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Creamy Zucchini Soup

A quick and easy creamy zucchini soup that turns leftover zucchinis into a comforting dish, flavorful yet light.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Zucchini Good-sized zucchinis
  • 1 piece Onion Chopped
  • 2 cloves Garlic Additional garlic can be added
  • 4 cups Broth Chicken or vegetable broth
Optional Ingredients
  • 1 cup Cream For a rich texture; can substitute with dairy-free options
  • 1 splash Milk or Coconut Milk Alternative creamy base
  • 1 tablespoon Lemon Juice For added acidity to balance flavors
  • to taste Salt and Black Pepper Season to your taste

Method
 

Preparation
  1. Chop zucchinis, onion, and garlic roughly.
  2. In a large pot, cook onion and garlic in a splash of olive oil over medium heat.
Cooking
  1. Add zucchini chunks and broth to the pot. Cover and simmer until zucchini falls apart.
  2. Blend the soup using a stick blender or regular blender in batches.
  3. Stir in cream, milk, or alternative creamy base if using.
  4. Season with salt, black pepper, and lemon juice. Adjust to taste.

Notes

Great for using up leftover veggies. Can freeze well; cool before freezing and don’t fill containers to the top.