Description
This creamy zucchini soup is light, comforting, and full of fresh garden flavor. Perfect for busy weeknights or meal prep days.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups zucchini, chopped (about 3 medium)
- 3 cups vegetable or chicken broth
- ½ cup heavy cream or coconut milk (optional)
- ¼ tsp dried thyme or 1 tsp fresh thyme
- Salt & black pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat.
- Add chopped onion and cook for 3–4 minutes until translucent.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in chopped zucchini and thyme. Cook for 3–4 minutes.
- Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until zucchini is tender.
- Use an immersion blender or transfer soup to a blender in batches. Blend until smooth.
- Stir in heavy cream or coconut milk if using.
- Season with salt and pepper to taste. Garnish and serve warm.
Notes
- Use coconut milk for a dairy-free version.
- Add potato or cauliflower for extra thickness without cream.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: zucchini soup, creamy zucchini soup, healthy vegetable soup, zucchini blender soup