Description
Make this easy, creamy zucchini soup for a quick, comforting meal. We use a simple technique to achieve a rich texture, perfect for using up summer zucchini or for a light weeknight dinner. Feel free to adapt this recipe to fit your mood and ingredients.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 4 medium Zucchini, chopped (about 4 cups)
- 1 medium Potato, peeled and chopped (optional, for extra creaminess)
- 4 cups Vegetable Broth
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Heavy Cream (or substitute with cashew cream for vegan option)
- Fresh Basil, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped zucchini and potato (if using) to the pot. Stir well.
- Pour in the vegetable broth. Add the salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the zucchini and potato are very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer batches to a standard blender and blend until smooth, then return to the pot.
- Stir in the heavy cream until fully incorporated. Heat gently for a minute, but do not boil.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil.
Notes
- For a vegan version, skip the heavy cream or substitute it with 1/2 cup of blended soaked cashews or a plant-based cream alternative.
- If you want a very low-carb soup, omit the potato entirely. The soup will be slightly less thick but still delicious.
- To make this a one-pot wonder, you can blend in a handful of fresh spinach at the end for extra color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg