Light Summer Zucchini Soup (Printable Version)

Silky summer squash soup with fresh herbs, lemon zest, and optional cream. Light and refreshing in 40 minutes.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 28 ounces), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional

→ Herbs and Seasonings

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Fresh herbs, finely chopped
16 - Extra virgin olive oil or heavy cream for drizzling

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sautéing for 4 minutes until softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove from heat and stir in fresh parsley, basil, thyme, and lemon zest, allowing flavors to meld.
06 - Using an immersion blender, purée the soup until smooth and silky. Alternatively, blend in batches using a stand blender, returning to pot.
07 - Stir in cream or coconut milk if desired. Adjust seasoning with additional salt and pepper to taste.
08 - Reheat gently over low heat if necessary. Serve hot or well-chilled, garnished with chopped fresh herbs and a drizzle of olive oil or cream swirl.

# Expert Advice:

01 -
  • It's ready in under 45 minutes, making it perfect for those nights when you want something nourishing without the fuss.
  • The soup tastes elegant enough to serve guests but honest enough to eat in your kitchen clothes on a Tuesday.
  • One pot, one blender, and you've turned humble zucchini into something that tastes like summer in a bowl.
02 -
  • Don't skip blending the soup completely—even flecks of unblended vegetable will make it feel grainy instead of silky, which is the whole point.
  • If you're serving it cold, chill it properly in the fridge for at least two hours; cold soup tastes flatter than hot soup, so you may need to add a pinch more salt and a squeeze more lemon.
03 -
  • Make this soup when zucchini are in season and freeze it in portions—it thaws beautifully and tastes just as silky months later.
  • If your soup breaks when you add cream and it looks separated or curdled, whisk in a splash of cold broth to bring it back together smoothly.
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