Description
This Creamy Zucchini Soup is a smooth and flavorful dish perfect for a light lunch or dinner. Made with sautéed onions, garlic, and tender zucchini simmered in vegetable broth and seasoned with Italian herbs, it’s blended to a silky finish with yogurt, offering a comforting and nutritious meal in just 30 minutes.
Ingredients
Scale
Soup Base
- 2 tablespoons oil (olive or avocado)
- 1 small sweet onion, finely chopped
- 3 garlic cloves, finely minced
- 1 ½ pounds medium zucchini (about 4 medium), cut into ¼–½ inch pieces
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
Finishing Touches
- 2 tablespoons yogurt
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the zucchini: Cut the zucchini into pieces about ¼ to ½ inch thick to ensure even cooking.
- Cook onion and garlic: Heat the oil in a Dutch oven or large pot over medium heat. Sauté the finely chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
- Sauté the zucchini: Push the cooked onion to the side of the pot and add the cut zucchini. Sauté for 5 minutes until the edges of the zucchini start to brown lightly, which enhances the flavor.
- Add broth and seasoning: Pour in the vegetable broth, then add Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Allow it to simmer uncovered for 15 minutes to let the flavors meld and the zucchini become tender.
- Blend the soup: Turn off the heat and stir in the yogurt. Using an immersion blender, blend the soup in the pot until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a high-speed blender or food processor and blend until smooth.
- Serve: Ladle the creamy zucchini soup into bowls. Garnish with fresh parsley and grated Parmesan cheese if desired. Serve with toasted baguette slices or Parmesan cheese crisps for a delightful accompaniment. Enjoy your comforting meal!
Notes
- You can substitute Greek yogurt or sour cream for a tangier finish.
- For a vegan option, replace yogurt with coconut cream or omit entirely.
- Adjust seasoning to taste, especially salt and Italian seasoning.
- To enhance flavor, add a pinch of red pepper flakes during sautéing.
- Use fresh herbs or dried herbs depending on availability.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days.
