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Description
A simple and creamy zucchini soup recipe, perfect for a light and healthy meal. This comforting soup is easy to make and highlights the fresh flavors of zucchini.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped zucchini (about 2 lbs)
- 4 cups vegetable broth
- 1/2 cup milk or cream (optional, for creaminess)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add chopped zucchini and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until zucchini is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. If using, stir in milk or cream. Heat gently until warmed through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- For a dairy-free version, use a dairy-free milk alternative or omit the milk/cream.
- Add a pinch of red pepper flakes for a touch of heat.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 7g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg