Yummers Zucchini Soup
Creamy, comforting, and packed with fresh flavor, Yummers Zucchini Soup is the ultimate quick and healthy weeknight meal. Made with tender zucchini, aromatic garlic, and a touch of ground cumin for a subtle earthy kick, this velvety soup is pureed to perfection for a luxuriously smooth texture. A splash of heavy cream adds richness, while a squeeze of fresh lemon juice brightens each spoonful. Ready in just 40 minutes and featuring wholesome ingredients like vegetable broth and olive oil, this easy zucchini soup is light yet satisfying. Garnish with a sprinkle of fresh parsley for a pop of color and serve it warm for a cozy, nourishing dish that's perfect any time of the year. Ideal for gluten-free and vegetarian diets, this zucchini soup recipe is a family-friendly favorite you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 medium-sized (about 1.5 lbs total) zucchini
- 1 medium (finely chopped) yellow onion
- 3 cloves (minced) garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons (chopped, optional for garnish) fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 0.5 teaspoon ground cumin
- 1 tablespoon (freshly squeezed) lemon juice
Instructions
Wash the zucchinis thoroughly and chop them into 1/2-inch slices. No need to peel them unless the skin is overly tough.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Add the chopped zucchini slices to the pot. Sprinkle in the ground cumin, salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until the zucchini starts to soften.
Pour the vegetable broth into the pot. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes, or until the zucchini is very tender.
Remove the pot from the heat and let it cool slightly. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender and blend until smooth. Be cautious with hot liquids when using a blender.
Return the soup to the pot and stir in the heavy cream. If needed, reheat gently over low heat without boiling.
Stir in the fresh lemon juice. Taste the soup and adjust the seasoning as needed by adding more salt, pepper, or lemon juice.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 30532 mg | 1327% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 208.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 7901 mg | 168% | |
*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.
