Creamy Zucchini Soup Recipe

This Creamy Zucchini Soup is a quick and easy recipe perfect for busy weeknights or meal prep. Made with fresh zucchini, onions, garlic, and a touch of broth, this healthy soup is naturally low in calories and packed with flavor. Its smooth, velvety texture is achieved with an immersion blender, making it creamy without heavy cream.

Whether you’re looking for a gluten-free, vegetarian, or keto-friendly meal, this soup fits perfectly into your diet. It’s a great way to use up a zucchini harvest and makes for a satisfying appetizer or light lunch. Pair it with crusty bread, a fresh salad, or enjoy it on its own for a comforting, wholesome meal.

Ingredients

• 1 tablespoon butter (or ghee, or neutral oil)
• 1 medium yellow onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 6 cups chopped zucchini (about 6-7 medium zucchini)
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon freshly cracked black pepper (adjust to taste)
• 1 ½ cups low-sodium vegetable broth (or chicken broth)

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Instructions

1. Sauté the Aromatics:

1. Heat a large pot over medium heat and melt the butter, swirling the pot to coat the surface evenly.
2. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for another 2 minutes, until the garlic becomes fragrant.

2. Cook the Zucchini:

1. Add the chopped zucchini to the pot along with the salt and pepper. Stir to combine.
2. Sauté the zucchini for about 10 minutes, stirring occasionally, until softened.

3. Simmer the Soup:

1. Pour in the vegetable broth and stir, making sure to scrape up any browned bits from the bottom of the pot.
2. Reduce the heat to low and let the mixture simmer for 15 minutes, stirring frequently.

4. Blend Until Creamy:

1. Remove the pot from the heat and let the mixture cool slightly.
2. Use an immersion blender to purée the soup directly in the pot until it becomes smooth and creamy.
3. Taste the soup and adjust seasoning with additional salt or pepper if needed.

5. Serve:

1. Ladle the soup into serving bowls and serve immediately.

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Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with vegetables, this soup is low in calories and high in vitamins.
• Quick and Easy: Ready in about 30 minutes, it’s perfect for busy weeknights.
• Customizable: Easily adaptable to various diets and tastes.

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Tips

• Even Cooking: Chop the zucchini into uniform pieces for even cooking.
• Smooth Texture: Use a high-speed blender for an ultra-creamy texture if you don’t have an immersion blender.
• Garnish Options: Add a drizzle of olive oil, a dollop of sour cream, or fresh herbs like parsley or dill for extra flavor.

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Variations and Substitutions

• Vegan Option: Use olive oil instead of butter and plant-based broth.
• Herbs and Spices: Add fresh basil, thyme, or a pinch of red pepper flakes for extra flavor.
• Thicker Soup: Stir in a splash of cream, coconut milk, or Greek yogurt for added richness.
• Low-Sodium: Use a low-sodium broth and reduce added salt to suit your dietary needs.

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FAQs

Can I freeze this soup?
Yes, this soup freezes well! Let it cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stovetop.

Do I need to peel the zucchini?
No, the zucchini skin blends easily and adds nutrients and a vibrant green color to the soup.

What can I use instead of an immersion blender?
You can transfer the soup to a countertop blender in batches, but be careful not to overfill it, as hot liquids can expand.

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Serving and Suggestions

• Serve with crusty bread, garlic toast, or crackers for a comforting meal.
• Pair with a side salad for a light lunch or dinner.
• Top with grated Parmesan, croutons, or a swirl of pesto for added flavor.

Enjoy this creamy zucchini soup as a simple, satisfying, and wholesome meal that’s sure to impress!