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Easy Creamy Zucchini Soup

Close-up of a bowl of creamy zucchini soup garnished with fresh chiffonade basil and black pepper.
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Make this quick, velvety zucchini soup. It achieves a creamy texture without heavy cream, making it a light and healthy option for any night.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 medium zucchini, chopped (about 6 cups)
  • 1 medium potato, peeled and chopped (optional, for extra creaminess)
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves, chopped (optional)
  • 1/4 cup nutritional yeast or grated Parmesan cheese (optional, for flavor)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini and potato (if using) to the pot. Stir to coat with the oil.
  4. Pour in the vegetable broth. Add the salt and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the zucchini and potato are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the nutritional yeast or Parmesan cheese, if using. Taste and adjust salt and pepper as needed.
  7. Stir in the fresh basil just before serving.

Notes

  • For a vegan soup, use nutritional yeast instead of Parmesan cheese.
  • For a richer, dairy-free creaminess, add 1/2 cup of soaked raw cashews when blending.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • This soup tastes excellent served chilled as a summer soup.

Nutrition

Find it online: https://cookifyme.com/easy-creamy-zucchini-soup-recipe-2/