This creamy zucchini soup is light and fresh, perfect for a tasty appetizer or a healthy meal. With just a few simple ingredients like zucchini, broth, and herbs, it’s a breeze to whip up!
I love how this soup warms me up on chilly days. Plus, it’s a great way to use up those extra zucchinis from the garden. Who knew eating your veggies could taste so good? 🥒💚
Key Ingredients & Substitutions
Zucchini: Fresh, medium-sized zucchinis are key for this recipe. If you’re out of zucchini, yellow squash works too. They both have a mild flavor and blend well in the soup.
Onion: I prefer using yellow onions for their sweetness. If you need a substitute, shallots can provide a similar flavor, or you could use leeks for a milder taste.
Broth: Vegetable broth adds depth to your soup, but chicken broth can also be used for a richer flavor. If you’re feeling adventurous, try homemade broth for an extra touch!
Cream: Heavy cream makes it super creamy, but you can substitute with coconut milk for a dairy-free option. Greek yogurt is also a fantastic alternative if you prefer something lighter.
How Do I Get the Perfect Smooth Texture in My Soup?
A smooth texture is essential in zucchini soup for that comforting feel. Here’s how to achieve it:
- Cook the zucchini thoroughly until very tender; this helps to blend more easily.
- Use an immersion blender directly in the pot for quick results. If using a standard blender, allow the soup to cool slightly before blending, and do it in batches.
- Be careful not to overfill the blender—halfway full is usually best to avoid spills.
- Blend until silky and smooth, and don’t hesitate to blend a bit longer for that velvety texture!
A smooth blend makes all the difference in enjoying the fresh zucchini flavor!
How to Make Zucchini Soup
Ingredients You’ll Need:
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or sour cream (plus extra for garnish)
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- Fresh herbs such as parsley or chives, chopped (for garnish)
- Zucchini ribbons or thin slices (for garnish)
- Croutons (for garnish)
How Much Time Will You Need?
This delicious zucchini soup will take about 10 minutes to prepare and 30 minutes to cook. In total, you’ll need around 40 minutes to enjoy this comforting dish from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, taking about 5 minutes. The smell will be wonderful!
2. Add Garlic and Zucchini:
Next, stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the chopped zucchini, cooking for 5 minutes and occasionally stirring to ensure even cooking.
3. Add Broth and Simmer:
Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes or until the zucchini is very tender.
4. Blend the Soup:
After simmering, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you prefer a blender, carefully transfer the soup in batches and blend until smooth.
5. Add Cream and Season:
Stir in the heavy cream or sour cream, and season with salt and black pepper according to your taste. If you need to warm it up a bit more, return the pot to low heat, avoiding boiling.
6. Serve and Garnish:
Serve the soup hot in bowls, garnished with a dollop of cream or sour cream, zucchini ribbons, fresh herbs, a sprinkle of black pepper, and croutons. Enjoy with some toasted bread for a complete meal!
This creamy zucchini soup is a perfect way to savor the mild flavor of zucchini, and it’s so easy to make! Enjoy every comforting spoonful!
Can I Use Frozen Zucchini for This Soup?
Yes, you can use frozen zucchini, but keep in mind that it may have a slightly different texture compared to fresh zucchini. Thaw it in the refrigerator overnight or quickly in the microwave, then drain any excess moisture before adding it to the soup to prevent it from being too watery.
Can I Make This Soup Dairy-Free?
Absolutely! To make the soup dairy-free, simply substitute heavy cream with coconut milk or a dairy-free cream alternative. For a lighter option, you can also blend in silken tofu for creaminess without the dairy.
How Should I Store Leftovers?
Store any leftover zucchini soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally until warmed through.
Can I Add Other Vegetables to This Soup?
Yes! Feel free to get creative! You can add vegetables like spinach, kale, or carrots for added nutrition and flavor. Just sauté them along with the onions and garlic, or you can add them to the pot when you add the broth to cook them through!