Zucchini Soup

Zucchini soup became a regular on my table after I once had an abundance of zucchini from a friend’s garden. I wanted to make something other than stir-fry or salad so I blended the zucchini into a creamy soup with just a few simple ingredients. The result was surprisingly rich yet light, and I immediately fell in love with it.

Since that day, I prepare this soup whenever I want a smooth and healthy meal that’s also comforting. The fresh zucchini, a touch of garlic, and the creamy finish make it both satisfying and refreshing at the same time.

Ingredients

Here’s what I use for this recipe. You can tweak it to suit your preferences!

• Zucchini – The main star, providing a delicate flavor and creamy texture when blended.
• Onion – Adds sweetness and depth to the soup.
• Garlic – Gives a warm aromatic note to the base.
• Vegetable broth – Forms the flavorful foundation of the soup.
• Olive oil – Used to sauté the vegetables and enrich the taste.
• Fresh herbs – Parsley or basil adds a burst of freshness.
• Salt and pepper – Essential for seasoning the soup perfectly.
• Yogurt or cream – Optional for a creamy and tangy finish.
• Tools You’ll Need
• Large pot – To cook the zucchini and other vegetables.
• Blender – To puree the soup into a smooth consistency.
• Cutting board – For chopping vegetables safely.
• Sharp knife – Makes prepping quick and easy.
• Ladle – Perfect for serving the soup neatly.

Instructions

Step 1

I start by heating olive oil in a large pot over medium heat then I sauté chopped onion and garlic until fragrant.

Step 2

I add sliced zucchini to the pot, cooking it for a few minutes to release its flavor.

Step 3

Next, I pour in vegetable broth and let the soup simmer for about 15 minutes until the zucchini becomes tender.

Step 4

I blend the soup with an immersion blender until smooth and creamy.

Step 5

I season it with salt and pepper, tasting to adjust as needed.

Step 6

Just before serving, I swirl in a little yogurt or cream and sprinkle with fresh herbs.

Tips

For an extra layer of flavor, I sometimes add a handful of spinach or fresh basil during blending. You can also roast the zucchini first for a deeper taste. This soup is great served hot or chilled.

Ways to Serve

I like pairing this zucchini soup with crusty bread or a light sandwich. It also works beautifully as a starter for a summer dinner or a healthy lunch on its own.

Frequently Asked Questions

Can I make zucchini soup vegan?

Yes, just skip the cream or yogurt and use a splash of coconut milk instead.

Can I freeze zucchini soup?

Absolutely, store it in airtight containers and reheat gently when needed.

What can I add to make it heartier?

You can blend in cooked potatoes or add a handful of white beans for extra creaminess and protein.

See You in the Kitchen

I hope you enjoy making this zucchini soup as much as I do. It’s a simple recipe that’s full of flavor and perfect for any time of the year. Try it and let me know how you like it.

Happy Cooking!

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