Description
A silky smooth, nutrient-packed zucchini soup that’s quick, comforting, and sophisticated — ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, grated
- 4 medium zucchini, chopped
- 1 medium potato, chopped
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning or thyme
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for about 3 minutes until translucent. Add grated garlic and cook for 1 more minute.
- Add chopped zucchini, potato, broth, Italian seasoning, salt, and pepper. Stir well to coat the vegetables.
- Cover and bring to a boil. Slightly crack the lid, reduce heat, and simmer for 15–20 minutes until potatoes are fork-tender.
- Use an immersion blender to purée until smooth. Adjust seasoning to taste. If using a regular blender, blend in batches once slightly cooled.
Notes
Use fresh, firm zucchini for best results. For a lighter version, sauté with broth instead of oil, or substitute potato with white beans or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 156 kcal
- Sugar: 5g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: zucchini soup, creamy vegetable soup, easy healthy soup, summer recipes, comfort food