This Creamy Zucchini Soup is rich, velvety, and packed with fresh summer zucchini! Made with simple ingredients like onions, garlic, broth, and a touch of cream, this soup is both light and comforting. It’s perfect for a healthy lunch, a cozy dinner, or as an elegant starter for any meal.
With its smooth texture and delicate flavor, this soup is naturally gluten-free and can easily be made vegan. Whether served warm or chilled, it’s a delicious way to use up an abundance of zucchini from your garden or local market. Try it with a drizzle of olive oil, a sprinkle of Parmesan, or fresh herbs for an extra burst of flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serving Size: 1 bowl
- Servings: 4-6
Ingredients
For the Soup:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium zucchini, chopped
- 3 cups vegetable broth (or chicken broth)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or oregano
- ¼ teaspoon red pepper flakes (optional, for spice)
For Creaminess:
- ½ cup heavy cream (or full-fat coconut milk for a dairy-free version)
- ½ cup grated Parmesan cheese (optional, for extra flavor)
For Garnishing:
- Fresh basil or parsley
- Croutons or toasted bread
- Extra Parmesan cheese
- Drizzle of olive oil or cream
Instructions
Cooking the Zucchini Soup:
- Heat the oil: In a large pot over medium heat, warm the olive oil or butter.
- Sauté the aromatics: Add the diced onion and cook for 3-4 minutes until soft.
- Cook the garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the zucchini: Toss in the chopped zucchini, salt, pepper, thyme, and red pepper flakes. Stir well and cook for 5 minutes.
- Pour in the broth: Add the vegetable broth and bring to a simmer. Cover and cook for 10 minutes until the zucchini is soft.
Blending the Soup:
- Blend until smooth: Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender.
- Add cream and cheese: Stir in the heavy cream and Parmesan cheese (if using) until fully combined.
- Adjust seasoning: Taste and add more salt or pepper if needed.
Serving:
- Divide the soup into bowls and garnish with fresh herbs, croutons, and a drizzle of olive oil.
- Serve warm with a side of crusty bread or as a starter before a meal.
Tips for the Best Creamy Zucchini Soup
- Use Fresh Zucchini: The best flavor comes from young, tender zucchini.
- Make It Extra Creamy: For a thicker texture, add a peeled and diced potato while simmering.
- For a Dairy-Free Version: Use coconut milk instead of cream and omit the Parmesan.
- Adjust the Thickness: Add more broth for a thinner soup or simmer longer for a thicker texture.
- Serve Hot or Cold: This soup is just as delicious chilled in warm weather.
Creative Variations
- Spicy Zucchini Soup: Add a chopped jalapeño or extra red pepper flakes for heat.
- Vegan Option: Use coconut milk and skip the Parmesan.
- Protein Boost: Stir in cooked shredded chicken or white beans.
- Cheesy Twist: Blend in a handful of shredded cheddar or gouda.
FAQs
Can I freeze zucchini soup? Yes! Store in an airtight container and freeze for up to 3 months. Thaw and reheat gently.
How long does this soup last? Keep in the fridge for up to 4 days in an airtight container.
Can I make this without a blender? Yes! Simply mash the zucchini with a potato masher for a chunkier version.
This Creamy Zucchini Soup is smooth, comforting, and bursting with fresh flavor. Whether enjoyed warm or chilled, it’s the perfect way to savor zucchini season. Try it today for a quick and nourishing meal!
