Zucchini and Mushroom Soup
Creamy, savory soup made with garden-fresh zucchini and mushrooms, thickened naturally. This french-inspired soups ready in about 40 minutes pairs grams zucchini, grams mushroom, small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 300 grams zucchini
- 200 grams mushroom
- 1 small onion
- 2 cloves garlic
- 400 ml bone broth
Instructions
- Step 1: Dice zucchini and onion into 1/2-inch cubes. Mince garlic and slice mushrooms.
- Step 2: Heat 1 tbsp coconut oil in a pot over medium heat until shimmering.
- Step 3: Sauté onion for 5 minutes until translucent, then add mushrooms and cook for 7 minutes until golden.
- Step 4: Add zucchini, garlic, and sea salt, stirring for 2 minutes until fragrant.
- Step 5: Pour in bone broth and bring to a gentle simmer. Cover and cook for 15 minutes until zucchini is tender.
- Step 6: Use an immersion blender to puree soup until completely smooth, adding water if too thick.
Frequently asked questions
How long does Zucchini and Mushroom 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 Mushroom 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 grams zucchini from drying out.
Can I substitute ingredients in Zucchini and Mushroom 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 Mushroom 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.
What goes well with Zucchini and Mushroom Soup?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a winner! It's creamy without cream and packed with flavor.
- ★★★★★
The best zucchini and mushroom soup I've ever had. Simple ingredients, amazing result.
- ★★★★★
A lovely soup that's healthy and delicious. I'll definitely make it again.
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