Late summer and early fall always yield a bounty of zucchini. Put that fresh produce to good use with this delicious zucchini soup recipe. Light yet filling, this soup is easy to make in big batches to freeze for later.
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Zucchini Soup Recipe
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Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 medium zucchini, chopped
- 4 cups vegetable broth
- 1 medium potato, peeled and chopped (optional, for extra creaminess)
- 1/2 cup fresh basil
- salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon lemon juice
- Fresh parsley or dill and croutons for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and saute until soft and translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add the chopped zucchini (and potato, if using) to the pot. Stir everything together and cook for about 5-7 minutes until the zucchini starts to soften.
- Add broth to the mixture and bring to a boil. Reduce heat and simmer for 15-20 minutes or until zucchini and potato are tender.
- Remove the soup from the heat. Use an immersion blender to blend the soup until smooth, or if you don't have an immersion blender, carefully transfer mixture to a blender and blend until smooth.
- Stir in heavy cream or coconut milk. Season with salt, pepper and lemon juice to taste.
- Serve warm in bowls garnished with fresh parsley or dill. Add croutons.
The image featured at the top of this post is ©New Africa/Shutterstock.com.