This Zucchini Soup Recipe is going to be your new favorite. It’s such an easy recipe that leaves you with a light fresh healthy soup.
No cream, no butter, no filler – just veggie goodness. Zucchini, garlic and onions are simmered together until softened then blended with fresh herbs.
What is Zucchini Soup
We love Zucchini around here (Check out THIS article). It’s just such a versatile ingredient that can do so many things, and it is very good for you. Fun fact, zucchini is technically a fruit, not a vegetable. No matter what it is, we want it and can’t get enough of it.
You can use zucchini raw as is on a salad, just simply roasted in the oven, or even just grated into many different dishes without any picky eaters finding it (Check out Picadillo, Ropa Vieja). It is packed with vitamins, minerals, and antioxidants. Added bonus, it has has a high fiber content coupled with a low calorie count, which means you are winning all the way around.
When making this recipe, we really wanted to do something simple that allows the zucchini to shine. This recipe is gluten and dairy free, yet we still found a way to make it silky, smooth and so delicious.
Our Tips for Making this Zucchini Soup Recipe
Developing Flavor! Browning the zucchini is the first step and the step that sets this soup above the rest. It adds a lot of flavor to the soup without adding too much time or any extra ingredients. The chunks of zucchini are seared until golden brown and then incorporated with onion and other flavorings.
How to achieve creaminess without cream? To keep this soup dairy free it’s important to use the right amount of liquid to make it creamy. When it is time to blend the soup with an immersion blender or counter top blender it’s a good idea to remove about 1 to 1 1/2 cups of liquid and reserve it on the side. You can add it as needed. This way the soup won’t be too watery.
You can use coconut milk or another alternative milk to make this more of a traditionally creamy soup. To make this soup vegan just sub the chicken broth for vegetable broth. Or if you want it more decadent add 1/2 cup of heavy cream.
What to do With Leftovers? This is a great soup to make a big batch of to have on hand for another day. It will stay in the fridge for 3 days and in the freezer for 3 months.
Try Some of Our Other Delicious Light Soup Recipes
Usually we think of soups as something hot and heavy but we love soups that are on the lighter side. These soups are similar but star different vegetables and herbs Carrot Ginger Soup, Cauliflower Soup , and Cilantro Soup. Each of these are weekly staples when we are incorporating a lot of veggies into our meals.
Zucchini Soup
Course: Healthy Recipes, Soups8
servings10
minutes20
minutes300
kcalIngredients
8 cups zucchini, roughly chopped
2 onions, roughly chop
5 garlic cloves
1/4 cup avocado oil
4 cups of broth
2 cups of spinach
1 pack of basil (about 1/2 cup) stems removed
6 cups of chicken bone broth
2 teaspoons of salt
Freshly cracked pepper
Optional Garnish – chives, basil, olive oil, freshly ground pepper, sour cream or parmigiana cheese
Directions
- In a large pot set the heat to high, add the oil and zucchini. Allow it to sear and become golden and brown on one side. This will take about 3 minutes. Don’t move the zucchini so it browns properly.
- Once one side is browned, add onion and garlic with a teaspoon of salt and freshly cracked pepper. Cook for 5 minutes on high until the onions begin to soften and the edges become golden.
- Add the broth and bring to a boil. Once it is boiling lower the heat to low add the basil and simmer for 15 18 minutes. Once the zucchini and onions have softened add the spinach and turn off the heat. The spinach will automatically wilt with the heat.
- Blend with an immersion blender or vitamix blender until completely smooth. *see not about making the soup creamy. Serve and garnish.
