Zucchini Soup
Total Time
34 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.65 out of 5 stars
(85)
Ingredients
6 servings
- 2 tablespoons olive oil, (can use butter)
- 4 medium sized zucchinis, (2 pounds, ends trimmed and cut in large chunks)
- 1 small yellow onion, (chopped)
- 4 cloves garlic, (minced)
- 4 cups vegetable broth, (can use chicken broth)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 30 oz cannellini beans, (rinsed and drained (2 cans)
- 1 to 2 tablespoons lemon juice
- 1/2 cup heavy cream, (optional, can use plain Greek yogurt, sour cream, or coconut milk*)
- Fresh herbs, (basil, dill, or parsley, for garnish, optional)
- Parmesan cheese, (for garnish, optional)
- Homemade croutons, (for garnish, optional)
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Preparation
Step 1
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.
Step 2
Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
Step 3
Stir in the beans and lemon juice. Use an immersion blender to blend the soup until smooth. Taste and add additional salt, pepper, or lemon juice, if necessary. For a creamier soup, stir in the heavy cream (or Greek yogurt, sour cream, or coconut milk). See note.
Step 4
Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.
Step 5
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