Description

Creamy Zucchini Soup made with simple ingredients and ready in under 30 minutes. Light, low-carb, and full of flavor, this easy soup is perfect for a quick weeknight meal or cozy lunch.

Ingredients

Scale

1 tablespoon olive oil or butter
2 large zucchini, chopped into small pieces
1 large onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
1 cup sour cream or heavy whipping cream
Olive oil, sour cream, or chopped parsley, for garnish

Instructions

Step 1: Heat olive oil or butter in a medium pot over medium heat.
Step 2: Add the chopped onion and garlic and cook for about 2 minutes, stirring often, until softened and fragrant.
Step 3: Add the zucchini, salt, pepper, and thyme. Stir and cook for 1 minute.
Step 4: Pour in the broth, bring to a boil, then reduce heat and simmer for about 15 minutes, or until zucchini is soft.
Step 5: Remove from heat. Using an immersion blender, puree the soup until smooth (or transfer to a blender carefully, in batches).
Step 6: Stir in the cream until fully combined. Adjust seasoning to taste and serve warm.
Step 7: Garnish with sour cream, parsley, or a drizzle of olive oil before serving.

Notes

Use any kind of zucchini (dark green, light green, or striped). To thicken the soup, simmer uncovered to reduce liquid. For a dairy-free version, replace cream with coconut milk or cashew cream. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 287 kcal
Sugar: 4 g
Sodium: 415 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 89 mg

Keywords: zucchini soup, creamy soup, low-carb, vegetable soup, easy healthy lunch