About This Recipe
This zucchini-leek soup is one of those recipes I make when I want something cozy and comforting, or when I’m doing a fridge reset but don’t really feel like cooking. It’s made with just a few ingredients — butter, leeks, zucchini, and broth — and somehow turns out creamy and full of flavor without any cream.
The trick is to let the leeks cook slowly in butter until they’re soft and sweet, then add the zucchini and a bit of broth or even water. Once everything’s tender, you blend it (start slow, then increase the speed) until smooth and silky.
I love serving it with a few thin zucchini slices, a pinch of red pepper flakes, Cotija cheese, and a drizzle of olive oil. Simple, cozy, and exactly the kind of no-drama recipe that makes you feel good after a long day.
Why will you love this recipe
- Only 4 main ingredients — butter, leeks, zucchini, and vegetable broth.
- Naturally vegetarian and can be made vegan.
- And, I don’t know about you, but zucchinis have a permanent place in my fridge, yes, year-round. It is a vegetable that is so versatile! Love my zucchini pasta, the zucchini chocolate muffins, and the zucchini pasta salad with parmesan dressing dream.
Ingredient notes
- Leeks: Clean them well — they often hide grit between layers.
- Zucchini: Use fresh, medium zucchinis; no need to peel.
- Butter: For a vegan version, swap in olive oil or vegan butter.
- Broth: Vegetable broth or water, both work.
- Cotija cheese: you can substitute feta, Parmesan, or any vegan cheese.
how to make it
- Start with the leeks. Melt a bit of butter in a pot over medium heat and let the sliced leeks cook slowly. You want them soft and a little sweet, don’t rush this part; it’s where the flavor starts.
- Add the zucchini and liquid. Once the leeks smell amazing, toss in the chopped zucchini and pour in just enough broth or water (I use water 2 out three times) to cover everything. Simmer for about 10 minutes, until the zucchini is tender.
- Blend gently. Let it cool down for a minute for your own safety, then blend. Start on low speed and slowly increase so the soup turns silky instead of foamy. Season with salt and pepper to taste.
- Finish and serve. Pour into bowls and top with very thin zucchini slices (they look pretty and add texture), a pinch of red pepper flakes, Cotija cheese or any salty cheese you love, and a drizzle of olive oil.
Variations
- Vegan: Use olive oil instead of butter, skip the cheese, or top with nutritional yeast.
- Creamier texture: Add a splash of oat or cashew milk when blending.
- Extra flavor: Stir in a spoonful of pesto before serving.
Home-Cook Tips
- Blend slowly — starting on high can make the soup foamy instead of silky.
- Taste before serving; zucchini and leeks are mild, so a pinch more salt often makes a big difference.
- Save a few sautéed leeks or zucchini ribbons for garnish — they look beautiful on top.
Zucchini Leek Soup
Equipment
Ingredients
- 2 tablespoons butter or olive oil for vegan
- 2 large leeks white and light green parts only, cleaned and sliced
- 3 medium zucchinis chopped
- 4 cups vegetable broth or water
- Salt and freshly ground black pepper to taste
- To serve: thin zucchini slices red pepper flakes, Cotija cheese (or feta), olive oil
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and sauté until soft and fragrant, about 5 minutes.
- Add the zucchini and broth (or water) — just enough to cover the vegetables.
- Bring to a simmer and cook until the zucchini is tender, about 10–12 minutes.
- Let cool slightly, then transfer to a blender. Blend starting on low speed and slowly increase until smooth and creamy.
- Taste and season with salt and pepper.
- Serve topped with thin zucchini slices, red pepper flakes, Cotija cheese, and a drizzle of olive oil.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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