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Creamy Light Zucchini Soup

Close-up of a bowl of vibrant green zucchini soup topped with fresh basil leaves and cracked black pepper.
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Make this simple, creamy zucchini soup quickly. It uses garden zucchini and potatoes to achieve a smooth texture with fewer calories.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium zucchini, chopped
  • 1 medium potato, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream (optional, for extra richness)
  • Fresh basil leaves, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the chopped zucchini and potato to the pot. Stir to coat with oil.
  5. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the potato is tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
  7. Stir in the salt and pepper. If using, stir in the heavy cream now.
  8. Heat gently for 2 minutes, but do not boil after adding cream.
  9. Serve hot, garnished with fresh basil.

Notes

  • For a vegan version, skip the heavy cream or substitute with 1/4 cup of full-fat coconut milk or cashew cream.
  • If you prefer a thinner soup, add up to 1/2 cup more broth during the simmering stage.
  • Add 1/2 cup of fresh basil leaves during the last 5 minutes of simmering for a zucchini basil soup variation.

Nutrition

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