Description
A flavorful and creamy zucchini soup that’s perfect for any time of year. This vegetarian and gluten-free soup is easy to make and can be enjoyed hot or chilled, offering a refreshing option for summer meals.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 pounds zucchini (sliced)
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Optional for Creaminess:
- ½ cup heavy cream or coconut milk
- 2 tablespoons fresh parsley or basil (chopped, for garnish)
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Sauté Onion and Garlic: Add chopped onion and minced garlic, sauté for 3-4 minutes until softened.
- Add Zucchini and Broth: Stir in zucchini, broth, salt, pepper, and thyme. Bring to a boil.
- Simmer: Reduce heat and simmer for 15 minutes until zucchini is tender.
- Puree Soup: Use an immersion blender to puree soup until smooth, or blend in batches.
- Add Cream/Milk: Stir in cream or coconut milk for added richness if desired.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Serve hot, garnished with parsley or basil.
Notes
- For a thicker texture, add a potato while simmering.
- This soup is delicious served chilled as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
