Creamy zucchini cottage cheese soup - a delicious summer soup. This soup is simple to make and ready in 30 minutes. It is also packed with flavor while being made with simple ingredients.
I love soup. For more yummy soup recipes try my creamy asparagus soup or my high protein tomato soup.
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Why you'll love this high protein zucchini soup
It is easy to make and made in one pot.
It is vegetarian and gluten free.
Thanks to the cottage cheese this recipe is high in protein.
It is perfect the perfect healthy summer dinner.
Ingredients
- zucchini
- vegetable broth
- cottage cheese
- butter
- salt
- pepper
- basil
- miso
- onion
- garlic
See the recipe card for full information on ingredients and quantities.
Substitutions
- cottage cheese - you can use heavy cream here or for a vegan version use vegan yogurt.
Step-by-Step Instructions
Cook onions and garlic.
Cook the rest of the veggies until softened.
Blend soup until smooth.
Serve with your favorite toppings and sides.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use very fresh herbs and zucchini for the best tasting soup.
The miso paste adds a delicious umami flavor to this recipe so I recommend using it if you can find it!
Recipe FAQS
Cottage cheese makes the soup creamy and also adds protein. It is a healthier alternative to using heavy cream.
Zucchini is high in vitamin C and b6. It also has fiber and a surprising amount of protein.
Other soups and stews to try
If you make this Creamy zucchini cottage cheese soup, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
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For a super summer meal pair this with my peach grilled cheese.
Creamy zucchini cottage cheese soup
Ingredients
- 1 tablespoon butter olive oil also works but butter adds more flavor
- ½ onion - finely chopped
- 4 cloves garlic - minced
- 4 medium zucchinis - finely sliced
- heavy pinch salt
- black pepper to taste
- ¼ cup basil - finely chopped
- 4 cups vegetable broth use bone broth for more protein
- ½ cup cottage cheese
- 1 tablespoon miso optional but adds so much flavor
Instructions
- Heat butter in a large pot over medium heat.
- Add onion to the pot and cook for 5 minutes.
- Add garlic to the pot and cook for 5 more minutes.
- Add all remaining ingredients except for cottage cheese and miso to the pot. Bring to a simmer and cook for about 10 more minutes, until zucchini is softened.
- Add soup to a blender along with cottage cheese and miso. Blend until smooth. Serve soup with a grilled cheese or crusty bread.
Maria Wilson says
Can you give a better description of “4 zucchini?” They vary sooo much in size so perhaps weight measurement would be better? Or # of cups?
Kristi says
Hi Maria, i updated to say 4 medium sized zucchinis. Having the exact right amount of zucchini isn't super important here because the soup gets blended. Hope this helps!