Description
A silky smooth, comforting zucchini soup that transforms humble garden vegetables into a bowl of elegance. This recipe balances the freshness of zucchini with savory onions, garlic, and broth, creating a dish that feels light yet satisfying. It’s quick to prepare, endlessly versatile, and can be enjoyed hot on a chilly evening or chilled as a refreshing starter. Perfect for weeknights, entertaining, or meal prep, this soup is proof that simple ingredients can deliver restaurant-quality flavor.
Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- ¼ cup cream or milk (optional)
- Salt and pepper, to taste
- Fresh herbs (basil, parsley, or thyme) for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion and sauté until softened, about 5 minutes. Stir in garlic and cook until fragrant.
- Add zucchini and cook until slightly softened, about 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend until smooth using an immersion blender or countertop blender.
- Season with salt and pepper. Stir in cream if using.
- Serve hot with fresh herbs and a drizzle of olive oil on top.
Notes
- For a dairy-free version, skip the cream and use coconut milk.
- Roast the zucchini before simmering for a deeper, caramelized flavor.
- Add a potato to the cooking pot for extra thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European-inspired
Nutrition
- Serving Size: 4
- Calories: 145
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg