Description
This creamy Zucchini Soup is a quick and comforting meal made with fresh zucchinis, sautéed onions and garlic, and blended to a silky smooth texture. Enhanced with vegetable broth and cream or coconut milk, this soup is perfect for a light lunch or dinner and garnished with fresh parsley for a burst of flavor.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Fats
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup cream or coconut milk
Seasoning & Garnish
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare for sautéing aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic and cook for about 3 minutes, stirring occasionally until they soften and become fragrant, without browning.
- Add zucchini and broth: Add the chopped zucchinis into the pot, then pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer soup: Once boiling, reduce the heat to low and let the soup simmer gently for about 15 minutes until the zucchini pieces are tender and fully cooked.
- Puree the soup: Using an immersion blender directly in the pot, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until silky.
- Add cream and heat through: Return the pureed soup to the pot if needed, stir in the cream or coconut milk, and simmer for an additional 2 to 3 minutes to combine flavors and warm through.
- Season: Taste the soup and season with salt and pepper according to your preference.
- Garnish and serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for the best flavor and comfort.
Notes
- You can substitute the cream with coconut milk to make this soup dairy-free and suitable for vegans.
- For extra flavor, consider adding herbs like thyme or basil during the simmering step.
- If you prefer a chunkier texture, blend only half the soup and stir in the remaining chunks.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Use fresh parsley for garnish, but dried parsley can be added during cooking if fresh is not available.
