Zucchini Soup (Printer-friendly)

Smooth and velvety summer squash soup with garden herbs and citrus notes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 1.75 pounds), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Fresh herbs, finely chopped
16 - Drizzle of olive oil or swirl of cream

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery, sauté for 4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in zucchini and potato. Cook, stirring occasionally, for 5 minutes.
04 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove from heat. Add parsley, basil, thyme, and lemon zest.
06 - Blend the soup using an immersion blender until smooth and silky, or work in batches using a countertop blender.
07 - Stir in cream or coconut milk if using. Season to taste with salt and pepper. Reheat gently if needed.
08 - Ladle into bowls and serve hot or chilled. Garnish with fresh herbs and a drizzle of olive oil or cream.

# Expert Tips:

01 -
  • It transforms humble garden vegetables into a sophisticated starter that looks far more expensive than it actually is.
  • The addition of lemon zest cuts through the richness of the potato and cream for a perfectly balanced bite.
02 -
  • Adding the herbs after cooking rather than during the simmer prevents them from turning a dull brown color.
  • A small potato adds enough natural starch to create a thick consistency without dulling the bright vegetable flavors.
03 -
  • Chill the soup completely and serve it cold on a hot day for a refreshing gazpacho style experience.
  • Always zest the lemon directly over the pot so the fragrant oils fall straight into the soup instead of staying on the cutting board.
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