Print

Easy Creamy Zucchini Soup

Close-up of velvety zucchini soup garnished with a swirl of cream and herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for velvety zucchini soup that is quick to make and perfect for using fresh garden zucchini.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 medium zucchini, chopped
  • 1 medium potato, peeled and chopped (optional, for creaminess)
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil leaves, chopped (optional)
  • 1/4 cup heavy cream or unsweetened plant milk (optional, for richness)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chopped zucchini, potato (if using), vegetable broth, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the zucchini and potato are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream or plant milk, if using. Heat gently for 2 minutes, but do not boil.
  8. Stir in the fresh basil, if using. Taste and adjust salt and pepper as needed.
  9. Serve hot.

Notes

  • For a vegan version, use vegetable broth and unsweetened plant milk instead of heavy cream.
  • If you prefer a lighter soup, omit the potato and use only 3 cups of broth; blend well to achieve smoothness.
  • This soup keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://epicureempire.com/velvety-zucchini-soup-in-under-40-minutes/