This creamy zucchini soup is light, fresh, and so easy to whip up! With tender zucchini, a hint of garlic, and just a splash of cream, it’s the perfect warm hug in a bowl.
I love to pair this soup with crusty bread for dipping. It’s like a little cozy party for your taste buds! Plus, it’s a great way to sneak in some veggies without anyone noticing. 😊
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis are key for this soup’s bright flavor. If they’re not available, you can substitute with yellow squash or even carrots for a different take
Onion: A yellow onion gives a nice sweetness when sautéed. You could swap this for shallots or even leeks for a milder flavor.
Garlic: Fresh garlic is essential for depth. If you’re in a pinch, garlic powder can work, just use about 1/4 teaspoon instead.
Broth: Vegetable broth is great, but chicken broth will yield a richer flavor. For a lighter version, try water with a hint of bouillon.
Cream: Heavy cream makes the soup rich; coconut cream is a perfect dairy-free option. You can also use half-and-half or milk for a lighter version.
Herbs: Fresh basil or thyme add great flavor. If you don’t have fresh herbs, dried ones can work—just use about a teaspoon.
How Do You Blend the Soup Smoothly?
Blending the soup is crucial to achieving that creamy texture. Here’s how to do it perfectly:
- Let the soup cool slightly if using a regular blender to avoid splatters.
- Blend in batches to not overcrowd the blender. Fill it halfway and be careful when blending hot liquids.
- If using an immersion blender, simply place it in the pot and blend until smooth, moving it around to mix well.
After blending, return it to heat gently to incorporate the cream and herbs without boiling. Enjoy a velvety, delicious soup!
How to Make Zucchini Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons olive oil (plus extra for drizzling)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as basil or thyme), chopped, about 1 tablespoon
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Croutons or toasted bread cubes, for garnish
How Much Time Will You Need?
This delicious zucchini soup takes about 10 minutes to prep and 30 minutes to cook, for a total time of about 40 minutes! It’s quick and easy, making it a perfect weeknight meal.
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 4-5 minutes until the onion becomes translucent and soft. This builds the flavor base for your soup!
2. Add the Garlic:
Next, toss in the minced garlic. Stir and cook for another minute until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can be bitter.
3. Cook the Zucchini:
Add the chopped zucchinis to the pot. Stir them around and cook for about 5 minutes, letting them soften slightly. This helps to release their delicious flavors!
4. Add the Broth:
Pour in the vegetable broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. The zucchini should be very tender by this point.
5. Blend the Soup:
Using an immersion blender, puree the soup directly in the pot until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. Blend until smooth and creamy, then return it to the pot.
6. Stir in the Cream and Cheese:
Return the pot to low heat and stir in the heavy cream (or coconut cream), grated Parmesan cheese, and the chopped fresh herbs. Warm gently, but don’t let it boil!
7. Season to Taste:
Season your soup with salt and freshly ground black pepper. Taste and adjust the seasoning as needed to get your perfect flavor!
8. Serve and Garnish:
Now it’s time to ladle the soup into bowls. Drizzle a bit of olive oil on top and sprinkle with extra Parmesan cheese and croutons for crunch. It’s ready to devour!
9. Enjoy!
Serve your creamy zucchini soup with some crusty bread on the side for dipping if you like. Enjoy every warm, comforting spoonful!
This soup not only tastes amazing but is also nurturing and satisfying, making it a delightful meal for any occasion! 🍽️
Can I Use Other Vegetables in This Soup?
Absolutely! Feel free to add other vegetables like spinach, kale, or peas for added nutrition and flavor. Just make sure to adjust cooking time if you add firmer veggies, like carrots, as they might need a bit more time to soften.
Is This Soup Freezer-Friendly?
Yes, this zucchini soup freezes well! Let it cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove before serving.
Can I Make It Dairy-Free?
Definitely! Simply replace the heavy cream with coconut cream or a dairy-free heavy cream alternative. You can also omit the cheese or use nutritional yeast for a cheesy flavor without dairy!
How to Adjust the Thickness of the Soup?
If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency. For a thicker texture, let it simmer a bit longer to reduce liquid, or add more zucchini when cooking!
