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A bowl of creamy zucchini soup garnished with fresh herbs

Proven way to grow 5-Star Zucchini Soup (Creamy)

This recipe guides you through creating a lusciously creamy zucchini soup, perfect for impressing guests or enjoying a comforting meal. It's surprisingly easy to make and delivers fantastic flavors with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini
  • 1 medium onion
  • 2 garlic cloves
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 2 tablespoons olive oil
  • salt to taste
  • black pepper to taste

Equipment

  • large pot or Dutch oven
  • blender (or immersion blender)
  • knife
  • cutting board

Method
 

Preparation
  1. Wash and chop the zucchini into 1-inch pieces; dice the onion and mince the garlic.
  2. Heat olive oil in a large pot or Dutch oven over medium heat.
Cooking
  1. Add the diced onion and cook until softened, about 5 minutes, then add minced garlic and cook for another minute until fragrant.
  2. Stir in the chopped zucchini and vegetable broth; bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until zucchini is tender.
  3. Carefully transfer the soup to a blender and blend until smooth; alternatively, use an immersion blender directly in the pot.
  4. Return the puréed soup to the pot, stir in heavy cream, and season with salt and pepper to taste; heat gently without boiling.
Serving
  1. Serve the creamy zucchini soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

For an extra layer of flavor, roast the zucchini before adding it to the soup. If you prefer a dairy-free version, substitute coconut milk for heavy cream and ensure your vegetable broth is dairy-free.