Creamy Zucchini Soup
This Creamy Zucchini Soup is a silky, vibrant, and naturally vegan summer soup that comes together in under 40 minutes. Fresh zucchini is simmered with garlic and onion, then blended smooth for a light yet satisfying bowl. Perfect served hot or chilled, it's one of the easiest and most delicious zucchini soup recipes you'll ever make.
Equipment
- Large pot
- Immersion blender or countertop blender
- Cutting board and chef's knife
- Ladle
Ingredients
- 5 medium zucchini trimmed and chopped into 1-inch chunks
- 1 large yellow onion diced
- 4 cloves garlic minced
- 4 cups vegetable broth low-sodium
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves loosely packed
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon nutritional yeast optional, for extra savory depth
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Wash and trim the zucchini, then chop into rough 1-inch chunks. Dice the onion and mince the garlic. Set everything aside near the stove.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion along with a pinch of salt and cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic to the pot and stir constantly for 60 seconds until fragrant. Be careful not to let it brown or burn.
- Add the chopped zucchini to the pot and pour in the 4 cups of vegetable broth. Stir everything together and bring the soup to a gentle boil over medium-high heat.
- Reduce the heat to medium-low and let the soup simmer uncovered for 15 to 18 minutes, until the zucchini is completely tender and easily pierced with a fork.
- Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth, about 60 to 90 seconds. If using a countertop blender, transfer the soup in batches, holding a folded kitchen towel over the lid to vent steam safely.
- Stir in the fresh basil leaves, lemon juice, and nutritional yeast if using. Taste and adjust salt and black pepper as needed. If the soup is thicker than you'd like, add a splash of broth to loosen it.
- Ladle the soup into bowls and serve immediately with your choice of toppings such as crispy chickpeas, a drizzle of herb oil, or a swirl of dairy-free yogurt. Alternatively, cool completely and refrigerate to serve chilled.
Notes
For the brightest color and freshest flavor, avoid simmering the zucchini longer than 20 minutes. Season the soup in layers throughout cooking rather than all at once at the end. When blending hot soup in a countertop blender, never fill more than halfway and always vent the lid. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.