Description
Silky, savory zucchini soup that’s ready in 30 minutes? This creamy bowl of comfort will convert even the biggest veggie skeptics.
Ingredients
Scale
- 2 lbs (900g) zucchini, ends trimmed and cut into chunks
- 1 medium onion (about 1 cup/150g), diced
- 3 cloves garlic, minced
- 2 tablespoons (30ml) olive oil
- 4 cups (950ml) vegetable broth (low-sodium preferred)
- 1/2 cup (120ml) heavy cream or coconut milk
- 1 teaspoon (5g) salt, plus more to taste
- 1/2 teaspoon (2g) freshly ground black pepper
- 1 tablespoon (15g) fresh thyme leaves (or 1 teaspoon dried)
- 1/4 cup (10g) fresh basil leaves, torn
- 1 tablespoon (15ml) fresh lemon juice
- Optional garnishes: croutons, grated Parmesan, toasted pine nuts, swirl of cream
Instructions
- Wash and trim zucchini, then cut into 1-inch chunks. Dice onion and mince garlic, keeping them separate.
- Heat olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and cook for 5-7 minutes until soft and translucent.
- Add minced garlic and cook for another 30-60 seconds until fragrant but not browned.
- Add chopped zucchini and thyme to the pot. Stir to coat with oil and cook for about 5 minutes until zucchini begins to soften.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to maintain a simmer, cover partially, and cook for 15-20 minutes until zucchini is very tender.
- Remove pot from heat and add torn basil leaves. Blend until completely smooth using an immersion blender or transfer in batches to a standard blender.
- Stir in heavy cream or coconut milk and fresh lemon juice. Warm over low heat if needed, being careful not to boil.
- Season with salt and pepper to taste.
- Serve hot with optional garnishes like croutons, Parmesan, pine nuts, or a swirl of cream.