Zucchini Soup
User Reviews
4.7
Zucchini Soup
Description
This Zucchini Soup begins by softening onion and garlic in olive oil, then cooking large chunks of zucchini with broth and dried thyme until tender. Cannellini beans and lemon juice are added before pureeing the mixture to a smooth consistency using an immersion blender. For those preferring richer texture, heavy cream or alternatives like Greek yogurt, sour cream, or coconut milk can be stirred in after blending.
The soup offers a mild vegetable flavor with a slightly tangy brightness from lemon and a creamy or silky mouthfeel depending on added dairy. Fresh herbs, Parmesan, and croutons can be added as toppings to introduce aromatic and crunchy elements.
It can be served as a light lunch or starter and pairs well with bread or sandwiches. Adjust seasoning and lemon juice to taste after blending for balanced flavor.
When blending without an immersion blender, carefully transfer in batches to a standard blender. If using yogurt or sour cream, allow the soup to cool slightly before stirring in to prevent curdling.
Ingredients
- 2 tablespoons olive oil can use butter
- 4 zucchini 2 pounds, ends trimmed and cut in large chunks, medium sized
- 1 onion chopped, small, yellow
- 4 cloves garlic minced
- 4 cups vegetable broth can use chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme dried
- 30 oz cannellini beans rinsed and drained (2 cans
- 1 to 2 tablespoons lemon juice
- 1/2 cup heavy cream optional, can use plain Greek yogurt, sour cream, or coconut milk
- herbs basil, dill, or parsley, for garnish, optional, fresh
- Parmesan Cheese for garnish, optional
- croutons for garnish, optional, homemade
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
- Stir in the beans and lemon juice. Use an immersion blender to blend the soup until smooth. Taste and add additional salt, pepper, or lemon juice, if necessary. For a creamier soup, stir in the heavy cream (or Greek yogurt, sour cream, or coconut milk). See note.
- Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.
Notes
- If an immersion blender isn’t available, blend the soup in batches in a standard blender for about 20 seconds each.
- For a creamier option, stir in 1/2 cup heavy cream, Greek yogurt, sour cream, or coconut milk after blending.
- When using yogurt or sour cream, cool the soup slightly before mixing to avoid curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 936mg | 39% |
| Potassium | 400mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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