Go Back
–+ servings

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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 552 kcal

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: 1gCalories: 552kcalCarbohydrates: 48gProtein: 21gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 74mgSodium: 1230mgPotassium: 1560mgFiber: 10gSugar: 10gVitamin A: 7413IUVitamin C: 79mgCalcium: 132mgIron: 4mg
Keyword Comfort food soup recipe, Creamed zucchini and ham soup, Creamy zucchini soup recipe, Easy zucchini soup, Garden zucchini recipes, Ham and zucchini soup, Hearty ham soup, recipe, Summer zucchini recipes, Zucchini potato soup
Tried this recipe?Let us know how it was!