Description
A refined zucchini soup with a silky texture, bright herbs, and subtle flavors that make it feel elegant yet approachable.
Ingredients
Scale
- 1 tbsp unsalted butter or extra-virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, smashed and minced
- 1.5 lb zucchini, sliced into 1/4-inch rounds
- 3 cups low-sodium vegetable or chicken stock
- 1/3 cup heavy cream or full-fat coconut milk (optional)
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp fresh basil, finely chopped
- 2 tbsp toasted almonds or pumpkin seeds, chopped
- 1 tsp flaky sea salt for finishing (optional)
Instructions
- Trim ends and slice zucchini into even rounds; finely dice the onion.
- Warm the butter or oil in a medium saucepan over medium heat. Add the onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add zucchini rounds and stir to coat. Sauté for 4–6 minutes until they begin to soften.
- Pour in the stock, bring to a gentle simmer, and cook until the zucchini is very tender, 10–12 minutes.
- Remove from heat. Blend using an immersion blender or transfer in batches to a blender until completely smooth and velvety.
- Return to low heat. Stir in cream and lemon zest; season with salt and pepper to taste. Heat gently until the soup reaches a silky consistency.
- Ladle into warmed bowls and finish with a drizzle of olive oil, scatter chopped basil, and sprinkle with toasted nuts or seeds.
Notes
Use room temperature butter for even sautéing; young zucchini for sweetness and vibrant color. Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg