Description
This easy creamy zucchini soup is a comforting, dairy-free recipe that transforms humble summer squash into a velvety, luxurious bowl of comfort. Ready in just 30 minutes with simple ingredients, it’s perfect for busy weeknights and various dietary needs.
Ingredients
Scale
- 4 medium zucchinis, chopped (about 6 cups)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low sodium if preferred)
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon smoked paprika (optional, for depth)
- Salt and black pepper to taste
- ½ cup canned coconut milk (for creaminess; substitute with heavy cream if not dairy-free)
- Fresh parsley or chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped zucchini, dried thyme, smoked paprika (if using), salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the zucchini begins to soften.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the zucchini is completely tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. For an ultra-silky texture, you can strain the soup through a fine-mesh sieve, but this is optional.
- Return the soup to the pot and stir in the coconut milk. Warm gently over low heat—do not boil once the coconut milk is added. Taste and adjust seasoning as needed.
Notes
For a richer flavor, you can sauté the onions until caramelized. No coconut milk? Use cashew cream, almond milk, or a splash of regular cream. Add a potato for extra thickness or a pinch of red pepper flakes for heat. If using a regular blender, allow the soup to cool slightly and blend in batches to avoid steam buildup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg