Creamy Zucchini Soup
Smooth and velvety zucchini soup with a light, fresh flavor and a creamy, comforting finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: American, European-Inspired
- Diet: Vegan
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
Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
Stir in garlic and cook for 1 minute.
Add zucchini, potato, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender.
Remove from heat and use an immersion blender (or regular blender in batches) to puree the soup until smooth.
Stir in cream or coconut milk and adjust seasoning.
Serve hot with your choice of garnish.
Notes
For extra flavor, roast the zucchini before adding to the soup.
Add spinach or fresh basil before blending for a vibrant green color.
Make it dairy-free by using coconut milk or oat cream.
Find it online: https://allrecipesmade.com/creamy-zucchini-soup/
