Creamy Zucchini Soup

There’s nothing quite like a bowl of warm, comforting soup to bring a sense of joy to the day, and that’s exactly what Creamy Zucchini Soup does for me. I remember the first time I made this delightful dish. It was a hot summer afternoon, and my garden was overflowing with fresh zucchini. I needed a way to use up all that produce, and soup seemed like the perfect solution! As I chopped the vibrant green zucchini and sautéed the aromatic onions and garlic, the delicious scents began to fill my kitchen, making everyone hover around in curiosity. In no time, I had a creamy, dairy-free soup that was not only delicious but also incredibly satisfying. This Creamy Zucchini Soup has since become a staple in my home, a recipe I turn to whenever I want something healthy yet indulgent. It’s easy to make, packed with flavor, and perfect for any occasion, whether it’s a cozy family dinner or a quick lunch. Plus, you can always personalize it with your favorite toppings!

What to Buy for Creamy Zucchini Soup

The ingredients for this Creamy Zucchini Soup are simple yet effective. Each ingredient plays a crucial role in building the flavor and texture. From the creamy base to the vibrant toppings, they all work together harmoniously.

• 3 tablespoons olive oil – This provides the foundation for sautéing the vegetables, enhancing their flavors while also adding a rich taste.
• 1 yellow onion (diced) – A key player for depth of flavor, the onion becomes sweet and fragrant when cooked.
• 3-5 cloves garlic (minced) – Adds a burst of flavor that takes the soup to another level.
• 3 zucchini (ends trimmed, cut in half, and cut into 1/2” slices) – The star of the show, offering a subtle sweetness and smooth texture.
• 1 cup yellow potato (diced) – Contributes creaminess and helps thicken the soup.
• 2 cups low sodium broth – A flavorful base that enriches the soup without overpowering it.
• 1/2-1 cup water (divided) – Adjust the consistency to your liking.
• 1/2 cup fresh basil or sub 1/2 cup parsley or 2 tablespoons mint – Fresh herbs brighten the flavor.
• Juice of 1/2 lemon – Adds acidity to balance the flavors.
• Salt and black pepper to taste – Essential for enhancing flavors.
• Optional: Croutons, parmesan, olive oil – For serving, these add texture and extra flavor.

Instructions for Creamy Zucchini Soup

Making this Creamy Zucchini Soup is a delightful experience! Each step is straightforward, and soon you’ll find yourself with a delicious pot of soup. Let’s dive into the process together.

1. Sauté: Begin by adding the olive oil to a large dutch oven or heavy-bottomed pot. Warm it over medium-high heat. Once hot, toss in the diced onion. Sauté for about 5 to 7 minutes, stirring occasionally until the edges begin to brown. At this point, reduce the heat to medium.
2. Aromatics: Now, add the minced garlic and a pinch of black pepper. Sauté for about 1 minute, allowing the mixture to become fragrant. Next, add the zucchini and potato to the pot. Give everything a good mix, ensuring the veggies are well-coated in the oil. Let them sear on the bottom of the pot for about 3 minutes until they start to brown.
3. Simmer: Here’s where the magic happens! Pour the vegetable broth into the pot, scraping any browned bits off the bottom with a spatula. Then, add the water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 15 to 18 minutes. Stir occasionally. The soup is done when the zucchini turns translucent and the potatoes can be easily pierced with a fork.
4. Blend: Carefully transfer the hot soup to a blender (be cautious of steam!). If your blender is smaller, you may want to do this in batches. Add the fresh basil and lemon juice to the blender as well. Blend on high for 45 to 60 seconds until smooth.
5. Serve & Store: Return the blended soup to the pot. If needed, warm it on low heat. Season with salt and pepper to taste. Serve it warm, topped with toasted croutons, a sprinkle of cheese if desired, and a drizzle of olive oil. If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Ways to Customize

If you’re looking to switch things up with your Creamy Zucchini Soup, here are some ideas!

• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Cheesy Delight: Sprinkle some grated cheese like parmesan or nutritional yeast on top for a flavor boost.
• Herb Infusion: Experiment with different herbs such as cilantro or dill to give a fresh twist.
• Nutty Flavor: Blend in a tablespoon of tahini or nut butter for a unique flavor and creaminess.
• Different Veggies: Substitute or add other vegetables like carrots or bell peppers for added nutrition and color.
• Acidity Balance: A splash of vinegar can brighten up the flavors at the end.

Serving Ideas for Creamy Zucchini Soup

When it comes to serving your Creamy Zucchini Soup, the possibilities are endless. Here are some ideas to consider:

• With a Side Salad: Pair your soup with a crunchy garden salad for a refreshing contrast.
• Perfect for Lunch: Enjoy this soup as a light lunch alongside a slice of whole grain bread or a sandwich.
• Cozy Dinner: Serve it as a main dish on a chilly evening, accompanied by garlic bread or croutons.
• Garnishes: Top with freshly chopped herbs, a dollop of plant-based yogurt, or a drizzle of balsamic glaze for added flair.
• Seasonal Pairing: During fall, try adding roasted pumpkin seeds on top for a seasonal touch.
• Serving Temperature: This soup can be enjoyed warm or cold, making it perfect for any season.

FAQ

Conclusion

The Creamy Zucchini Soup is a delightful blend of fresh ingredients that results in a comforting and nourishing dish. With a simple method and delicious flavors, I encourage you to give it a try. Whether for a quick lunch or a cozy dinner, this soup is sure to become a favorite in your home!

Creamy Zucchini Soup

The ultimate comfort food, Creamy Zucchini Soup is a rich and creamy delight that's dairy-free. Perfect for a cozy dinner or a healthy lunch, this easy weeknight recipe is packed with flavor. Make it tonight and enjoy a warm, wholesome bowl of goodness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 yellow onion diced
• 3-5 cloves garlic minced
• 3 zucchini ends trimmed, cut in half, and cut into 1/2” slices (about 1 1/2 lbs / 680 g)
• 1 cup yellow potato diced
• 2 cups low sodium broth
• 1/2-1 cup water divided
• 1/2 cup fresh basil or sub 1/2 cup parsley or 2 tablespoons mint
• 1/2 lemon Juice of
• salt and black pepper to taste
• optional: croutons, parmesan, olive oil for serving

Equipment

• Large Pot
• Cutting Board
• Blender
• Skillet
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl

Method

 

1. Begin by adding the olive oil to a large dutch oven or heavy-bottomed pot. Warm it over medium-high heat. Once hot, toss in the diced onion. Sauté for about 5 to 7 minutes, stirring occasionally until the edges begin to brown. At this point, reduce the heat to medium.
2. Now, add the minced garlic and a pinch of black pepper. Sauté for about 1 minute, allowing the mixture to become fragrant. Next, add the zucchini and potato to the pot. Give everything a good mix, ensuring the veggies are well-coated in the oil. Let them sear on the bottom of the pot for about 3 minutes until they start to brown.
3. Here’s where the magic happens! Pour the vegetable broth into the pot, scraping any browned bits off the bottom with a spatula. Then, add the water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 15 to 18 minutes. Stir occasionally. The soup is done when the zucchini turns translucent and the potatoes can be easily pierced with a fork.
4. Carefully transfer the hot soup to a blender (be cautious of steam!). If your blender is smaller, you may want to do this in batches. Add the fresh basil and lemon juice to the blender as well. Blend on high for 45 to 60 seconds until smooth.
5. Return the blended soup to the pot. If needed, warm it on low heat. Season with salt and pepper to taste. Serve it warm, topped with toasted croutons, a sprinkle of cheese if desired, and a drizzle of olive oil. If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Notes

• Storage: Let the soup cool completely before transferring to containers for freezing to prevent ice crystals.
• Freezing: This soup can be frozen for up to 2 months. Just make sure to store it in airtight containers.
• Pairing: Enjoy with a crunchy salad or some crusty bread for a complete meal.
• Customization: Feel free to add other veggies or spices to suit your tastes!
• Serving: It’s delicious when topped with croutons and a drizzle of olive oil.

Previous PostVegan White Chili

Next Post Roasted Zucchini and Mushrooms with Feta

Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!