This vibrant zucchini soup transforms humble summer squash into an elegant, silky bowl of pure comfort. Unlike heavy cream-based soups, this recipe lets the delicate, fresh flavor of zucchini shine through while creating a naturally creamy texture that feels indulgent without being overwhelming. The beautiful pale green color speaks to the soup’s garden-fresh origins, while aromatic herbs and a touch of lemon brighten every spoonful. Perfect for using up an abundance of zucchini from your garden or farmer’s market, this soup is light enough for warm weather yet satisfying enough to serve as a complete meal.
Serves: 4-5 people
What You Need
- 3 pounds fresh zucchini
- 1 medium white onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
Preparing the Vegetables
Wash the zucchini thoroughly and trim off both ends. Cut them into rounds about half an inch thick. You don’t need to peel the zucchini because the skin adds nutrition and a lovely green color to the finished soup.
Peel the onion and chop it into small pieces. Peel the garlic cloves and chop them finely. Wash the fresh herbs and remove the leaves from their stems.
Starting the Soup
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. The onion should smell sweet and look glossy.
Add the chopped garlic to the pot and cook for another minute until it releases its aroma. Be careful not to let the garlic turn brown, as this can make it taste bitter.
Cooking the Zucchini
Add all the sliced zucchini to the pot with the onions and garlic. Stir everything together and cook for 8-10 minutes, stirring occasionally. The zucchini will start to soften and release some of its moisture.
Pour the vegetable broth into the pot and bring the mixture to a boil. Once it’s boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes. The zucchini should be very tender and easily mashed with the back of a spoon.
Creating the Smooth Texture
Remove the pot from heat and let it cool for a few minutes. Add the fresh basil and thyme leaves to the soup. Using an immersion blender, blend the soup until it’s completely smooth and creamy. If you prefer some texture, blend only three-quarters of the soup and leave some small pieces.
If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Make sure the soup has cooled enough to prevent splattering, and never fill the blender more than halfway.
Adding the Finishing Touches
Return the blended soup to the pot if you used a regular blender. Stir in the heavy cream, lemon juice, salt, and white pepper. Add the butter and stir until it melts completely into the soup.
Taste the soup and adjust the seasonings. You might want more salt for depth, more lemon juice for brightness, or more pepper for warmth. The soup should taste fresh and clean with a hint of richness from the cream.
Serving Your Soup
Heat the soup gently over low heat until it’s warmed through. Ladle into bowls and serve immediately. This soup is wonderful on its own or paired with crusty bread, grilled cheese sandwiches, or a light salad with fresh tomatoes.
For a beautiful presentation, you can garnish each bowl with a small drizzle of cream, a few fresh herb leaves, or a sprinkle of freshly ground black pepper.
Make-Ahead Tips
This soup actually tastes even better the next day as the flavors have time to meld together. Store it in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, warm it gently over low heat and add a splash of broth or cream if it has thickened too much. The fresh herbs can be added just before serving to maintain their bright flavor.
