Light Silky Zucchini Soup

A light and silky summer squash soup, brightened with fresh herbs and a hint of lemon. This Zucchini Soup is perfect for warm days or as a refreshing starter to a seasonal European meal.

Save to Pinterest

By using a medium potato as a natural thickener and blending the soup until smooth, you achieve a velvety texture that feels indulgent while remaining light and healthy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 medium zucchinis (about 800 g), sliced
• 1 medium potato, peeled and diced
• 1 stalk celery, chopped
• 1 liter (4 cups) vegetable broth
• 100 ml (1/2 cup) cream or coconut milk (optional, for creaminess)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Zest of 1/2 lemon
• Extra herbs, finely chopped (for garnish)
• Drizzle of olive oil or swirl of cream (for garnish)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and celery, sauté for 4 minutes until softened.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in zucchini and potato. Cook, stirring occasionally, for 5 minutes.

Step 4

Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes, until vegetables are very tender.

Step 5

Remove from heat. Add parsley, basil, thyme, and lemon zest.

Step 6

Blend the soup with an immersion blender (or in batches in a blender) until smooth and silky.

Step 7

Stir in cream or coconut milk if using. Season to taste with salt and pepper.

Step 8

Reheat gently if needed. Serve hot or chilled, garnished with extra herbs and a drizzle of olive oil or cream.

Zusatztipps für die Zubereitung

For the best results, use an immersion blender directly in the pot to achieve a smooth and silky consistency. Always check broth and cream labels for hidden allergens to ensure the dish remains safe for your guests.

Varianten und Anpassungen

For a vegan version, simply use coconut milk instead of cream. You can also add a handful of baby spinach at the end of the cooking process for extra color and nutrients.

Serviervorschläge

Serve this soup with crusty bread or a sprinkle of toasted seeds for added crunch. A light Sauvignon Blanc pairs beautifully with the herbaceous notes of the soup.

Save to Pinterest

Save to Pinterest

This Zucchini Soup is a versatile addition to any summer menu, offering a refreshing and healthy way to enjoy the season's harvest. Enjoy it either steaming hot or refreshingly chilled.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop and adjust seasoning as needed before serving.

→ What can I substitute for the potato?

Cauliflower or parsnip work well as alternatives to potato for adding body and creaminess when blended. Use about the same amount, diced into similar-sized pieces for even cooking.

→ Can I serve this soup cold?

Absolutely! This soup is delicious chilled, making it perfect for hot summer days. Let it cool completely, then refrigerate for at least 2 hours before serving with a drizzle of quality olive oil.

→ How do I make this soup completely vegan?

Simply use coconut milk instead of dairy cream, or omit the cream entirely for a lighter version. Ensure your vegetable broth is vegan-certified, as some brands contain animal products.

→ Why is my soup too thin or too thick?

Adjust consistency by adding more broth to thin it out, or simmering uncovered for a few extra minutes to reduce and thicken. You can also add a bit more potato or blend in some cooked white beans for body.

→ What other herbs work well in this soup?

Fresh dill, mint, or chives make excellent additions or substitutions. Add them at the end of cooking to preserve their delicate flavors. Dried herbs can be used but reduce quantities by half.