Creamy Zucchini Soup
This vibrant green soup is delightfully smooth and full of fresh flavor. Zucchini, onion, and garlic are simmered with herbs, then blended with cannellini beans to create a surprisingly creamy texture without much dairy. It's a quick, healthy, and satisfying meal for any day.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups zucchini (about 4 medium) ends trimmed and cut in large chunks)
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 tbsp lemon juice (fresh)
- ¼ cup heavy cream (optional)
Topping(Optional)
- croutons (homemade or store-bought)
- fresh dill or parsley
- Parmesan cheese
Instructions
- Sauté the veggies: In a large Dutch oven or pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
- Simmer the soup: Add the 4 cups chopped zucchini, 4 cups vegetable broth, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon dried thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the zucchini is very tender.
- Blend until smooth: Add the rinsed cannellini beans to the pot. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy.
- Finish and serve: Turn off the heat and stir in 1 tablespoon of fresh lemon juice and the optional ¼ cup of heavy cream. Taste and adjust seasonings if needed. Serve hot with your favorite toppings or garnishes.
Notes
- For the best flavor, I recommend using fresh lemon juice, not bottled.
- The green skins on the zucchini give this soup its beautiful, vibrant color.
- Feel free to use chicken broth if you don't need this to be vegetarian.
- This soup is a fantastic way to use up extra zucchini from the garden.
- A dollop of plain Greek yogurt is also a great alternative to heavy cream.