Zucchini soup is a wonderfully creamy and light dish that’s perfect as a lunch, starter, or even a comforting dinner. With its mild flavor and simple ingredients, you can whip up something delicious in no time. This recipe serves 4 and is easy to make, with plenty of room for variation. Grab your apron and enjoy a bowl full of comfort!
Ingredients
- 2 medium zucchinis (about 500–600 grams)
- 1 medium onion
- 2 cloves of garlic
- 1 potato (optional, for extra creaminess)
- 750 ml vegetable broth
- 100 ml cooking cream (or a plant-based alternative)
- 2 tablespoons olive oil
- Fresh herbs like basil or parsley (optional, for extra flavor)
- Salt and pepper to taste
Instructions
Prep:
Wash the zucchinis and cut them into cubes. Peel and chop the onion and garlic. Peel the potato (if using) and dice it into small pieces.
Sauté:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Add the garlic and cook briefly until fragrant. Then add the zucchini and potato cubes to the pot and sauté for about 5 minutes, stirring regularly.
Cook:
Pour in the vegetable broth and bring to a boil. Lower the heat and let the soup simmer gently for about 15 minutes, or until the zucchini and potato are soft.
Blend:
Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, blend in batches to avoid splashing.
Finish:
Return the soup to low heat and stir in the cooking cream. Season with salt and pepper. Warm the soup through, but don’t let it boil.
Serve:
Ladle the soup into bowls and garnish with fresh herbs like basil or parsley if you like. Serve with crusty bread or a slice of baguette.
Tip: Want to make your soup extra festive? Add toppings like toasted pine nuts, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese. Enjoy!
