Description
A comforting and creamy zucchini soup made with fresh zucchini, onions, garlic, and vegetable broth, blended smoothly and enriched with cream or coconut milk. This easy-to-make soup is perfect for a light lunch or a starter, delivering fresh flavors and a velvety texture in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 3 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup cream or coconut milk
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
For Cooking
- 2 tablespoons olive oil
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot. Cook for about 3 minutes, stirring occasionally until they soften and become fragrant without browning.
- Add zucchini and broth: Incorporate the chopped zucchinis into the pot and pour in the vegetable broth. Raise the heat and bring the mixture to a boil.
- Simmer soup: Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, or until the zucchini pieces are tender and cooked through.
- Puree the soup: Using an immersion blender, blend the mixture directly in the pot until smooth. Alternatively, carefully transfer batches to a regular blender and puree until velvety smooth.
- Add cream or coconut milk: Return the pureed soup to the pot (if needed), stir in the cream or coconut milk, and simmer for an additional 2 to 3 minutes to incorporate the flavors and heat through.
- Season to taste: Add salt and freshly ground black pepper according to your preference, stirring well to combine.
- Garnish and serve: Ladle the warm soup into bowls, sprinkle with chopped fresh parsley, and serve immediately for a comforting meal.
Notes
- For a dairy-free version, substitute cream with coconut milk as suggested.
- You can adjust the thickness by adding more or less vegetable broth.
- If you prefer a chunkier texture, blend only half the soup and leave the rest in pieces.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Garnish with other fresh herbs like basil or chives to vary the flavor.
