Zucchini Soup
This creamy Zucchini Soup is a delightful and nutritious dish perfect for warm days or as a comforting bowl during cooler weather. Packed with fresh zucchini and simple ingredients, it’s easy to make and can be enjoyed hot or cold.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
Ingredients
- 4 medium zucchinis About 1.5 pounds.
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup heavy cream Optional, for garnish.
- fresh herbs Like basil or parsley for garnish, optional.
Instructions
- Begin by washing the zucchinis thoroughly. Cut off the ends and then chop them into small chunks.
- Peel and finely chop the onion and garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent (about 3-4 minutes).
- Add the chopped zucchini to the pot, stirring to combine. Cook for about 5 minutes, stirring occasionally until the zucchini begins to soften.
- Pour in the vegetable broth, add the salt and pepper, and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the zucchini is fully cooked and tender.
- Remove the pot from heat. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
- Return the soup to low heat. If desired, stir in the heavy cream for added richness, and warm through without boiling.
- Serve hot, garnished with fresh herbs if using.
Notes
For a vegan option, omit the heavy cream or replace it with a non-dairy alternative like coconut cream.
This soup can be stored in an airtight container in the refrigerator for up to 3 days and also freezes well.
Enhance the flavor by adding spices such as thyme or dill during the cooking process.