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A bowl of creamy zucchini soup garnished with fresh herbs

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

This creamy zucchini soup is a proven winner, simple to make, and perfect for using up garden zucchini. It's a comforting and flavorful dish that comes together quickly for a delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini cut into chunks
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 2 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant. Add the zucchini chunks and cook for 5-7 minutes, stirring occasionally, until slightly tender.
Cooking
  1. Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat, cover, and let it cook for 10-15 minutes, or until the zucchini is very tender.
  2. Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender. Return the soup to the pot if using a regular blender.
  3. Stir in the heavy cream and heat gently until warmed through; do not boil. Season with salt and pepper to taste, and serve hot.

Notes

For an extra touch, garnish with fresh herbs like dill or parsley, or a swirl of crème fraîche. You can adjust the consistency by adding more broth for a thinner soup or less for a thicker one.