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–+ servings
Zucchini Soup

Cozy Up with This Creamy Zucchini Soup Recipe

This creamy zucchini soup is a quick and easy dish, perfect for chilly evenings, highlighting the natural sweetness of zucchini.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 medium Zucchini can substitute with yellow squash
  • 2 tablespoons Olive Oil avocado oil is a good alternative
  • 2 cloves Garlic can substitute with shallots for a milder taste
  • 1 medium Onion leeks can be used for a more delicate flavor
  • 4 cups Vegetable Broth chicken broth can be used for non-vegetarian options
  • 1 bunch Fresh Herbs (e.g., basil, thyme) dried herbs can work in a pinch

Equipment

  • Large Pot
  • immersion blender

Method
 

Step-by-Step Instructions for Creamy Comforting Zucchini Soup
  1. Prepare your ingredients by washing and chopping 2 medium zucchinis, 1 onion, and 2 cloves of garlic.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers.
  3. Add the chopped onion and garlic, sautéing them together for 3-4 minutes until the onion becomes translucent.
  4. Add the chopped zucchini to the pot, stirring occasionally, and cook for 5-7 minutes until the zucchini softens.
  5. Pour in 4 cups of vegetable broth, bringing the mixture to a boil before reducing the heat to low to simmer.
  6. Using an immersion blender, carefully puree the soup directly in the pot until it reaches a velvety texture.
  7. After blending, taste the soup and adjust seasoning with salt and pepper, then serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Let the soup cool completely before storing in the fridge. When reheating, add a splash of broth or water if it thickens too much.

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