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Creamy Zucchini Soup Recipe

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This Creamy Zucchini Soup is smooth, comforting, and packed with fresh vegetable flavor. Tender zucchini, onion, garlic, herbs, vegetable broth, and a touch of cream create a silky soup that is ready in about 30 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 medium zucchini, about 1 1/2 pounds, chopped
  • 3 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream or half-and-half
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley or basil
  • Grated Parmesan for serving, optional
  • Extra-virgin olive oil for serving, optional

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  3. Add the chopped zucchini, thyme, salt, and black pepper. Stir and cook for about 5 minutes to begin softening the zucchini.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 10–15 minutes, or until the zucchini is completely tender.
  5. Remove the pot from the heat and carefully blend the soup with an immersion blender until smooth and creamy. If using a countertop blender, blend the hot soup carefully in batches.
  6. Return the soup to low heat and stir in the cream or half-and-half. Warm gently without allowing the soup to boil vigorously.
  7. Stir in the fresh lemon juice. Taste and adjust the salt and black pepper as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley or basil. Add grated Parmesan, freshly ground black pepper, or a drizzle of extra-virgin olive oil if desired.

Notes

  • Zucchini does not need to be peeled. Wash it thoroughly and trim the ends before chopping.
  • For a dairy-free version, replace the cream with unsweetened coconut milk or a plain plant-based cooking cream, or omit it entirely.
  • For a thicker soup, reduce the broth slightly or add one peeled and diced medium potato with the zucchini.
  • For a Mediterranean-inspired variation, add oregano and fresh basil and garnish with Parmesan or crumbled feta.
  • For a spicy soup, add red pepper flakes or cayenne pepper while cooking the zucchini.
  • For extra greens, add a few handfuls of fresh spinach near the end of the simmering time and blend it with the zucchini.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently over medium-low heat without boiling vigorously. Add broth, water, or milk if the soup becomes too thick.
  • For freezing, freeze the soup before adding dairy cream for the best texture. Store frozen for up to 2–3 months, then add the cream after thawing and reheating.
  • Serve with crusty bread, garlic bread, grilled cheese, a green salad, roasted vegetables, chicken, or fish.

Nutrition

Find it online: https://thefamilycooking.com/creamy-zucchini-soup-recipe/