Description
Light, creamy, and nourishing, this Zucchini Soup is a simple yet elegant way to enjoy summer’s bounty. Perfect served hot or chilled, it’s an easy recipe that highlights fresh zucchini with a smooth, velvety texture and delicate flavors.
Ingredients
Vegetables
- 3 medium zucchinis, chopped
- 1 small onion, diced
Liquids
- 2 cups vegetable or chicken broth
- ½ cup milk or coconut milk
Other Ingredients
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil, to taste
Instructions
- Sauté onions: Heat olive oil in a saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Cook zucchini: Add the chopped zucchini to the saucepan and cook for another 5 minutes, stirring occasionally until slightly softened.
- Simmer with broth: Pour in the vegetable or chicken broth and bring to a simmer. Let it cook for 10 minutes until the zucchini is tender and flavors meld together.
- Blend the soup: Remove the saucepan from heat. Using a blender or immersion blender, carefully blend the soup until smooth and creamy. Return the blended soup to the pot.
- Finish soup: Stir in the milk or coconut milk to add creaminess. Season the soup with salt, pepper, and fresh basil according to your taste preferences. Warm through gently before serving.
Notes
- For garnish, add a sprinkle of Parmesan cheese or a light drizzle of extra virgin olive oil for enhanced flavor.
- Chill the soup in the refrigerator for a refreshing cold summer option.
- You can substitute coconut milk to make it dairy-free and add a subtle sweetness.
- Use fresh basil for the best aromatic experience.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Soup / Starter
- Method: Blending
- Cuisine: Mediterranean
