This creamy zucchini soup is light and tasty, perfect for any meal. Made with fresh zucchini and simple spices, it’s a warm hug in a bowl!
I love how easy it is to whip up. Just blend everything together, and you’re set! It’s great with some crusty bread on the side—my little trick to make it even better!
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star of this soup. If you’re in a pinch, yellow squash works well too! When choosing, look for firm, glossy skin.
Onion: I prefer using yellow onion for its sweeter flavor. If you’re out, white onions or shallots can be good alternatives.
Garlic: Fresh garlic is best for flavor, but pre-minced garlic can save time. You might use garlic powder if needed—about ¼ teaspoon for each clove.
Vegetable Broth: Use low-sodium broth for better control over salt levels. If you’re not vegetarian, chicken broth is a great swap!
Thyme: Fresh thyme gives a lovely aroma, but dried thyme is easy to find and works just as well. For dried, use half the amount.
Cream or Coconut Milk: Add cream for a rich flavor or use coconut milk for a lighter, dairy-free option. Almond milk is a good alternative but won’t be as creamy.
How Do I Get a Creamy Texture Without Overcooking the Zucchini?
To achieve that creamy texture, it’s crucial not to overcook the zucchini. Follow these steps:
- Cook zucchini just until it’s tender, not mushy—about 5 minutes with the onions and garlic will do.
- When blending, make sure you cover the blender lid with a kitchen towel to avoid splatters.
- Blend until completely smooth; if you find it too thick, you can add extra broth or water to reach your desired consistency.
- For a velvety feel, blend in cream or coconut milk after blending the soup.
These tips will help you create a delightful soup without losing the bright flavor of fresh zucchinis!
How to Make Zucchini Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium zucchinis, chopped (reserve a small portion for garnish)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
For Garnish:
- Red chili flakes
- Fresh herbs (parsley or dill), chopped
- Croutons
- Optional: ¼ cup cream or coconut milk for extra creaminess
How Much Time Will You Need?
This creamy zucchini soup takes about 10 minutes to prep and 30 minutes in total to cook and blend. It’s a quick and delicious option for a healthy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
2. Add Garlic and Thyme:
Next, toss in the minced garlic and thyme. Cook for another minute, just until the garlic becomes fragrant and slightly golden. Be careful not to burn it!
3. Cook the Zucchini:
Now, add the chopped zucchinis (remember to keep some aside for garnish). Stir everything together and let it cook for about 5 minutes, just until the zucchini begins to soften.
4. Add Broth and Simmer:
Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the zucchini is very tender.
5. Blend the Soup:
After simmering, take the pot off the heat. If you have an immersion blender, blend the soup until it’s completely smooth. If you’re using a regular blender, carefully transfer the soup in batches and blend until smooth.
6. Season and Heat:
Return the blended soup to the pot and season with salt and pepper to taste. If you want an extra creamy texture, stir in the cream or coconut milk and warm through gently.
7. Serve and Garnish:
Dish out the soup into bowls and top with the reserved chopped zucchini, fresh herbs, a sprinkle of red chili flakes, and croutons for a delightful crunch!
Enjoy your light and colorful zucchini soup that’s creamy without being heavy! It’s perfect for lunch or dinner, and it’s sure to please everyone.
Can I Use Different Vegetables in This Soup?
Absolutely! This soup is versatile. You can add vegetables like spinach, kale, or even carrots for extra flavor and nutrients. Just adjust the cooking time slightly for firmer veggies.
What If I Don’t Have Vegetable Broth?
No worries! Water is a perfectly fine substitute. Just add extra seasonings or a splash of soy sauce for flavor. If you have bouillon cubes, you can dissolve one in water to use instead of broth.
How Do I Store Leftover Zucchini Soup?
Cool the soup completely before transferring it to an airtight container. It will last in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen!
Can I Make This Soup Vegan?
Yes! This soup is already vegan if you skip the cream or coconut milk. If you want a creamy texture, use coconut milk or a plant-based cream for a delicious dairy-free alternative.