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Easy Creamy Zucchini Soup

A close-up of creamy zucchini soup in a white bowl, topped with a swirl of cream and cracked black pepper.
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Make a smooth, comforting zucchini soup quickly. This recipe yields a creamy texture perfect for a light lunch or dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 medium zucchini, chopped (about 6 cups)
  • 1 medium potato, peeled and diced (optional, for extra thickness)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or unsweetened cashew milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Add the chopped zucchini and potato (if using) to the pot. Stir to coat.
  5. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the zucchini and potato are very tender, about 15 minutes.
  6. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a standard blender and blend until silky.
  7. Return the soup to low heat. Stir in the heavy cream (or cashew milk), salt, and pepper. Heat through gently, but do not boil.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For a vegan version, substitute the heavy cream with 1/2 cup of soaked and blended raw cashews or unsweetened cashew milk.
  • If you prefer a lighter soup, omit the potato and use only 3 cups of broth initially, adding more liquid later if needed for desired consistency.
  • Serve warm, garnished with fresh herbs or a drizzle of olive oil.

Nutrition

Find it online: https://delishdreams.com/creamy-zucchini-soup-recipe/