Description
A warm, creamy, and quick zucchini soup recipe, perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 5 cups zucchini, roughly chopped (about 3 to 4 medium)
- 1 small Yukon gold potato, peeled and diced
- 4 cups low sodium chicken or vegetable broth
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1/4 to 1/2 cup heavy cream, half and half, or full fat coconut milk
- 1/2 lemon, juiced
- Fresh herbs for finishing, like basil or chives
Instructions
- Warm the oil in a pot over medium heat. Add onion and cook until soft and sweet, about 5 minutes. Stir in garlic for 30 seconds.
- Add zucchini, potato, salt, and pepper. Cook for 3 to 4 minutes to soften the edges.
- Pour in broth. Bring to a simmer and cook 12 to 15 minutes, until zucchini and potato are very tender.
- Blend smooth with an immersion blender or transfer to a blender in batches and blend until velvety.
- Stir in cream and lemon juice. Taste and adjust salt and pepper. Thin with a splash of broth if needed. Finish with herbs.
Notes
Swirl in a spoon of pesto or top with crunchy croutons. This soup is even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg