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I’m excited to share my favorite creamy zucchini soup recipe with you! It’s a great way to use up garden zucchinis. This soup is both healthy and tasty.
This recipe is easy and delicious. It uses zucchini, onions, garlic, and potatoes. You can add your favorite herbs and cheeses too.
This creamy zucchini soup will be your favorite. It’s perfect for any season and keeps well in the freezer. Let’s start cooking!
5 Reasons You’ll Love This Recipe
I’m excited to share why this easy zucchini soup is a favorite in my kitchen. It’s a healthy way to use up garden zucchini.
This soup is super easy to make. You’ll have a tasty meal ready fast, perfect for busy nights. Plus, it’s creamy without cream, thanks to potatoes.
This soup is full of nutrients. It’s a great way to eat more veggies. You can also change it up with different herbs and cheeses.
It’s also great for meal prep. Make a big batch and eat it all week. This soup reheats well, saving you time.
- Simple and quick to prepare
- Naturally creamy without added cream
- Nutrient-rich and healthy
- Customizable with various add-ins
- Great for meal prepping
This recipe lets me enjoy a comforting soup that’s also healthy. It’s my top choice for a quick, satisfying meal.
Exact Ingredients List (+ Possible Substitutes)
This zucchini soup recipe is super versatile! Let’s look at the ingredients and some tasty substitutes. It’s easy to make this vegetable soup your own.
- 4 medium zucchini, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 potatoes, peeled and cubed
- 4 cups vegetable broth
- Salt and pepper to taste
Optional ingredients to enhance your soup:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh herbs (basil, thyme, or parsley)
Don’t have all the ingredients? No worries! Here are some soup substitutions I’ve tried:
- Swap zucchini for yellow squash or pumpkin
- Replace potatoes with white beans for extra protein
- Use coconut milk instead of cream for a dairy-free option
Feel free to adjust the recipe based on your preferences or dietary needs. The beauty of this zucchini soup lies in its flexibility!
Instructions
Are you ready to make zucchini soup? Let’s start with this simple recipe. First, I sauté onions and garlic in a big pot until they smell good. Then, I add zucchini and potatoes, making sure they get coated with the flavors.
Next, I pour in vegetable broth and let it simmer. We cook until the veggies are soft, which takes about 15 minutes. Now, it’s time to blend!
To get a smooth soup, I blend it with an immersion blender in the pot. If you don’t have one, move the soup to a blender in small parts. Make sure it cools down a bit before blending to stay safe.
- Return the blended soup to the pot
- Stir in cream or cheese if desired
- Season with salt and pepper to taste
- Garnish with fresh herbs or croutons
This recipe makes a tasty soup in about 30 minutes. You’ll get a creamy, comforting zucchini soup. It’s great for any day. Enjoy your homemade soup!
Tips, Tricks & Storing
I love making a big batch of zucchini soup for easy meal prep. To get the best flavor, I never peel the zucchini unless it’s huge. The skin adds color and nutrients to the soup.
When it comes to zucchini soup storage, you’ve got options. Keep it in the fridge for up to 5 days in an airtight container. For longer storage, freezing soup is a great choice. Pour cooled soup into freezer-safe bags or containers, leaving some room for expansion. It’ll stay good for up to 3 months.
Reheating soup is a breeze. If frozen, thaw it overnight in the fridge. Then, warm it up on the stove over medium heat, stirring occasionally. You can also use the microwave, heating in 1-minute intervals and stirring between each.
- Store in fridge: Up to 5 days
- Store in freezer: Up to 3 months
- Reheat: Stove or microwave
By making extra and freezing soup, you’ll always have a quick, healthy meal on hand. It’s perfect for those busy nights when cooking feels like too much work!
Recipe Variations & Serving Suggestions
This zucchini soup recipe is super versatile! For a cheesy twist, add grated cheddar or crumbled feta. Herbs like basil or thyme can make it taste fresh.
There are many toppings you can use. Try sour cream, crispy bacon bits, or toasted pumpkin seeds. My favorite is Parmesan cheese and extra virgin olive oil.
Pair this soup with crusty sourdough bread for dipping. A light salad with tangy vinaigrette is great too. It’s perfect hot or cold, making it great for any season.