This creamy zucchini soup tastes rich and indulgent, but there's NO added milk or cream! It's a perfect way to break in the summer vegetable before it's too hot.
I couldn't believe how fast this soup disappeared when I made it, and it received an enthusiastic thumbs up from everyone except Miki. (Her palate is still acclimating to anything green.)
It's creamy and rich-tasting, but there's no added cream!
This is a very simple recipe that is easy to prep and make, and it's delicious when paired with a gooey cheese crisp!
Ingredients and substitutions
- Olive oil AND butter - The combination lends to a rich taste; you can use all olive oil if you don't tolerate dairy.
- Yellow onion
- Garlic
- Zucchini
- Water - Vegetable broth can also be used.
- Salt and pepper - I like to use red pepper flakes for a little kick, but black pepper works as well.
Recipe steps
Step 1
Gather your ingredients.
Step 2
Heat the butter and olive oil in a large saucepan or pot. Add in the onion and garlic and saute until the onion is soft, about 5-6 minutes.
Step 3
Add in the zucchini slices and cook for 8-10 minutes or until very soft.
Step 4
Add the water and bring the soup to a boil, then lower it to a gentle simmer. Cook the soup for 10 minutes, uncovered.
Step 5
Using an immersion blender or high speed blender, blend the soup until smooth. If using a high speed blender, you may have to split it up in two batches. Check for seasoning and serve!
How to serve
We like to serve this with a cheese crisp (made with my Spelt Tortillas) or a side salad topped with our favorite Italian dressing.
Add a dollop of Greek yogurt or a splash of cream to add extra richness, if you like!
If you're a fan of spicy, you might try my Curried Zucchini Soup!
Creamy Zucchini Soup
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- ¾ cup yellow onion chopped
- 2 garlic cloves
- 1 ½ pounds zucchini sliced into rounds
- 2 ½ cups water
- ¼ teaspoon sea salt plus more to taste
- black pepper or red pepper flakes to taste
Instructions
- Heat the oil and butter in a large saucepan or pot.
- Add in the onion, garlic, sea salt, and a bit of pepper of your choice. Saute for 5-6 minutes or until the onion is soft.
- Stir in the zucchini slices and cook for 8-10 minutes until the zucchini is very soft.
- Add in the water, bring to a boil, then lower the heat to a simmer. Cook the soup for 10 minutes, uncovered.
- Carefully blend the soup using an immersion blender or splitting it up into two batches if using a high speed blender.
- Check the soup for seasoning and serve warm.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Begum
Very nice, simple and easy recipe.
I am thinking of adding some kind of white cooked beans.
Lauren Goslin
Thanks, Begum! Yes, the beans would round out the soup and probably add some thickness. Let me know if you try that!