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Zucchini Soup

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A creamy and comforting soup that highlights the fresh flavors of summer zucchini with a simple preparation.

Ingredients

Scale
  • 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 (or chicken broth)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme (optional)
  • 1 cup sour cream or heavy whipping cream (or coconut milk for dairy-free)
  • Olive oil, sour cream, or chopped parsley for garnish

Instructions

  1. Heat the oil or butter in a large pot over medium heat.
  2. Sauté the onions with a pinch of salt for about 5-7 minutes until translucent.
  3. Add the minced garlic and stir for about 30 seconds until fragrant.
  4. Incorporate the chopped zucchini and stir, letting them cook for about 5 minutes.
  5. Pour in the vegetable stock and bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes.
  6. Blend the soup until creamy using an immersion blender or a regular blender.
  7. Stir in the sour cream or heavy cream and adjust seasoning as needed.
  8. Serve warm with a drizzle of olive oil or a dollop of sour cream, garnished with fresh parsley or thyme.

Notes

This soup can be frozen for up to 3 months. Adjust the thickness by simmering uncovered or adding cornstarch if too watery.

Nutrition

Keywords: zucchini soup, creamy soup, vegetarian soup, summer recipes, easy soup

Find it online: https://mapleladle.com/creamy-zucchini-soup-recipe-one-pot-weeknight-dinner/