Homemade Zucchini Soup Recipe
Warm, creamy, and bursting with fresh flavors, this homemade zucchini soup is the perfect comforting dish for any season. Quick to prepare, budget-friendly, and loaded with nutrients, it’s a recipe you’ll want to make again and again.
You may also love to try – Black-Eyed Pea Soup.
Zucchini soup has always held a special place in my heart.
Growing up, my grandmother often made it during summer when zucchini was in abundance.
The aroma of sautéed onions and garlic would fill the kitchen, signaling that something delicious was on its way.
It’s a recipe that not only warms your stomach but also your soul, bringing back cherished memories of family dinners and laughter.
Why You’ll Love This
- Quick and Easy: This soup comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants, zucchini is a great addition to your diet.
- Versatile: Enjoy it as a light appetizer, a main dish, or pair it with crusty bread for a hearty meal.
- Budget-Friendly: With simple and affordable ingredients, it’s an economical way to feed your family.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Cuisine
American, Mediterranean
Servings
4
Estimated Cost
$8
Equipment
- Large pot
- Blender or immersion blender
- Chopping board
- Knife
- Ladle
Ingredients
- 2 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/2 cup heavy cream (optional for extra creaminess)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Step-by-Step Instructions
- Prepare the Vegetables: Wash the zucchinis and chop them into small pieces. Dice the onion and mince the garlic.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Cook the Zucchini: Add the chopped zucchini to the pot. Stir well and cook for 5 minutes, allowing the zucchini to soften slightly.
- Add Broth and Simmer: Pour in the vegetable broth and add the dried thyme. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 10-12 minutes, or until the zucchini is tender.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a blender. Blend until smooth and creamy.
- Finish with Cream: Stir in the heavy cream if using, and season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley or basil, and serve hot.
Nutrition Facts (Per Serving)
- Calories: 120
- Protein: 3g
- Carbohydrates: 10g
- Fat: 8g
- Fiber: 2g
- Sodium: 300mg
Tips for Success
- Choose Fresh Zucchini: Look for firm, medium-sized zucchinis for the best flavor and texture.
- Adjust Consistency: For a thinner soup, add more broth; for a thicker soup, use less.
- Enhance Flavor: Add a squeeze of lemon juice or a pinch of red pepper flakes for extra zing.
- Make It Vegan: Swap heavy cream with coconut milk or leave it out entirely for a dairy-free version.
Homemade Zucchini Soup Recipe
Warm, creamy, and bursting with fresh flavors, this homemade zucchini soup is the perfect comforting dish for any season. Quick to prepare, budget-friendly, and loaded with nutrients, it’s a recipe you’ll want to make again and again.
Servings 4
Cost 8$
Ingredients
Ingredients
- 2 medium zucchinis chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- ½ cup heavy cream optional for extra creaminess
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Step-by-Step Instructions
- Prepare the Vegetables: Wash the zucchinis and chop them into small pieces. Dice the onion and mince the garlic.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Cook the Zucchini: Add the chopped zucchini to the pot. Stir well and cook for 5 minutes, allowing the zucchini to soften slightly.
- Add Broth and Simmer: Pour in the vegetable broth and add the dried thyme. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 10-12 minutes, or until the zucchini is tender.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a blender. Blend until smooth and creamy.
- Finish with Cream: Stir in the heavy cream if using, and season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley or basil, and serve hot.
Notes
- Choose Fresh Zucchini: Look for firm, medium-sized zucchinis for the best flavor and texture.
- Adjust Consistency: For a thinner soup, add more broth; for a thicker soup, use less.
- Enhance Flavor: Add a squeeze of lemon juice or a pinch of red pepper flakes for extra zing.
- Make It Vegan: Swap heavy cream with coconut milk or leave it out entirely for a dairy-free version.
Common Questions
- Can I freeze zucchini soup? Yes, this soup freezes well! Allow it to cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stovetop.
- Can I use other vegetables? Absolutely! You can add spinach, kale, or potatoes to enhance the soup’s texture and flavor.
- What can I serve with zucchini soup? Pair it with a fresh garden salad, a slice of garlic bread, or a sandwich for a complete meal.
- How do I store leftovers? Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop before serving.
Enjoy your delicious homemade zucchini soup!
May it bring warmth and comfort to your table.
Happy cooking!
