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Silky Creamy Zucchini Soup: Quick and Healthy Comfort

Close-up of a vibrant green, creamy zucchini soup with a swirl pattern in a white bowl.
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Create a velvety, comforting bowl of zucchini soup using fresh garden produce. This easy recipe delivers a smooth texture and rich flavor, perfect for a light lunch or quick weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh zucchini, chopped (about 4 medium)
  • 2 cups vegetable broth
  • 1/2 cup milk or heavy cream (or unsweetened cashew milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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 softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Add the chopped zucchini and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the zucchini is very tender.
  4. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until completely smooth and silky. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  5. Stir in the milk or cream, salt, pepper, and nutmeg. Heat gently over low heat until warmed through. Do not boil after adding dairy.
  6. Taste and adjust seasonings as needed before serving immediately.

Notes

  • For a thicker, naturally creamy soup without dairy, substitute 1/2 cup of cooked potato or 1/2 cup of rinsed white beans for the milk/cream. Blend them in with the zucchini.
  • If you have an abundance of summer squash, this recipe doubles easily for meal prep.
  • Serve this soup topped with fresh herbs or a drizzle of good quality olive oil for added flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-creamy-zucchini-soup-recipe/