4.7 from 255 votes
Zucchini Soup
Zucchini Soup is a creamy, smooth blend of sautéed onion, garlic, zucchini, and cannellini beans, simmered in vegetable broth and brightened with lemon juice. Optional heavy cream or dairy alternatives add richness, while fresh herbs, Parmesan cheese, and croutons provide garnish and textural contrast. The finished soup is velvety with subtle herbaceous notes.
Prep Time
10 mins
Cook Time
25 mins
Total Time
34 mins
Servings:
6
Calories:
222 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 222
% 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.