Zucchini soup is wonderfully light, fresh, and a fantastic way to use up a summer bounty of zucchini. This recipe creates a silky, elegant soup that can be served hot or chilled, making it perfect for any season.
Simple & Velvety Garden Zucchini Soup
This soup relies on a few simple ingredients to let the clean, sweet flavor of the zucchini shine through. The key is to build a savory base and finish it with a touch of brightness.
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
- 2 tbsp olive oil or unsalted butter
- 1 large yellow onion, chopped
- 2-3 cloves garlic, minced
- 4-5 medium zucchini (about 2 lbs / 1 kg), washed and chopped into 1-inch rounds (no need to peel)
- 4 cups (32 oz / 950ml) vegetable or chicken broth, low-sodium preferred
- ½ cup fresh basil, dill, or parsley leaves (chopped)
- ½ cup heavy cream or half-and-half (optional, for extra richness)
- 1 tbsp fresh lemon juice or white wine vinegar
- Salt and freshly ground black pepper, to taste
For Garnish (Optional):
- A swirl of plain yogurt or sour cream
- Toasted pine nuts or slivered almonds
- Extra fresh herb leaves
- A drizzle of good quality olive oil
- Crispy croutons
Instructions
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6-8 minutes.
Cook the Zucchini: Add the minced garlic and chopped zucchini to the pot. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, for about 8-10 minutes, until the zucchini has softened and is starting to turn tender.
Simmer the Soup: Pour in the vegetable or chicken broth. Add the chopped fresh herbs (reserving a few for garnish, if you like). Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the zucchini is completely tender and falling apart.
Blend the Soup: Remove the pot from the heat and let it cool for a few minutes.
Immersion Blender: The easiest method. Insert the blender directly into the pot and blend until the soup is completely smooth and velvety.
Standard Blender: Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until perfectly smooth.
Finish and Season: Return the blended soup to the pot (if you used a standard blender). Stir in the optional heavy cream and the fresh lemon juice. Taste the soup and adjust the seasoning with more salt and pepper as needed. Gently reheat over low heat until warmed through, but do not let it boil if you've added cream.
Serve: Ladle the hot soup into bowls. If serving chilled, let the soup cool completely, then refrigerate for at least 4 hours to chill thoroughly. Garnish with your choice of toppings before serving.
Tips for Success & Variations
The Secret to Bright Flavor: Don't skip the lemon juice or vinegar! It adds a crucial brightness that balances the earthiness of the zucchini and makes the flavors pop.
For a Dairy-Free / Vegan Version: Use olive oil instead of butter, vegetable broth, and omit the cream. For extra creaminess without dairy, you can add one peeled and chopped Yukon Gold potato along with the zucchini in step 2. It will blend into the soup, making it naturally thick and creamy.
Add More Veggies: Feel free to add a chopped leek with the onion, or a cup of frozen peas during the last 2 minutes of simmering for a touch of sweetness and color.
A Little Spice: Add a pinch of red pepper flakes along with the garlic for a gentle, warming kick.
Herb Variations: While basil and dill are classic, mint (especially for a chilled version) or chives also work beautifully.
Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. If you plan to freeze it, it's best to add the cream after you thaw and reheat it.
Enjoy your delicious and versatile zucchini soup
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