Thick and Easy Zucchini Soup
Creamy, comforting, and irresistibly simple, this Thick and Easy Zucchini Soup is the perfect way to transform fresh zucchini into a velvety bowl of goodness. With just a handful of wholesome ingredients like zucchini, onion, garlic, and vegetable broth, this recipe comes together in under 40 minutes, making it a fantastic weeknight dinner option. The silky texture is achieved by blending the cooked zucchini mixture, with the optional addition of heavy cream for an extra layer of indulgence. Seasoned to perfection with salt and pepper and topped with fresh parsley or chives, this zucchini soup is as nourishing as it is delicious. Whether you’re looking for a light lunch or a cozy appetizer, this one-pot, gluten-free soup checks all the boxes. Serve it warm with crusty bread for a meal that's simple, satisfying, and packed with flavor.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or chives (for garnish)
Instructions
Wash the zucchini thoroughly and chop them into 1-inch pieces. Set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and sauté for another minute, being careful not to burn it.
Add the chopped zucchini to the pot and stir to coat them in the onion and garlic mixture. Cook for 5 minutes, stirring occasionally.
Pour the vegetable broth into the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer the soup for 15 minutes, or until the zucchini is very soft.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to blend.
If using, stir in the heavy cream for added creaminess. Add salt and black pepper to taste, and blend briefly to combine.
Reheat the soup gently over low heat if needed, but do not let it boil after adding cream.
Ladle the soup into bowls, garnish with fresh parsley or chives, and serve warm.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 12101 mg | 526% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 76.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3671 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
