Zucchini Soup- use your garden zucchini to make this creamy zucchini soup. The soup is made with onion, garlic, herbs, zucchini, and white beans that are blended to thicken the soup. Ladle into bowls and top with homemade croutons or serve with crusty bread.
Zucchini Soup Recipe
Zucchini Soup- use your garden zucchini to make this creamy zucchini soup. The soup is made with onion, garlic, herbs, zucchini, and white beans that are blended to thicken the soup. Ladle into bowls and top with homemade croutons or serve with crusty bread.
Equipment
- Dutch Oven (I love using my Staub for cozy soups!)
- Immersion Blender (This makes it easy to puree right from the pot!)
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.
Notes
If you don’t have an immersion blender, you can transfer the soup to a blender, in batches, and blend for 20 seconds or until smooth.
For a creamier soup, add ½ cup heavy cream, plain Greek yogurt, sour cream, or coconut milk for a vegan/dairy free option. If you are using yogurt or sour cream, let the soup cool down for a bit and then stir it in. This will prevent the yogurt or sour cream from curdling.
