Description
This creamy zucchini soup is a perfect way to enjoy the abundance of summer zucchinis. It’s a velvety, flavorful soup that can be served hot or chilled, making it versatile for any season.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and sauté for 4–5 minutes until softened.
- Using an immersion blender (or working in batches with a countertop blender), purée soup until smooth. Return to pot and stir in heavy cream or coconut milk if using. Reheat gently before serving.
Stir in garlic and cook for 30 seconds until fragrant. Add zucchini, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until zucchini is tender. Remove from heat and stir in parsley.
Notes
- For extra flavor, add a pinch of nutmeg or a squeeze of lemon juice before serving.
- This soup can be served hot or chilled for a refreshing summer version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Appetizer
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 140
- Sugar: 6g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
