- Prepare vegetables
Wash and chop zucchini into 1-inch chunks. Dice onion and mince garlic. Even-sized pieces ensure uniform cooking.
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onions and cook until translucent. Don't brown them to maintain the soup's bright color.
- Add garlic and zucchini
Add garlic and cook until fragrant. Add zucchini chunks and thyme. Stir occasionally to prevent sticking.
- Simmer
Pour in vegetable broth, bring to a boil, then reduce heat and simmer until zucchini is tender. Test with a fork - it should easily pierce through.
- Blend
Remove thyme sprigs. Carefully blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
- Finish
Stir in heavy cream, salt, and pepper. Taste and adjust seasonings. Heat through without boiling.
- Serve
Ladle into bowls and garnish with a drizzle of cream, fresh thyme leaves, and cracked black pepper if desired.
- Calories:185 kcal
- Protein:4 g
- Total Fat:15 g
- Saturated Fat:7 g
- Unsaturated Fat:8 g
- Total Carbs:12 g
- Sugar:6 g
- Fiber:3 g
- Sodium:680 mg
Discover the ultimate comfort food that transforms humble zucchini into a velvety masterpiece. This quick and creamy zucchini soup has roots in Mediterranean cuisine, where fresh vegetables and herbs are celebrated in their purest form. The natural sweetness of zucchini, enhanced by gentle sautéing and blended with aromatic herbs, creates a surprisingly luxurious soup without heavy cream.
Perfect for both summer, when zucchini is abundant, and winter, when you crave something warming yet light. This healthy zucchini soup recipe has become a favorite among home cooks for its simplicity and incredible depth of flavor. The addition of fresh herbs and a touch of lemon zest elevates this soup from simple to sublime.
Whether you’re looking for a quick weeknight dinner or an elegant starter for your dinner party, this versatile soup delivers every time. The silky smooth texture and bright flavors will have everyone asking for seconds!
