Zucchini Soup
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Zucchini Soup
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This easy creamy zucchini soup recipe is a great way to use zucchini and fresh herbs from the garden. It's thick, flavorful, and satisfying!
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Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 3 to 4 cups reduced-sodium vegetable broth or chicken broth
- 2 pounds zucchini ends trimmed, halved lengthwise, cut ½-inch thick; about 4 small/medium
- 1 15-ounce can white beans, such as cannellini or great Northern, rinsed and drained
- 2 cups baby spinach about 2 ounces
- ½ cup mixed chopped tender herbs such as dill, basil, parsley, mint, and chives, plus extra for serving
- ¼ cup grated Parmesan or nutritional yeast
- 1 tablespoon fresh lemon juice plus additional to taste
- ½ cup full fat plain Greek yogurt or sour cream plus additional for serving
Instructions
- In a Dutch oven or similar large pot, melt the butter with the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes—reduce the heat as needed so the onion doesn’t brown. Stir in the garlic, salt, and pepper and let cook 30 seconds.
- Add the zucchini and 3 cups of the broth. Bring to a boil, then reduce the heat to a simmer. Let simmer until the zucchini is tender, about 20 minutes. Stir in the spinach and let wilt.
- Add the beans and tender herbs. With an immersion blender, puree the soup until smooth (you can also carefully transfer it to a blender and puree in batches. Be careful not to overfill the blender, leave the pour hole open, and lay a towel over the top to guard from hot splatters).
- Stir in the Parmesan and lemon juice. If the soup is thicker than you would like, add the remaining broth until you reach your desired consistency.
- Place the Greek yogurt in a bowl and add a few spoonfuls of the soup to it; stir to combine, then return the mixture to the pot and stir until smooth (this keeps the Greek yogurt from curdling). Adjust the seasoning as desired—depending upon your broth, you may want a pinch or two of additional salt. Serve hot, with a dollop of additional yogurt and sprinkle of herbs.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- TO REHEAT: Warm up leftover zucchini soup in a saucepan set over medium heat or in the microwave until it’s warmed through.
- TO FREEZE: Transfer the soup to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 4)
Calories
311kcal
(16%)
Carbohydrates
37g
(12%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Potassium
1.288mg
(0%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
2.723IU
(0%)
Vitamin C
58mg
(64%)
Calcium
233mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 311kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Potassium | 1.288mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 2.723IU | 0% |
| Vitamin C | 58mg | 64% |
| Calcium | 233mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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