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Best Creamy Zucchini Soup Recipe (Easy 30-Minute Meal)

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This creamy zucchini soup is a quick, comforting, and healthy meal ready in under 30 minutes. It uses simple pantry ingredients and a secret potato trick for a velvety texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 medium zucchini, chopped (about 1 ½ pounds or 680 grams)
  • 1 medium Yukon Gold potato, peeled and cubed (about 1 cup or 150 grams)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ⅓ cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh chives or parsley, chopped, for garnish
  • Optional: extra virgin olive oil or sour cream for garnish

Instructions

  1. Sauté the aromatics. Place a large pot over medium heat and add 2 tablespoons of butter. Once melted, add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for one more minute until fragrant.
  2. Add the vegetables. Toss in the chopped zucchini and cubed potato. Stir to coat in the buttery onion mixture. Cook for 3-4 minutes, stirring a couple of times, until zucchini starts releasing water.
  3. Pour in the broth. Add 4 cups of vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine. Increase heat to high and bring to a gentle boil.
  4. Simmer until tender. Reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender and zucchini is very soft.
  5. Blend until silky smooth. Remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a countertop blender in batches (never fill more than halfway). Blend each batch until smooth, then return to pot.
  6. Stir in the cream. Place pot back over low heat. Stir in ⅓ cup heavy cream. Taste and adjust salt and pepper. Heat through for 2-3 minutes, but do not boil.
  7. Serve immediately. Ladle into bowls and garnish with fresh chives, a drizzle of olive oil, or a crack of black pepper.

Notes

Don’t skip the potato—it’s the secret to creaminess. Brown the onions slightly for deeper flavor. If using a countertop blender, let soup cool for 5 minutes and never fill more than halfway. Season in layers: add some salt at the beginning and adjust at the end. For meal prep, hold off on adding cream until reheating individual portions.

Nutrition

Keywords: creamy zucchini soup, easy zucchini soup, 30-minute soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://emacrave.com/best-creamy-zucchini-soup-recipe-easy-30-minute-meal/