Go Back

Easy Creamy Zucchini Soup

A warm, creamy soup made with fresh zucchini and rich ingredients, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream For a dairy-free option, substitute with full-fat coconut milk.
  • to taste Salt and pepper
  • as needed Olive oil for sautéing

Method
 

Preparation
  1. Start by washing and chopping the zucchinis and onions. Mince the garlic cloves.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
  2. Toss in the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the chopped zucchini and cook for another 5 minutes.
  4. Add the vegetable broth and bring to a gentle boil. Simmer for about 15 minutes, or until the zucchinis are tender.
  5. Blend the soup until smooth in a blender or with an immersion blender.
  6. Pour the blended soup back into the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat through, then serve.

Notes

Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stove over low heat, adding broth if needed.