Creamy Zucchini Soup
A comforting bowl for any weeknight, creamy zucchini soup is my favorite way to use up a seasonal veggies in the summer. I love how it comes together in just half an hour, leaving plenty of time to relax!
Variations & Substitutions
If you want to add a little flair, toss in a handful of fresh basil or dill during the blending stage for an herby twist.
For a richer flavor, swap half the zucchini for yellow squash or add a diced potato with the zucchini for extra body.
Craving a touch of heat? A pinch of red pepper flakes or a swirl of chili oil at serving does wonders. And if you’re feeling indulgent, a handful of grated Parmesan stirred in at the end brings a savory depth.
Tips & Tricks for Perfect Results
For the smoothest texture, blend the soup thoroughly—an immersion blender is easiest, but a countertop blender works too (just let it cool slightly first).
Sautéing the onion and garlic until fragrant is key for a rich, mellow base. Don’t skip the simmering step; it ensures the zucchini is soft enough to blend seamlessly.
Taste and adjust seasoning at the end—zucchini loves salt! And if you like a thicker soup, simmer uncovered for a few extra minutes to reduce.
Storage & Reheating
Store any leftover soup in an airtight container in the fridge for up to four days. To reheat, simply pour into a saucepan and warm gently over medium heat, stirring occasionally.
If the soup thickens in the fridge, just add a splash of broth or water to loosen it up. For longer storage, freeze in individual portions—thaw overnight in the fridge and reheat as above for a quick, comforting meal.
Creamy Zucchini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 medium zucchinis sliced
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Toss in the garlic and cook for another minute.
- Cook the Zucchini: Add sliced zucchini and dried thyme. Sauté for 5 minutes, stirring occasionally.
- Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for 10-12 minutes, until zucchini is very tender.
- Blend: Use an immersion blender to puree the soup until silky smooth. (Or carefully blend in batches in a blender.)
- Finish: Stir in heavy cream. Season with salt and pepper. Warm through for 2-3 minutes.
- Serve: Ladle into bowls and sprinkle with fresh herbs if you like. Enjoy hot!
