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Creamy Zucchini Soup

Creamy Zucchini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 147
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 lbs zucchini (about 4 medium), halved lengthwise and sliced ½ inch thick
  • 1 small russet potato (about 4 oz), peeled and diced
  • 4 cups vegetable broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice
  • Fresh basil or dill, for garnish
  • Plain yogurt or heavy cream, for swirling (optional)

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic and cook 1 minute more.
  2. Add the zucchini, potato, broth, salt, and pepper. Bring to a boil, then simmer, covered, for 15–18 minutes until vegetables are very tender.
  3. Purée with an immersion blender until smooth, about 1 minute, or carefully blend in batches with a regular blender.
  4. Stir in the lemon juice, then taste and adjust salt, pepper, or consistency with extra broth.
  5. Ladle into bowls, garnish with fresh herbs and a drizzle of yogurt or oil, and serve hot.

Notes

This soup thickens as it cools, so save a little extra broth for reheating. If you plan to freeze it, do so before adding any dairy swirls.