Creamy Zucchini Soup Recipe
User Reviews
5
Creamy Zucchini Soup Recipe
Description
The Creamy Zucchini Soup recipe sautés finely chopped onions and garlic before adding zucchini pieces and vegetable broth. Italian seasoning adds herbal notes, while salt and fresh black pepper season the dish. After simmering until the zucchini is tender, the soup is blended with yogurt, creating a creamy texture without using heavy cream. This soup can be served hot or cold and garnished with Parmesan cheese and parsley if desired.
The cooking technique preserves zucchini’s mild flavor while developing depth through aromatic vegetables and seasonings. The yogurt adds subtle tang and creaminess that lightens the soup's mouthfeel. The sautéing step also provides a base of caramelized flavors.
Presented alongside toasted baguette slices or cheese crisps, this soup functions well as a light starter or a wholesome snack. Its texture is smooth yet slightly thick, with a balanced saltiness and hint of herb.
The recipe notes suggest storing leftovers in an airtight container refrigerated for up to five days, and they recommend using an immersion blender for convenience and controlled texture. A homemade Italian seasoning blend is encouraged for flavor customization and salt control.
Ingredients
- 2 tablespoons neutral cooking oil olive or avocado, generic cooking oil
- 1 sweet onion finely chopped, small
- 3 garlic finely minced, cloves
- 1 ½ pounds zucchini about 4 medium
- 3 cups vegetable broth
- 1 teaspoons Italian seasoning
- 1 teaspoons salt to taste
- ¼ teaspoons black pepper
- 2 tablespoons yogurt
- Parmesan Cheese optional, grated
Instructions
- Cut zucchini into ¼-½ inch pieces.
- Sauté onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue sautéing for 1 minute.
- Push the onion to the side and add the cut zucchini. Sauté for 5 minutes, or until the edges begin to lightly brown.
- Pour in broth and add Italian seasoning, salt, and pepper. Bring pot to a boil. Once boiling, reduce heat to medium-low heat and simmer for 15 minutes.
- Turn off heat and add yogurt. Blend ingredients with an immersion blender until smooth and creamy. You can also carefully transfer it to a high speed blender or large food processor and blend until smooth.
- Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!
Notes
- This soup can be served hot or cold depending on preference and occasion.
- Using an immersion blender simplifies the blending process and allows control over texture.
- Homemade Italian seasoning is preferred to manage salt content and tailor flavor.
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1237mg | 52% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 38mg | 42% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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