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Creamy Garden Zucchini Soup

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A creamy, silky smooth zucchini soup that can be enjoyed hot or cold, featuring fresh garden flavors and a hint of herbs. Perfect for any season and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 4 medium fresh zucchini (about 800g / 1.75 lbs), chopped
  • 1 medium yellow onion, diced
  • 2–3 garlic cloves, minced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 4 cups (950 ml) vegetable broth
  • ½ cup (120 ml) heavy cream (or coconut milk for dairy-free)
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Wash and chop the zucchini into roughly 1-inch pieces. Dice the onion finely and mince the garlic cloves. Set aside. (10 minutes)
  2. Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Add diced onions and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant but not browned. (7 minutes)
  3. Add chopped zucchini and 1 teaspoon fresh thyme to the pot. Stir to coat the veggies with butter and aromatics. Cook for about 5 minutes until zucchini starts softening but still holds some shape. (5 minutes)
  4. Pour in 4 cups (950 ml) vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10-12 minutes until zucchini is very tender. (12 minutes)
  5. Remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully and return soup to pot. (5 minutes)
  6. Stir in ½ cup (120 ml) heavy cream and 1 tablespoon fresh lemon juice. Season with salt and pepper to taste. Add a pinch of red pepper flakes if desired. Warm gently over low heat for 2-3 minutes without boiling. (5 minutes)
  7. Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot or chill for at least 2 hours if preferred cold.

Notes

If the soup is too thick after blending, stir in more broth or water to reach desired consistency. Do not skip the lemon juice as it brightens the flavor. For dairy-free, substitute butter with olive oil and heavy cream with coconut milk. Pulse blending to control texture; stop early for chunkier soup or blend longer for ultra-smooth. Soup reheats well and can be frozen for up to 2 months.

Nutrition

Keywords: zucchini soup, creamy zucchini soup, garden zucchini soup, easy soup recipe, hot or cold soup, vegetarian soup, gluten-free soup

Find it online: https://lyrafeast.com/creamy-garden-zucchini-soup-recipe-easy-hot-or-cold-delight/