This zucchini soup, also known as courgette soup in some parts of the world, is a delicious vegetable soup recipe that’s perfect for using summer zucchini at its prime.
While this version isn’t technically a cream of zucchini soup recipe, we’d still consider calling this a creamy zucchini soup as it’s just as silky and luxurious as one. The puréed nature of the zucchini makes this soup thick, similar to the way a pumpkin soup recipe or a potato soup recipe would be.
The lack of cream, however, makes this zucchini soup very healthy. It also makes the soup light enough to work as a summer lunch or an appetizer for a dinner party. All you need to make this soup is a saucepan and a blender, and this zucchini soup recipe is ready in no time.
This zucchini soup is vegetarian but if you’re looking to make it vegan-friendly, swap out the unsalted butter for margarine or olive oil. For other vegan-friendly soups, check out our Moroccan lentil soup recipe here.
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Cook time: 30 minutes
Prep time: 5 minutes
Idle time:
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Ingredients
- 1 tbsp unsalted butter or margarine/olive oil for vegan-friendly version
- 2 tbsp extra-virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove thinly sliced
- kosher salt
- freshly ground pepper
- 1 1/2 pounds zucchini halved lengthwise and sliced 1/4" thick
- 2/3 cup vegetable stock or low-sodium broth
- julienned raw zucchini to garnish
Instructions
- Add the butter and olive oil to a large saucepan and warm over medium heat. Once the butter has melted, add the onion and garlic; sauté until the onion is translucent. Season with a pinch of salt and pepper.
- To the saucepan, add the sliced zucchini and give everything a stir. Cook for about 10 minutes until the zucchini is tender and softened.
- Pour in the vegetable stock with 1 1/2 cups of water and bring the mixture to a simmer. Let the zucchini simmer in this liquid for about 10 minutes until its very tender.
- Transfer the zucchini mixture in the saucepan to a blender or food processor. Blend until the mixture is puréed, then transfer back into the saucepan. Season with a pinch of salt and pepper, then stir everything to combine. Serve hot or cold with zucchini garnish.
Additional information
Recipe adapted from foodandwine.com
