This creamy Zucchini Bisque is an ideal way to use the excess zucchini flooding your kitchen right now. I didn’t plant any this year, but a generous neighbor did, and I’ve been happily benefiting from her bounty.

Creamy Zucchini Bisque

I usually prefer small, tender zucchini and a quick sauté to keep that fresh, just-picked flavor. But this recipe changed my mind about the large, late-summer zucchinis. They work beautifully in baked dishes and in a large pot of velvety bisque.

With the first cool days of fall arriving here in the Pacific Northwest, soup season is officially on. This bisque is quick to prepare and a fantastic way to use up an abundant zucchini harvest.

It blends into a smooth, satisfying soup that feels rich without being heavy. Make a big pot and freeze the extras for busy weeknights.

Why You’ll Love This Dish

• Fast and simple — straightforward ingredients and easy technique.
• Garden-friendly — perfect for excess zucchini from your garden or local market.
• Velvety texture — creamy and silky without being overly heavy.
• Freezer-friendly — makes well in large batches and reheats nicely.
• Comforting flavor — gentle, layered notes from browned butter and sage.

Also delicious alongside a seafood or crab bisque for a contrasting meal.

Recipe Shopping List

Before you start, check your pantry. Below are the key ingredients you’ll need for this recipe. For exact measurements, see the printable recipe card at the end of this post.

• Salted butter — browning the butter adds depth. Unsalted will work; adjust salt later.
• All-purpose flour — creates the roux to thicken the soup. Gluten-free alternatives can substitute if needed.
• Chicken stock — the flavorful liquid base; vegetable stock is a fine substitute for vegetarian versions.
• Shredded zucchini — the star ingredient; shredding helps it blend into a silky texture.
• Shredded carrot — adds a bit of natural sweetness and color.
• Ground sage — earthy and warming; fresh sage can be used at about double the amount.
• Heavy cream — enriches and smooths the soup; half-and-half can be used for a lighter finish.
• Salt — to taste, for final seasoning.

How to Make This Recipe (Overview)

Here’s a concise overview of the steps so you know what to expect. Follow the full recipe card at the end for exact amounts and timing while cooking.

1. Make the roux: Melt a stick of butter in a medium stockpot over medium heat, then reduce to medium-low and let it brown until golden. Whisk in flour and cook briefly to eliminate raw flour taste.
2. Add the stock: Gradually whisk in chicken stock until smooth and combined, then bring the mixture toward a simmer.
3. Prepare the vegetables: Shred the zucchini and carrot. A food processor speeds this up, but a box grater works fine.
4. Cook the veggies: Add the shredded vegetables and ground sage to the pot and simmer until tender, about 15 minutes.
5. Blend: Puree the soup using a stick blender or, carefully, in batches in a countertop blender until mostly smooth. If you like some texture, reserve about 2 cups of the soup before blending and stir it back in after pureeing.
6. Finish with cream: Return the soup to low heat, stir in the cream, warm through, and season with salt to taste. Serve hot with crusty bread and a salad.

5. Optional texture: If you prefer a bit of bite in your soup, set aside some of the cooked vegetables before blending and fold them back into the finished bisque.
6. Serve: Garnish simply with cracked black pepper, a drizzle of cream, or crisp sage leaves, and enjoy immediately.

Serve with homemade rolls or a hearty slice of crusty bread.

Recipe FAQ

More Zucchini Recipe Ideas

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

Yield: 8 servings

Creamy Zucchini Bisque

Have a bumper crop of zucchini? This rich, creamy zucchini bisque pairs beautifully with a loaf of crusty bread and a simple green salad.

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Ingredients

• 1 stick salted butter
• ⅓ cup all-purpose flour
• 1 quart chicken stock (or vegetable stock)
• 3 cups shredded zucchini
• 1 cup shredded carrot
• 1 teaspoon ground sage
• ½ cup heavy cream (or half-and-half)
• Salt to taste

Instructions

1. Melt butter in a medium-to-large stockpot over medium heat.
2. Reduce to medium-low and brown the butter until golden, 1–2 minutes.
3. Whisk in flour and cook over low heat for 1–2 minutes, whisking frequently to prevent clumps.
4. Gradually add chicken stock, whisking until smooth.
5. Add shredded carrots and zucchini, and bring to a simmer.
6. Simmer about 15 minutes, until the vegetables are tender.
7. Puree the soup with a stick blender or carefully in batches in a blender. Reserve some unblended soup if you want texture.
8. Return to the pot over low heat, stir in cream, and season with salt to taste. Warm through and serve.

Nutrition Information

Yield: 8
Calories: 232 per serving
Total Fat: 19g
Protein: 5g

Nutrition data is an estimate. Consult a trusted source if tracking for medical reasons.