Healthy Creamy Zucchini Soup Recipe
This Healthy Creamy Zucchini Soup is a simple yet delicious way to enjoy zucchini. It’s light, smooth, and comforting—perfect for a quick lunch or a cozy dinner. With just a handful of ingredients, you can whip up this nourishing soup in no time. Plus, it’s a great way to use up any extra zucchini you have on hand. Whether you’re looking for a healthy meal or just something warm and satisfying, this zucchini soup is a go-to recipe that’s sure to please.
Equipment
- Large pot
- Knife and cutting board
- Immersion blender (or regular blender)
- Ladle
- Measuring cups and spoons
Ingredients
- 2 medium zucchinis, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and chopped (or 1 cup cauliflower florets for a lower-carb option)
- 3 cups vegetable broth
- 1/2 cup milk or dairy-free milk (such as almond or oat milk)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the chopped zucchini, potato (or cauliflower), and dried thyme. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend the soup in batches, then return it to the pot.
- Stir in the milk or dairy-free alternative until well combined. If the soup is too thick, you can add more broth or milk to reach your desired consistency.
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with fresh herbs, if desired. Serve warm.