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Zucchini Soup

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Zucchini soup is a light, creamy, and nourishing dish made with fresh zucchini, herbs, and broth. It’s quick to prepare, naturally gluten-free, and can be served hot or cold for a versatile meal any time of year.

Ingredients

  • 4 medium zucchini, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil or butter
  • 4 cups vegetable or chicken broth
  • 1/4 cup fresh herbs (basil, thyme, or parsley), chopped
  • Salt and pepper to taste
  • Optional: 1/2 cup heavy cream, Greek yogurt, or coconut milk
  • Optional: 1 tbsp lemon juice

Instructions

  1. In a large pot, heat olive oil or butter over medium heat.
  2. Add onion and garlic and sauté for 2–3 minutes until softened and fragrant.
  3. Add chopped zucchini and cook for 5–7 minutes, stirring occasionally.
  4. Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes until zucchini is very tender.
  5. Add fresh herbs and blend the soup using an immersion blender or carefully in batches in a countertop blender until smooth.
  6. Stir in cream, yogurt, or coconut milk if using. Season with salt, pepper, and a splash of lemon juice if desired.
  7. Reheat gently if needed and serve warm, or chill and serve cold.

Notes

Add a peeled potato or cauliflower for a thicker soup.Blend in spinach or kale for extra greens.Use coconut milk for a dairy-free version with subtle sweetness.Add chili flakes for a spicy twist.Garnish with pesto, sour cream, or croutons before serving.

Nutrition

Find it online: https://cookibly.com/zucchini-soup/