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The Ultimate Easy, Creamy Zucchini Soup

Close-up of a bowl of creamy, light green zucchini soup topped with chopped fresh parsley.
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Make this velvety, comforting zucchini soup using fresh garden zucchini. This one-pot recipe is quick, healthy, and perfect for a light dinner or side dish.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh zucchini, chopped (about 4 medium)
  • 2 medium potatoes, peeled and diced (optional, for extra creaminess)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg
  • Optional: 1/4 cup fresh basil, chopped
  • Optional Garnish: Parmesan cheese or croutons

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini and diced potatoes (if using) to the pot. Stir to coat them with the oil and cook for 5 minutes.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat, cover, and simmer until the zucchini and potatoes are very tender, about 15-20 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream (or coconut milk), salt, pepper, and nutmeg. Heat gently for 2-3 minutes until warmed through; do not boil after adding cream.
  7. If using, stir in the fresh basil. Taste and adjust seasoning if needed.
  8. Serve your creamy zucchini soup hot, garnished with Parmesan cheese or croutons.

Notes

  • For a low-carb option, skip the potatoes and use an extra zucchini or 1/2 cup of soaked cashews blended in for thickness instead of potatoes.
  • This soup freezes well. Cool completely before transferring to an airtight container.
  • If you prefer a lighter texture, reduce the cream by half or use milk instead of heavy cream.

Nutrition

Find it online: https://cookincorner.com/creamy-zucchini-soup-recipe-easy/