Zucchini Soup with Yogurt & Cilantro

In a hurry? I’ve got you — recipe below.

This zucchini soup has been sitting in my notebook waiting for attention, and I finally noticed it—wow, she’s a keeper. Creamy, bright, and herb-forward, it’s light enough to enjoy on a warm evening but comforting enough to serve any time of year. It can be served hot or at room temperature, which makes it perfect for a quick lunch, a cozy dinner starter, or a casual summer gathering.

A bowl of creamy green zucchini soup, swirled with yogurt and topped with cilantro and toasted sesame seeds — fresh, simple, and vibrant.

A Little Note from My Kitchen

The original recipe comes from Food & Wine, but I made a couple of small changes that make it feel just right for my kitchen. I used my homemade bone broth for a richer, more savory flavor, and swapped the crème fraîche for plain yogurt to keep it lighter but still creamy.

I topped it with toasted sesame seeds and a little drizzle of olive oil for texture and a subtle nutty finish. It’s simple, fresh, and surprisingly indulgent for something so easy to make.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Zucchini Soup with Yogurt & Cilantro

Servings: 8

Prep Time: ~10 minutes

Cook Time: ~35 minutes

Total Time: ~45 minutes

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What You’ll Need

• ¼ cup extra-virgin olive oil

• 1 large leek, white and tender green parts only, thinly sliced

• 1 large poblano pepper, cored, seeded, thinly sliced

• 5 medium zucchini (about 2¼ lb.), cut into 1-inch rounds

• 2 large garlic cloves, thinly sliced

• Kosher salt and freshly ground black pepper

• 1 quart (4 cups) bone broth or vegetable stock for vegetarian

• 1 small Parmesan rind (optional, for depth of flavor)

• 1 (6-ounce) bunch cilantro, stemmed and coarsely chopped, plus extra for garnish

• 1 cup plain yogurt

• Toasted sesame seeds and a drizzle of olive oil, for topping

Let’s Make It

1. Warm the olive oil in a large pot over medium heat. Add leeks and poblano peppers and sauté until soft, about 8 minutes.

2. Add zucchini and garlic, season with salt and pepper, and cook for another 5–6 minutes.

3. Pour in the broth and add the Parmesan rind if using. Bring to a boil, then reduce to a simmer and cook until the zucchini is very tender, about 15 minutes.

4. Remove the Parmesan rind, stir in the cilantro, and blend the soup until smooth.

5. Stir in the yogurt gently and warm through without boiling.

6. Serve in bowls or small cups, topping with toasted sesame seeds, a drizzle of olive oil, and extra cilantro.

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Why This Works

• Simple, flavorful base: Leeks, poblano, and zucchini create a subtle sweetness that lets the cilantro shine.

• Yogurt finish: Adds creamy tang without overwhelming the bright flavors of the soup.

• Flexible serving: Perfect warm, at room temperature, or chilled — makes entertaining or meal prep easy.

• Little toppings make a difference: Toasted sesame seeds and olive oil add crunch, depth, and visual appeal.

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Quick Variations

• Vegetarian version: Use vegetable stock instead of bone broth.

• Chilled summer soup: Keep it in the fridge for a refreshing, make-ahead option.

• Extra garnish: Sprinkle with pepitas or microgreens for a more playful presentation.

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Nutrition Estimate (Per Serving)

• Calories: ~130

• Fat: 7g

• Protein: 4g

• Total Carbohydrates: 13g

• Fiber: 3g

Bright, fresh, and creamy — a little green gem that’s easy to make, easy to serve, and a delight to eat.