Save to Pinterest Bright, silky, and bursting with the freshness of summer squash, this Zucchini Soup is a light and refreshing dish. With a touch of lemon zest and a blend of aromatic herbs, it is a sophisticated yet simple way to enjoy the season's bounty. Perfect for warm days or as an elegant starter, this soup is both healthy and satisfying.
Save to Pinterest This European-inspired soup highlights the delicate flavor of fresh zucchini. By simmering the vegetables in a savory broth and blending them with fresh basil, parsley, and thyme, you create a vibrant dish that is as beautiful as it is delicious. Whether served hot or chilled, it’s a versatile addition to your summer menu.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium zucchinis (about 800 g), sliced
- 1 medium potato, peeled and diced
- 1 stalk celery, chopped
- 1 liter (4 cups) vegetable broth
- 100 ml (1/2 cup) cream or coconut milk (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon
- Extra herbs, finely chopped (for garnish)
- Drizzle of olive oil or swirl of cream (for garnish)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and celery, sauté for 4 minutes until softened.
- Step 2
- Add garlic and cook for 1 minute until fragrant.
- Step 3
- Stir in zucchini and potato. Cook, stirring occasionally, for 5 minutes.
- Step 4
- Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes, until vegetables are very tender.
- Step 5
- Remove from heat. Add parsley, basil, thyme, and lemon zest.
- Step 6
- Blend the soup with an immersion blender (or in batches in a blender) until smooth and silky.
- Step 7
- Stir in cream or coconut milk if using. Season to taste with salt and pepper.
- Step 8
- Reheat gently if needed. Serve hot or chilled, garnished with extra herbs and a drizzle of olive oil or cream.
Zusatztipps für die Zubereitung
To ensure a smooth result, use a high-quality immersion blender or a standard blender in batches. Using a chef's knife and a sturdy cutting board for the initial prep will make the sautéing process more efficient. Make sure the potato is diced small so it softens at the same rate as the zucchini.
Varianten und Anpassungen
For a completely vegan version, use coconut milk instead of cream. You can also add a handful of baby spinach at the very end before blending for a boost of nutrients and a deeper green color. If you prefer a thinner soup, simply add a splash more vegetable broth after blending.
Serviervorschläge
This light soup pairs beautifully with crusty bread or a sprinkle of toasted seeds for added crunch. For a sophisticated meal, serve it alongside a glass of crisp Sauvignon Blanc. Don't forget the final garnish of fresh herbs and a drizzle of oil to make the presentation pop.
Save to Pinterest Each serving of this vibrant Zucchini Soup contains approximately 130 calories, 7g of fat, 15g of carbohydrates, and 3g of protein. It is a nutritious, low-effort meal that brings the best of the garden to your table.
Recipe Q&A
- → Can I freeze zucchini soup?
Yes, zucchini soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Leave space for expansion and thaw overnight in the refrigerator before reheating gently.
- → How do I make the soup vegan?
Simply omit the cream or substitute with coconut milk for a dairy-free version. Use vegetable broth and skip any cheese garnishes. The soup remains creamy and satisfying without animal products.
- → What can I serve with zucchini soup?
Crusty bread or garlic toast makes excellent accompaniments. For a complete meal, pair with a fresh green salad or quiche. Toasted pumpkin seeds or croutons add nice texture contrast on top.
- → Can I serve this soup cold?
Absolutely. This zucchini soup works beautifully served chilled, making it perfect for summer entertaining. Chill for at least 4 hours to allow flavors to meld, then serve with a garnish of fresh herbs.
- → How long does zucchini soup keep in the refrigerator?
Stored properly in an airtight container, zucchini soup lasts 4-5 days refrigerated. The flavors often improve after a day as the herbs and vegetables have more time to infuse the broth.