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–+ servings
close up image of creamy zucchini soup with spiralized zucchini on top

Creamy Zucchini Soup

mylifeinbalancegroup.com/creamy-zucchini-soup/
30-minute zucchini soup uses a handful of ingredients to produce a silky, creamy summertime soup that's as nutritious as it is delicious.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large, heavy-bottomed pot
  • Large wooden spoon
  • immersion blender or standard blender

Ingredients

  • 1 tablespoon butter (or ghee, or neutral oil)
  • 1 medium yellow onion (chopped, approximately 1 cup)
  • 3 cloves garlic (minced)
  • 6 cups chopped zucchini (approximately 6-7 medium zucchini)
  • 1 teaspoon salt (more or less to taste)
  • ¼ teaspoon freshly cracked black pepper (more or less to taste)
  • 1 ½ cups low-sodium vegetable broth (or chicken broth)

Instructions

  • Place large pot on stovetop over medium heat. Add 1 tablespoon butter and heat, swirling and tilting pot occasionally to distribute butter across entire surface, until butter is melted.
  • Once butter is melted, add 1 medium yellow onion and stir to incorporate. Sauté chopped onions, stirring occasionally, 5 minutes or until softened.
  • Add 3 cloves garlic and stir to incorporate. Sauté garlic and onions, stirring occasionally, 2 minutes or until garlic is softened and fragrant.
  • Add 6 cups chopped zucchini, 1 teaspoon salt, and ¼ teaspoon freshly cracked black pepper to pot. Stir to incorporate into onions and garlic mixture. Sauté zucchini, stirring occasionally, 10 minutes or until softened.
  • Pour 1 ½ cups low-sodium vegetable broth into pot. Stir to incorporate, making sure to scrape up any browned bits of food that may have stuck to bottom of pot. Reduce heat under pot to low and simmer mixture 15 minutes, stirring frequently.
  • After 15 minutes, remove pot from heat. Let mixture cool slightly, then insert immersion blender into pot and purée ingredients together until fully combined into smooth, creamy mixture.
  • Taste soup and stir in additional salt or black pepper if desired. When satisfied with flavor, portion soup into serving bowls and serve immediately.

Recipe Notes

  • Zucchini: To ensure everything cooks evenly, be sure to chop the zucchini into evenly-sized pieces, as large or small as you like.
  • Consistency: For extra velvety zucchini soup, add 2-4 tablespoons of full-fat coconut milk or heavy cream (at room temperature) the soup before puréeing.
  • Make it Vegan/Dairy Free: Instead of butter, use neutral oil or a vegan butter alternative.
  • Make it Whole30/Paleo: Use ghee or neutral oil instead of butter.

Nutrition Information (Approximate)

Serving Size: 1serving (approximately 8 ounces)Calories: 111calProtein: 6gFat: 4gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 825mgPotassium: 1025mgTotal Carbs: 16gFiber: 4gSugar: 10gNet Carbs: 12gVitamin A: 775IUVitamin C: 65mgCalcium: 74mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/creamy-zucchini-soup/