There’s something incredibly comforting about a warm bowl of soup, especially when it’s made with fresh ingredients from the garden. I remember the first time I tried this zucchini soup; it was a sunny afternoon, and my kids were playing outside while I was in the kitchen. The moment they caught a whiff of the sautéed onions and garlic, they rushed in, asking if they could help. Cooking with family brings back such joyful memories, and this soup is one of those recipes that brings everyone together.
This Zucchini Soup has become a staple in our home because it’s not only easy to make but also packed with flavor. Whether we have an abundance of zucchini from the garden or I just want a quick weeknight dinner, this recipe never disappoints. Plus, it’s a great way to sneak in some veggies for the kids without them even realizing it! They love the creamy texture and the bright flavors, and I love knowing they’re getting something nutritious.
As we head into the cooler months, I find myself reaching for this comforting soup more often. It’s perfect for those chilly nights when you want something that warms you from the inside out. So, let’s roll up our sleeves and make a big pot of this delicious Zucchini Soup together. I promise you, your family will be asking for seconds!
Making Zucchini Soup
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Ingredients
- 4 zucchinis (about 2 pounds), chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil (or butter)
- 4 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 30 oz cannellini beans (2 cans), drained and rinsed
- 1 to 2 tablespoons lemon juice
- 1/2 cup heavy cream (or 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)
Directions
Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it sauté for about five minutes until it becomes tender. Add the minced garlic and continue cooking for another minute, allowing the flavors to meld.
Next, introduce the zucchini to the pot along with the broth, kosher salt, black pepper, and thyme. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover and let it cook for about 15 to 20 minutes until the zucchini is soft.
After the zucchini is tender, stir in the rinsed cannellini beans and lemon juice. For a smooth texture, use an immersion blender to puree the soup to your desired consistency. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
For added 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, grated parmesan, or croutons as desired.
Storing Suggestion
This Zucchini Soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months, making it a great make-ahead option for busy weeknights. Just reheat on the stove when you’re ready to enjoy it again!
Cooking Tips
If you’re looking to enhance the flavors of your Zucchini Soup, try adding a pinch of red pepper flakes for a bit of heat or a splash of white wine during the sautéing step. You can also experiment with different herbs like thyme or rosemary to find your favorite combination!
Serving Suggestions
This soup pairs beautifully with a fresh side salad or some crusty bread for dipping. For a heartier meal, serve it alongside grilled cheese sandwiches. A drizzle of olive oil or a dollop of pesto on top can add a delightful finishing touch!
Ingredient Substitutions
If you don’t have cannellini beans on hand, feel free to use any other type of white bean, such as navy beans or great northern beans. For a dairy-free version, you can skip the cream or substitute it with coconut milk for a hint of sweetness.
Seasonal Variations
During the summer months, you can add other seasonal vegetables like fresh corn or tomatoes to the soup for added texture and flavor. In the fall, consider stirring in some pumpkin puree for a unique twist on this comforting dish.
Allergen Information
This recipe is naturally gluten-free and can easily be made dairy-free by using coconut milk instead of heavy cream. For those with legume allergies, you may omit the beans and substitute with additional vegetables or quinoa for added nutrition.
FAQ
Can I make this soup vegan?
Yes! You can make this Zucchini Soup vegan by using vegetable broth and substituting the heavy cream with coconut milk or unsweetened almond milk. Just ensure that your bean choice is also vegan.
How can I make this soup spicier?
If you like a bit of heat, consider adding diced jalapeños or red pepper flakes during the sautéing process. You can also garnish with hot sauce when serving for an extra kick!
Can I use frozen zucchini for this recipe?
Yes, frozen zucchini can be used, but it may alter the texture slightly. If using frozen, you can add them directly to the pot, but be sure to allow extra cooking time for them to become tender.
What can I do with leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to four days. You can also freeze it for later use. Just make sure to cool it completely before transferring it to a freezer-safe container.
How can I enhance the flavor of my zucchini soup?
To enhance the flavor, consider adding a splash of lemon juice or vinegar at the end of cooking. Fresh herbs, like basil or dill, added just before serving can also brighten up the dish significantly.
Can I add other vegetables to the soup?
Absolutely! Feel free to incorporate other vegetables such as carrots, celery, or spinach to enhance the nutritional profile of your soup. Just be sure to adjust the cooking time based on the veggies you add.
Zucchini Soup
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.
