Description

This creamy zucchini soup is an easy, light, and flavorful recipe made with simple ingredients and ready in under 30 minutes. It is perfect for a quick weeknight meal or cozy lunch and can be made with cream or kept dairy-free with coconut milk.

Ingredients

1 tablespoon olive oil or butter
2 large zucchini, about 6 cups, chopped into small pieces
1 large onion, chopped
3 cloves garlic, minced
3 cups vegetable stock, chicken broth, or bone broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, optional, or substitute with basil
1 cup sour cream or heavy whipping cream, or coconut milk for dairy-free
Olive oil, sour cream, or chopped parsley, for garnish

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Instructions

Heat the olive oil or butter in a medium pot over medium heat.
Add the chopped onion and garlic and cook for about 2 minutes, stirring often, until softened and fragrant.
Add the zucchini, salt, pepper, and thyme. Stir and cook for 1 minute.
Pour in the broth, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the zucchini is soft.
Remove from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.
Stir in the cream until fully combined. Adjust the seasoning to taste and serve warm.
Garnish with sour cream, parsley, or a drizzle of olive oil before serving.

Notes

Use any type of zucchini and there is no need to peel it before chopping. To thicken the soup, simmer it uncovered for a few minutes or blend in extra cooked zucchini, potato, or cauliflower. Add basil, parsley, dill, or thyme for more flavor. A splash of lemon juice or a pinch of nutmeg can brighten the soup, while grated Parmesan adds extra depth if desired. For a dairy-free version, substitute the cream with coconut milk, almond milk, or cashew cream. Serve with crusty bread, crackers, fresh salad, croutons, roasted chickpeas, Parmesan, or chili flakes. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American