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.