Light Silky Zucchini Soup (Print Version)

Light and silky zucchini soup with fresh herbs and lemon. Ready in 40 minutes.

# What You 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 and Seasonings

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 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or swirl of cream

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sautéing for 4 minutes until softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes to begin releasing vegetable juices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove pot from heat. Add fresh parsley, basil, thyme, and lemon zest, stirring to combine.
06 - Using an immersion blender, puree the soup until smooth and silky. Alternatively, blend in batches in a standard blender and return to pot.
07 - Stir in cream or coconut milk if desired. Season with additional salt and pepper to taste.
08 - Gently reheat if necessary. Serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream.

# Expert Tips:

01 -
  • This soup magically transforms humble zucchini into velvet gold that tastes sophisticated enough for company but takes almost no effort to prepare.
  • The versatility is incredible it works just as beautifully served chilled on scorching days as it does steaming hot when evenings turn cool.
02 -
  • Dont skip the potato it provides crucial body and silkiness without heaviness I once tried without and ended up with watery disappointment.
  • Adding the fresh herbs after removing from heat rather than cooking them preserves their vibrant flavor and color this completely changed the character of my soup when I discovered it.
03 -
  • If youre blending hot soup in a standard blender, remove the center cap from the lid and cover with a kitchen towel instead this prevents steam buildup that can cause explosive messes.
  • For an extra layer of flavor, replace one of the zucchini with a yellow summer squash the slight difference in sweetness creates depth that zucchini alone sometimes lacks.
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