Name: Creamy Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, diced; 2 cloves garlic, minced; 4 medium zucchini, sliced; 1 medium potato, peeled and diced (for thickness); 4 cups vegetable broth; 1/2 cup heavy cream or coconut milk (for vegan option); 1 tsp dried thyme (or 1 tbsp fresh thyme leaves); Salt and black pepper, to taste; Optional garnish: fresh parsley, croutons, or a drizzle of cream

Why You’ll Love This Recipe

I love how simple and healthy this soup is, while still tasting indulgent. The zucchini cooks down with onion and garlic, then blends into a creamy, silky texture without needing much cream. It’s delicious on its own, but also pairs beautifully with crusty bread or a crisp salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium zucchini, chopped
• 3 cups vegetable or chicken broth
• ½ cup heavy cream, half‑and‑half, or coconut milk (optional for richness)
• Salt and freshly ground black pepper to taste
• Fresh herbs for garnish (parsley, basil, or chives)

Directions

I heat olive oil or butter in a large pot over medium heat, then sauté onion until softened—about 4 minutes.
I stir in garlic and cook for 1 minute until fragrant.
I add chopped zucchini and cook for 5–6 minutes, stirring occasionally.
I pour in the broth, bring to a boil, then reduce to a simmer and cook for 10–12 minutes until zucchini is very tender.
I use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
I stir in cream (if using) and heat gently without boiling for another 2–3 minutes.
I season with salt and pepper, then garnish with fresh herbs before serving.

Servings And Timing

This recipe serves 4 people and takes about 30 minutes total—around 10 minutes prep and 20 minutes cooking.

Variations

I sometimes add a potato to the pot for extra creaminess without more dairy.
I stir in a handful of spinach or kale for a boost of greens.
For extra flavor, I roast the zucchini before adding it to the soup.
I swap cream for Greek yogurt or crème fraîche for a tangy finish.
I add Parmesan cheese to make it richer and more savory.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm gently over low heat, adding a splash of broth if it thickens. This soup also freezes well—without cream—for up to 2 months; I stir in fresh cream when reheating.

FAQs

1. Can I leave the skin on the zucchini?

Yes—I always leave the skin on for added nutrients and color, as it blends smoothly.

2. Can I make it vegan?

Absolutely. I use olive oil, vegetable broth, and coconut milk or skip the cream entirely.

3. Do I need to peel the zucchini?

No, peeling isn’t necessary unless the skin is very tough or the zucchini is overripe.

4. How can I make it thicker?

I either add a diced potato or reduce the broth slightly before blending.

5. Can I serve it chilled?

Yes—this soup is also delicious served cold, similar to a gazpacho, especially in summer.

Conclusion

I find Creamy Zucchini Soup to be a wonderfully light yet satisfying recipe. It’s fresh, smooth, and easy to prepare, making it a perfect choice for both quick weeknight meals and elegant starters.