This creamy zucchini soup is a delicious way to enjoy fresh zucchini. It’s incredibly easy to make, light, and perfect for a comforting meal any time of year.
Key Ingredients & Substitutions
- Zucchini: Fresh, firm zucchini is best. You can use any color.
- Onion & Garlic: These build the flavor base. Yellow or white onion works, and fresh garlic is ideal.
- Broth: Vegetable broth keeps it vegetarian. Chicken broth can also be used if preferred.
- Cream/Milk: A touch of heavy cream or half-and-half makes it wonderfully smooth. For a dairy-free option, use coconut milk (from a can, unsweetened) or a plant-based milk alternative like cashew milk.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini (about 2 lbs), ends trimmed, chopped into 1-inch pieces
- 4 cups vegetable broth
- ½ cup heavy cream (or half-and-half, unsweetened coconut milk, or cashew milk)
- Salt and black pepper to taste
- Optional garnishes: fresh chives, parsley, or a swirl of cream
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools: Large pot, immersion blender (or regular blender)
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Zucchini and Broth
Add the chopped zucchini to the pot. Pour in the vegetable broth, making sure the zucchini is mostly submerged. Bring the mixture to a simmer.
3. Cook Until Tender
Reduce the heat to medium-low, cover the pot, and let the zucchini simmer for 10-15 minutes, or until it is very tender when pierced with a fork. This ensures a smooth soup.
4. Blend the Soup
Carefully remove the pot from the heat. Use an immersion blender directly in the pot to blend the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (vent the lid for steam) and blend until smooth.
5. Finish and Season
Stir in the heavy cream (or your chosen substitute) until well combined. Season the zucchini soup with salt and black pepper to taste. You might need more than you think to bring out the flavors.
Storage Instructions
Store leftover zucchini soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
Frequently Asked Questions (FAQ)
-
Can I make this zucchini soup dairy-free?
Yes! Use unsweetened coconut milk (from a can) or a plant-based milk like cashew milk instead of heavy cream. -
Do I need to peel the zucchini?
No, you don’t need to peel the zucchini. The skin is thin and blends right into the soup, adding nutrients. -
Can I freeze this soup?
Yes, this zucchini soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. -
What can I serve with zucchini soup?
It’s delicious with crusty bread, a simple green salad, or some homemade croutons. -
What if my soup is too thick/thin?
If it’s too thick, add a little more broth until desired consistency. If too thin, simmer uncovered for a few more minutes to reduce, or stir in a tablespoon of cornstarch mixed with a little cold water.