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Creamy Zucchini Soup

Close-up of vibrant green zucchini soup topped with a swirl of cream in a white mug.
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Make this simple, creamy zucchini soup. It is quick to prepare and tastes smooth and comforting.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 medium zucchini, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or substitute with soaked cashews or white beans for dairy-free)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the zucchini is very tender, about 15 minutes.
  4. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a standard blender and blend until silky.
  5. Return the soup to low heat. Stir in the heavy cream (or your chosen dairy-free substitute), salt, pepper, and nutmeg. Heat through gently, but do not boil.
  6. Taste and adjust seasoning as needed before serving.

Notes

  • For a vegan version, substitute the heavy cream with 1/2 cup soaked and blended raw cashews or 1/2 cup cooked white beans blended with 1/4 cup water.
  • If you prefer a thinner soup, add a little extra vegetable broth until you reach your desired consistency.
  • Garnish with fresh herbs like chives or parsley before serving.

Nutrition

Find it online: https://recipesfleet.com/creamy-zucchini-soup-recipe-easy-healthy/