This creamy zucchini soup is a comforting dish that’s light yet full of flavor! Made with fresh zucchini, onions, and just a hint of garlic, it’s simple and satisfying.
I like to enjoy it warm with a sprinkle of cheese on top, because who doesn’t love a little cheesy goodness? It’s perfect for a quick lunch or a cozy dinner!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for this soup, adding a mild flavor and smooth texture. If zucchini is out of season, yellow summer squash works great too!
Onion: A yellow onion brings sweetness to the soup. For a milder taste, you can use a sweet onion like Vidalia, or even shallots for a unique touch.
Garlic: Garlic adds depth to the flavor. If you’re sensitive to garlic, try using garlic powder instead, but use it sparingly to avoid overpowering the other flavors.
Vegetable Broth: This provides the base flavor. If you’re short on time, water works, but it might be a bit bland. Consider using chicken broth if you’re not vegetarian.
Cream or Coconut Milk: This optional ingredient gives the soup a creamy texture. For a lighter version, skip it, or use Greek yogurt as a healthier alternative at serving time.
Dill: This herb brightens the soup. Fresh dill is best, but dried dill works too. If you prefer, try basil or thyme for a different twist!
How Do You Get the Perfect Creamy Texture?
Getting that velvety texture is key, and here’s how to achieve it. The main tool you’ll need is an immersion blender, which is super handy for pureeing directly in the pot.
- Cook the soup until the zucchini is tender, approximately 15-20 minutes. This ensures it blends easily.
- Blend the soup while it’s hot, starting with short pulses and then blending continuously until smooth. Be cautious if using a traditional blender; allow the soup to cool slightly before pureeing in batches.
- After blending, stir in the cream or coconut milk for extra richness. Heat it only briefly to warm through; don’t boil.
Following these steps will give your soup that perfect creamy finish that everyone loves!
How to Make Zucchini Soup
Ingredients You’ll Need:
- 4 medium zucchinis, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Fresh or dried dill, to taste
- Croutons, for serving (optional)
- Fresh dill sprigs or herbs, for garnish
How Much Time Will You Need?
This delicious zucchini soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total of approximately 40 minutes. It’s quick to make and perfect for a comforting meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating 2 tablespoons of olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent. This will give your soup a wonderful base flavor!
2. Add Garlic:
Next, add the minced garlic to the pot. Cook it for about 1 minute until it’s fragrant, being careful not to let it burn.
3. Cook the Zucchini:
Now, it’s time to add the chopped zucchini. Stir it into the pot and cook for about 5 minutes, stirring occasionally. The zucchini should start to soften, which is what we want!
4. Add the Broth:
Pour in the 3 cups of vegetable broth. Add your salt, pepper, and dill to taste. Bring everything to a boil, then lower the heat and let it simmer for about 15-20 minutes until the zucchini is very tender.
5. Blend the Soup:
Once the zucchini is tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.
6. Stir in the Cream:
If you’re using heavy cream or coconut milk, stir it in now and heat the soup through for just a few minutes. Taste the soup and adjust the seasoning if necessary!
7. Serve and Enjoy:
Serve your warm zucchini soup hot! Garnish it with fresh dill and a sprinkle of freshly ground pepper. If you like, add some crunchy croutons on the side for a delightful touch!
Can I Use Different Types of Zucchini?
Yes! Besides the usual green zucchini, you can use yellow squash or even a mix of both for added color and flavor. They will blend well and offer a similar taste profile.
Can I Make This Soup Vegan?
Absolutely! Just omit the heavy cream and use coconut milk instead for creaminess. Make sure to use vegetable broth, and you’ll have a delicious vegan zucchini soup!
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.
What Should I Serve with Zucchini Soup?
This soup pairs wonderfully with crusty bread or croutons for dipping. A simple side salad or grilled cheese sandwich also complements the flavors beautifully!
