🥒 Creamy Zucchini Soup: A Comforting Bowl of Freshness
When the weather turns chilly or you simply crave something light yet satisfying, Creamy Zucchini Soup is the perfect answer. This velvety, nutrient-packed soup combines the delicate flavor of zucchini with a touch of creaminess, creating a dish that’s as wholesome as it is comforting. It’s quick to make, budget-friendly, and a great way to use up garden-fresh zucchini.
🌿 Why You’ll Love This Soup
Simple & quick: Ready in under 30 minutes.
Healthy & light: Packed with vitamins, fiber, and antioxidants.
Creamy without being heavy: You can make it with or without dairy.
Versatile: Enjoy it hot in the winter or chilled in the summer.
🥣 Ingredients
2 tbsp olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
4 medium zucchinis, sliced
3 cups vegetable or chicken broth
½ cup heavy cream (or coconut milk for a dairy-free version)
Salt and pepper, to taste
Fresh herbs (basil, thyme, or parsley), for garnish
👩‍🍳 Instructions
Sauté the aromatics:
Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant—about 3–4 minutes.
Add the zucchini:
Stir in the sliced zucchini and cook for another 5 minutes, allowing it to soften slightly.
Simmer:
Pour in the broth and bring to a gentle boil. Reduce the heat and simmer for 10–12 minutes, until the zucchini is tender.
Blend until smooth:
Use an immersion blender to puree the soup directly in the pot, or transfer it carefully to a blender. Blend until creamy and smooth.
Add cream & season:
Stir in the heavy cream (or coconut milk) and season with salt and pepper. Warm through, but don’t let it boil.
Serve & garnish:
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese.
đź’ˇ Tips & Variations
