This zucchini soup is creamy, comforting, and super easy to make! All you need are fresh zucchinis, broth, and a dash of seasoning to bring out the flavor.
Perfect for chilly days, I love enjoying this soup with some crusty bread. It always warms my heart—and my tummy! Plus, it’s a great way to sneak in those veggies! 🥒
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star of this soup! If you can’t find zucchinis, try yellow squash. They’re similar in texture and flavor.
Potato: The potato adds creaminess without using cream. Sweet potatoes can be a nice alternative too, giving a subtle sweetness to the soup.
Broth: Vegetable broth is great for a vegetarian option, but you can swap it for chicken broth for a heartier flavor. Homemade broth works wonders if you have it!
Fresh Parsley: Parsley adds freshness. If you don’t have any, basil or cilantro can work too, each giving a unique twist to the soup.
Onion and Garlic: These aromatics build a solid flavor base. Shallots could be a lovely substitute if you want a milder taste.
How Do I Blend the Soup Smoothly and Safely?
Blending hot soup can be tricky, so please be careful! Using an immersion blender is the best method because you don’t need to transfer the soup. Just blend directly in the pot until creamy.
- If you use a regular blender, let the soup cool slightly. Fill the blender jug in small batches (half full is best) and always remove the center cap from the lid to let steam escape.
- Cover the lid with a kitchen towel to avoid splatters and blend until smooth!
Blending properly ensures your soup is silky and delicious. Enjoy each spoonful!
How to Make Zucchini Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 medium zucchinis, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 medium potato, peeled and diced (for creaminess)
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
Optional Garnishes:
- Grated Parmesan cheese
- Zucchini ribbons (thinly sliced zucchini)
- Croutons
How Much Time Will You Need?
This zucchini soup takes about 10 minutes to prepare and around 20-25 minutes to cook. So, you’ll be enjoying this delicious soup in just about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and stir it around. Cook until it becomes translucent, which will take about 5 minutes. This step adds a lovely flavor base!
2. Add the Garlic:
Next, stir in the minced garlic. Let it cook for another minute until it’s fragrant. Be careful not to burn it—it can get bitter!
3. Cook the Zucchini and Potato:
Now, add the chopped zucchinis and diced potato to the pot. Stir everything together and cook for about 5 minutes, stirring occasionally. This helps the veggies start to soften.
4. Simmer Everything:
Pour in the vegetable broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for 15-20 minutes. You want the zucchinis and potatoes to be very tender, so they blend well later.
5. Blend Until Smooth:
After simmering, carefully remove the pot from heat. Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have one, you can transfer the soup in small batches to a regular blender. Just remember to let the steam escape to avoid any splashes!
6. Season and Serve:
Once blended, stir in the chopped parsley and season with salt and pepper to taste. This is where you can adjust the flavors to your liking!
7. Garnish and Enjoy:
Serve the soup hot, garnished with zucchini ribbons, grated Parmesan cheese, and croutons if you like. It’s the perfect combination of flavors and textures!
Enjoy your delicious and comforting zucchini soup! It’s perfect for any day when you need a little warmth and comfort!
Can I Use Other Vegetables in This Soup?
Absolutely! Feel free to add vegetables like spinach, kale, or peas for extra nutrition and flavor. Just make sure to adjust the cooking time as needed—harder vegetables will require longer, while softer ones like spinach can be added towards the end.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, you can use any neutral oil, such as canola or grapeseed oil. Butter is also a great substitute for added richness and flavor!
How Long Will Leftovers Last?
Leftover zucchini soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating!
Can I Add Cream to the Soup?
Yes, for an extra creamy texture, you can stir in some heavy cream or coconut milk after blending the soup. Just add to taste, and remember to heat it gently to prevent curdling.