Zucchini Soup (Printable)

Light and silky zucchini soup with fresh herbs, lemon, and optional cream for a comforting bowl.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 1.75 pounds), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or cream swirl

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, cooking for 4 minutes until softened and fragrant.
02 - Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes to soften edges.
04 - Pour in vegetable broth, bring to a boil, then reduce heat. Simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove pot from heat. Add parsley, basil, thyme, and lemon zest, allowing flavors to meld for 1 minute.
06 - Blend soup using an immersion blender until completely smooth and silky, or transfer in batches to a blender.
07 - Stir in cream or coconut milk if desired. Season to taste with additional salt and pepper.
08 - Reheat gently if necessary. Serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream swirl.

# Top Tips:

01 -
  • The silky texture feels indulgent but the soup is actually quite light, making it perfect for those evenings when you want something satisfying without feeling weighed down.
  • It works beautifully both hot from the stove on cool evenings and chilled from the refrigerator during sweltering summer afternoons.
02 -
  • Never blend hot soup in a regular blender filled more than halfway, as the steam creates pressure that can blow the lid off and cause serious burns.
  • This soup actually tastes better the next day after the flavors have had time to meld and deepen overnight in the refrigerator.
03 -
  • The ideal soup consistency should coat the back of a spoon but still flow easily, so add extra broth if it seems too thick after blending.
  • To bring out the most flavor from dried herbs when fresh aren't available, crush them between your palms before adding to release their essential oils.
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