Description
A creamy and comforting zucchini soup made with fresh zucchinis, sautéed onions and garlic, blended smooth with vegetable broth and a touch of cream or coconut milk. Perfect as a light lunch or an elegant starter, this easy-to-make soup is flavorful, nutritious, and ready in just 25 minutes.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup cream or coconut milk
Seasonings & Garnish
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing.
- Sauté aromatics: Add chopped onion and minced garlic to the pot, and cook for about 3 minutes until they are softened and fragrant.
- Add zucchini and broth: Stir in the chopped zucchinis, then pour in the vegetable broth and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 15 minutes, or until the zucchinis become tender.
- Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender to puree until smooth and creamy.
- Add cream and warm through: Return the pureed soup to the pot if needed, stir in the cream or coconut milk, and simmer for another 2 to 3 minutes to incorporate the flavors.
- Season to taste: Add salt and pepper according to your preference, stirring well to combine.
- Garnish and serve: Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm for a comforting meal.
Notes
- You can substitute cream with coconut milk for a dairy-free or vegan option.
- Use an immersion blender for easier and safer blending directly in the pot.
- Adjust the consistency by adding more vegetable broth if you prefer a thinner soup.
- Fresh herbs like basil or thyme can be used as alternatives or additions to parsley for garnish.
- This soup can be served chilled as a refreshing summer dish.
