Creamed Zucchini and Ham Soup
A creamy, comforting zucchini soup loaded with tender ham, potatoes, fresh herbs, and garlic. This easy homemade soup is perfect for using up oversized garden zucchini and makes a delicious freezer-friendly meal for busy weeknights.
Ingredients
- 3 lbs zucchini roughly chopped
- 2 onions medium and diced
- 1 shallot finely diced
- 5 cloves garlic minced
- 4 tbsp olive oil or butter
- 4 cups vegetable or chicken stock
- 2 cups ham cooked and cubed
- 3 potatoes or 4 medium peeled and cubed
- 1 cup herbs fresh, parsley, basil, dill, or mint
- 1 - 1½ tsp salt to taste
- ½ tsp black pepper
- 1 cup cream half-and-half, or coconut milk (optional)
- Juice of 1 lemon
Instructions
Prepare the Zucchini
- Wash and roughly chop the zucchini. If using large overgrown zucchini with tough seeds, scoop out the center before chopping.
Cook the Aromatics
- Heat olive oil or butter in a large soup pot over medium heat. Add onions and shallot and sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
Build the Soup
- Add zucchini, potatoes, and cubed ham. Stir and cook for 3–4 minutes. Season with salt and pepper.
Simmer
- Pour in the stock and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes, or until the potatoes and zucchini are fork tender.
Blend Until Creamy
- Add fresh herbs. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend carefully in batches.
Finish and Serve
- Stir in cream or coconut milk, if desired, and add lemon juice. Taste and adjust seasoning as needed.
- Serve hot with extra herbs, Parmesan cheese, croutons, or a swirl of cream on top.
For maximum flavor and search appeal in your creamy zucchini and ham soup recipe, always use fresh garden zucchini, Yukon Gold potatoes, and high-quality ham, then finish with a splash of lemon juice to balance the richness—this creates a rich, velvety, freezer-friendly zucchini soup that performs well for searches like easy zucchini soup recipe, creamy vegetable soup, and healthy homemade soup.
Notes
- Great for giant zucchini: This soup is perfect for oversized garden zucchini. Remove large seeds if needed.
- Make it richer: Add cream, coconut milk, or extra butter for a silky texture.
- Add extra texture: Stir in cooked corn, white beans, or crispy bacon after blending.
- Freeze for later: Cool completely and freeze in airtight containers for up to 3 months.
- Boost the flavor: Add chili flakes or curry powder while sautéing for extra warmth and depth.
Notes
- Yukon Gold potatoes create the creamiest texture.
- Fresh dill and parsley pair especially well with zucchini and ham.
- For a vegetarian version, omit the ham and use vegetable stock.
- This soup thickens as it cools; add extra stock when reheating if needed.
Nutrition
Serving: 1servingCalories: 552kcalCarbohydrates: 48gProtein: 21gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 74mgSodium: 1230mgPotassium: 1560mgFiber: 10gSugar: 10gVitamin A: 7413IUVitamin C: 79mgCalcium: 132mgIron: 4mg
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