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Creamy Zucchini Soup

A wholesome, creamy zucchini soup with fresh herbs that's perfect for busy weeknights when your family craves something warm and homemade.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini, chopped (about 2 pounds)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil, chopped

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Stir in minced garlic and cook for another minute until fragrant.
  2. Add chopped zucchini, thyme, salt, and pepper to the pot. Stir everything together and let the zucchini cook for 3-4 minutes to release moisture and concentrate flavors.
  3. Pour in the broth and bring the mixture to a boil. Reduce heat to medium-low and simmer for 12-15 minutes until the zucchini is completely tender and easily pierced with a fork.
  4. Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until completely smooth and creamy. If using a regular blender, work in batches and be cautious with hot liquid. Stir in heavy cream and fresh basil, then taste and adjust seasonings as needed.

Notes

Perfect for meal prep, this soup actually tastes even better the next day as the flavors meld together. Make a double batch on Sunday for easy lunches throughout the week. Don't rush the onion-cooking process, avoid adding cream while boiling, and don't over-blend. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Yellow squash works beautifully in place of zucchini, and Greek yogurt can replace heavy cream for a lighter version.