Zucchini Soup
A comforting and creamy Zucchini Soup that’s easy to prepare and perfect for any meal!
Ingredients
- 4 zucchinis zucchinis, about 2 pounds, ends trimmed and cut into chunks
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil (butter works too)
- 4 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 30 oz cannellini beans, drained and rinsed (2 cans)
- 1 to 2 tablespoons lemon juice
- 1/2 cup heavy cream or substitute with Greek yogurt, sour cream, or coconut milk
- Fresh herbs like basil, parsley, or dill for garnish (optional)
- Grated parmesan cheese (optional)
- Croutons for topping (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it softens. Stir in the minced garlic and cook for another minute.
- Add the zucchini, broth, salt, pepper, and thyme to the pot. Bring it to a boil, then lower the heat to a simmer. Cover and cook for 15–20 minutes, until the zucchini is tender.
- Stir in the beans and lemon juice. Using an immersion blender, puree the soup until smooth. Adjust seasoning with more salt, pepper, or lemon juice, if needed.
- For extra creaminess, mix in the heavy cream or your choice of Greek yogurt, sour cream, or coconut milk.
- Serve the soup hot, garnishing with fresh herbs, parmesan, or croutons, as desired.