avocado Soup gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This soup is a dream! The avocado gives it such a creamy texture without any dairy. Perfect for a light dinner.
- ★★★★☆
Great recipe, especially for a healthy meal. My kids loved it!
- ★★★★☆
Loved the flavor, but it was a bit bland for my taste. Next time I'll add more herbs.
