Description
This creamy zucchini soup is a simple, velvety comfort meal made with just five main ingredients. It’s quick to prepare, nourishing, and perfect for any season—ideal for light lunches, cozy dinners, or as a starter for gatherings.
Ingredients
Scale
- 1.5 lbs fresh zucchini, sliced (about 4 medium zucchini)
- 1 medium yellow onion, chopped
- 4 cups vegetable broth (low-sodium preferred)
- 1/2 cup heavy cream (or coconut/cashew cream for dairy-free)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1–2 garlic cloves, minced
- Optional: Fresh herbs (basil or thyme), chopped, for garnish
- Optional: Grated Parmesan cheese, for topping
Instructions
- Wash zucchini and slice into 1/2-inch rounds. Chop the onion. Prep garlic and herbs if using.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent. Add garlic in the last minute if using.
- Add sliced zucchini and cook, stirring occasionally, for 5–6 minutes until zucchini starts to soften and turns brighter.
- Pour in vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes until zucchini is very tender.
- Remove pot from heat. Blend soup until completely smooth and creamy using an immersion blender or in batches with a countertop blender (let soup cool slightly before blending).
- Return soup to pot if needed. Stir in heavy cream. Season with salt and pepper to taste. Add more broth if a thinner consistency is desired.
- Warm soup gently over low heat for 2–3 minutes to bring back to serving temperature. Do not boil after adding cream.
- Ladle soup into bowls. Garnish with fresh herbs, a drizzle of olive oil, or grated Parmesan if desired.
Notes
For dairy-free, use coconut or cashew cream. For extra flavor, add garlic or fresh herbs. If soup is too thick, add more broth. Taste and adjust seasoning after blending. Soup can be made ahead and tastes even better the next day. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240 ml) per serving
- Calories: 120
- Sugar: 5
- Sodium: 400
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 9
- Fiber: 2
- Protein: 4
Keywords: zucchini soup, creamy soup, easy soup, comfort food, gluten-free, vegetarian, dairy-free option, summer recipes, healthy soup, quick dinner