Creamy Zucchini Soup

A silky, comforting zucchini soup made with simple ingredients, finished with herbs and a touch of cream for a light yet satisfying bowl.

This creamy zucchini soup is a simple, elegant recipe that turns everyday ingredients into a smooth and comforting meal. It is perfect for a light lunch, a cozy starter, or an easy weeknight dinner. Fresh zucchini, onion, garlic, and vegetable broth create a balanced base, while a little cream adds richness without overpowering the delicate flavor of the vegetables.

Ingredients

• 3 medium zucchini, sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 1 minute more, until fragrant.
4. Add the zucchini and potato, then season with salt, black pepper, thyme, and nutmeg.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat, cover, and simmer for 18 to 20 minutes, or until the vegetables are very tender.
7. Remove from the heat and blend the soup with an immersion blender until smooth, or carefully transfer it to a blender in batches.
8. Return the soup to the pot if needed, then stir in the cream or coconut milk.
9. Taste and adjust the seasoning as desired.
10. Ladle into bowls and garnish with chopped parsley before serving.