This zucchini soup is light and creamy, making it a great way to enjoy summer veggies. With just a few simple ingredients, you can whip up a comforting bowl!
I love adding a sprinkle of cheese on top—because who can resist melted cheese? 🧀 It’s perfect for lunch or a cozy dinner, and it cooks up in no time!
Key Ingredients & Substitutions
Zucchini: Fresh, medium-sized zucchinis are best for this soup. If zucchinis aren’t available, you can use yellow squash or even carrots for a different flavor.
Onion: A medium onion adds a great base flavor. If you’re looking for a milder taste, try using shallots or green onions instead.
Broth: I typically use vegetable broth for a lighter soup, but chicken broth adds a deeper flavor. You can even make your own broth if you have the ingredients on hand!
Heavy Cream: For a rich finish, I love adding cream. Coconut milk is a great dairy-free option, giving a slight sweetness. If you’re looking for fewer calories, consider using milk or even a vegan alternative.
Garlic: Fresh minced garlic is what I always use for that wonderful aroma and taste. Garlic powder can be a substitute, but fresh is always better!
How Do I Get the Perfect Creamy Texture?
Achieving that velvety smooth texture is key for this zucchini soup. Using an immersion blender makes it easy to blend the soup right in the pot. If you use a regular blender, be sure to let it cool slightly to avoid hot splashes.
- Blend until creamy but don’t over-blend; you want it smooth, not air-whipped.
- If you find the soup too thick, just add a little more broth or water until it’s the consistency you like.
Don’t forget to reheat gently after blending to keep that creamy texture intact! Enjoy the soup hot, garnished with your favorite toppings!
How to Make Delicious Zucchini Soup
Ingredients You’ll Need:
- 4 medium zucchinis, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
- Croutons for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 30 minutes to cook. So, in total, expect around 40 minutes from start to finish, which is perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onion and minced garlic. Sauté them together for about 5 minutes, or until the onion becomes translucent and you can smell the garlic cooking. This will make your kitchen smell amazing!
2. Cooking the Zucchini:
Next, toss in the sliced zucchinis to the pot. Stir everything together and cook for another 5-7 minutes until the zucchini pieces soften. Give it a gentle stir now and then so they don’t stick to the bottom of the pot.
3. Simmering with Broth:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 15 minutes. This will allow all the flavors to meld together while the zucchini becomes tender.
4. Blending the Soup:
After simmering, remove the pot from heat. Use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have an immersion blender, you can carefully transfer the soup into a regular blender in batches, blending until creamy.
5. Adding Creaminess:
If you want your soup to be extra creamy, stir in the heavy cream or coconut milk now. Add salt and freshly ground black pepper to taste, adjusting it to your preference.
6. Final Touches:
Reheat the soup gently if needed, but avoid boiling it again once you add the cream. This will keep your soup silky and delicious!
7. Serve and Enjoy:
Now it’s time to serve! Ladle the hot soup into bowls and garnish with thin zucchini slices, a sprinkle of fresh herbs like basil or parsley, and add some crunchy croutons on top for an extra treat.
Enjoy this creamy, comforting zucchini soup as a light starter or a wholesome meal!
Can I Use Frozen Zucchini for This Soup?
Yes, you can! Just make sure to thaw the zucchini first. You can do this by leaving it in the fridge overnight or using the microwave. Keep in mind that frozen zucchini may release more water, so adjust by reducing the broth slightly.
Can I Make This Soup Vegan?
Absolutely! To make this soup vegan, simply substitute the heavy cream with coconut milk or a plant-based cream alternative. Use vegetable broth instead of chicken broth, and you’re all set!
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave. You may want to add a splash of broth or water to loosen it up, as it might thicken when refrigerated.
What Can I Add for Extra Flavor?
For added flavor, consider incorporating spices like cumin or paprika. You can also sauté some carrots or bell peppers along with the onion and garlic for depth. A squeeze of fresh lemon juice just before serving can brighten the flavors, too!