Creamy Zucchini Soup
Ingredients
- 3 tbspolive oil
- 1yellow onion
diced
- 3 clovesgarlic
minced
- 3zucchini)
ends trimmed, cut in half, and cut into 1/2” slices (about 1 1/2 lbs / 680 g
- 1 cyellow potato
diced
- 2 clow sodium broth
- ½ cwater
divided
- ½ cfresh basil
or sub 1/2 cup parsley or 2 tablespoons mint
- ½juice of lemon
- to tastesalt and black pepper
- serving suggestions
optional: croutons, parmesan, olive oil
Directions
- 1
Sauté: Add the oil to a large dutch oven or heavy bottomed pot and warm over medium high heat. Add the onion and sauté for 5 to 7 minutes, stirring occasionally, until it begins to brown on the edges. Reduce the heat to medium.
- 2
Aromatics: Add the garlic and black pepper to the pot and saute for 1 minute, until fragrant. Then, add the zucchini and potatoes to the pot; give everything a good mix, then let the veggies sear on the bottom of the pot for 3 minutes, until beginning to brown. Mix well, then let sear for another 3 minutes.
- 3
Simmer: Add the vegetable broth to the pan to deglaze it, using a spatula to scrape any browned bits off of the bottom of the pan. Add the water to the pot as well and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 to 18 minutes, stirring occasionally. The soup is done when the zucchini looks translucent and the potatoes can be easily pierced with a fork.
- 4
Blend: Carefully transfer the soup to a blender with a venting lid. Add the fresh basil and lemon juice to the soup, then blend on high for 45 to 60 seconds, until smooth. If your blender is on the smaller side you may need to blend the soup in 2 batches.
- 5
Serve & Store: Return the soup to the pot to warm if necessary; season with salt and pepper to taste. Serve warm, topped with croutons, parmesan, and a drizzle of olive oil, or as desired. Store any leftovers in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to 2 months.
Creamy Zucchini Soup
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About this Recipe
Craving a bowl of vibrant, comforting flavor that tastes like summer? This Creamy Zucchini Soup is your answer, offering an indulgent experience that's both vegan and gluten-free. It’s perfect for a light lunch or a cozy dinner, bringing fresh garden tastes to your table.
What makes this zucchini soup truly special is its pure, fresh profile. Made entirely in one pot, it artfully blends the delicate sweetness of zucchini and potato with bright basil and a zesty lemon finish for a balanced, creamy indulgence without any dairy. The simplicity of the ingredients shines through, proving that truly satisfying food doesn't need to be complicated.
Prepare for a bowl of pure, unadulterated comfort. Each spoonful delivers a silky-smooth texture, bursting with the subtle sweetness of garden-fresh zucchini and the grounding earthiness of potatoes. The fresh basil adds an aromatic lift, while a squeeze of lemon brightens the entire dish, leaving you feeling nourished and satisfied. This is a truly vibrant soup, showcasing the best of summer's bounty in a simple, yet elegant form.
Easily adapt this creamy zucchini soup to your pantry. If fresh basil isn't available, parsley or a touch of mint makes for lovely aromatic swaps. For an oil-free version, simply omit the olive oil when sautéing the aromatics. This allows you to tailor the dish to your dietary preferences without sacrificing flavor.
Serve this delightful soup as a light lunch or a comforting starter. Garnish with a drizzle of fresh olive oil, crunchy croutons, or a sprinkle of vegan or regular parmesan for an extra layer of flavor and texture.