Description
A creamy and comforting zucchini soup that’s quick and easy to make. This wholesome soup blends tender zucchini, sautéed onions, and garlic with vegetable broth, finished with a splash of cream or coconut milk for richness. Perfect as a light lunch or starter, it’s flavorful, nutritious, and ready in just 25 minutes.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup cream or coconut milk
Seasonings
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot. Cook for about 3 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Add zucchini and broth: Stir in the chopped zucchini, then pour in 4 cups of vegetable broth. Increase the heat and bring the mixture to a rolling boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 15 minutes, or until the zucchini pieces are tender and fully cooked through.
- Puree the soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, transfer soup in batches to a regular blender and puree, then return to the pot.
- Add cream or coconut milk: Stir in 1/2 cup of cream or coconut milk to enrich the soup’s texture. Simmer for an additional 2 to 3 minutes to meld the flavors.
- Season: Taste the soup and add salt and pepper according to your preference for seasoning.
- Garnish and serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for a delightful meal.
Notes
- You can substitute coconut milk for cream to make this soup dairy-free and vegan.
- Use fresh herbs like basil or dill for a different flavor profile.
- For a thinner consistency, add more vegetable broth or water during simmering.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
