Light Silky Zucchini Soup (Printable Version)

Silky summer squash soup with herbs and citrus. Light, refreshing, ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 28 ounces), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup cream or coconut milk, optional for creaminess

→ Herbs and Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or swirl of cream

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery, sauté for 4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes.
04 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove from heat. Add fresh parsley, basil, thyme, and lemon zest.
06 - Blend the soup with an immersion blender until smooth and silky, or work in batches using a standard blender.
07 - Stir in cream or coconut milk if using. Season to taste with salt and pepper.
08 - Reheat gently if needed. Serve hot or chilled, garnished with extra herbs and a drizzle of olive oil or cream.

# Expert Advice:

01 -
  • It transforms abundant summer zucchini into something so sophisticated youll want to serve it at dinner parties and still simple enough for Monday lunch.
  • The soup tastes even better the next day when the flavors have had time to meld, making it perfect for meal prep when life gets chaotic.
02 -
  • Never add all your salt at once I once ruined an entire pot by oversalting early in the cooking process instead season in stages and finish with a final adjustment.
  • If blending hot soup in a regular blender fill it only halfway and cover the lid with a kitchen towel while holding it down firmly I learned this safety measure after a volcanic eruption of hot soup all over my ceiling.
03 -
  • Save the liquid from rehydrating dried mushrooms and substitute a quarter cup of the vegetable broth with this umami rich elixir for an incredible depth of flavor that nobody can quite identify.
  • The best texture comes from letting the blended soup rest for about 5 minutes before adding cream allowing air bubbles to rise and escape resulting in a perfectly smooth consistency.
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