Zucchini Soup Recipes
This Zucchini Soup is creamy, comforting, and easy to make with simple ingredients. It’s the perfect way to use up fresh zucchini — light yet satisfying for any season.
Equipment
- Large soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil or butter
- 1 onion chopped
- 3 garlic cloves minced
- 4 medium zucchinis sliced
- 1 medium potato peeled and diced
- 3 cups vegetable broth
- ½ cup coconut milk or heavy cream
- ½ tsp salt or to taste
- ¼ tsp black pepper
- Optional: chili flakes basil, or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 3–4 minutes until fragrant.
- Add zucchini and potato. Stir to coat with oil and aromatics.
- Pour in vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are soft.
- Blend the soup using an immersion blender or transfer to a blender until smooth.
- Return to the pot, stir in coconut milk or cream, and adjust seasoning.
- Serve warm with fresh herbs or a drizzle of olive oil.
Notes
This soup thickens as it cools — add a splash of broth when reheating.
For extra creaminess, blend in a small knob of butter or vegan butter before serving.
Top with croutons or cheese for texture and flavor.
For extra creaminess, blend in a small knob of butter or vegan butter before serving.
Top with croutons or cheese for texture and flavor.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 4 g |
| Carbohydrates | 21 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 580 mg |