Description
This creamy zucchini soup is a comforting and flavorful dish perfect for any season. Made with fresh zucchini, tender potatoes, and aromatic seasonings, it offers a smooth, velvety texture and a perfect balance of savory flavors. Ideal for a light lunch or dinner, this soup is easy to prepare and can be adapted for vegetarian diets.
Ingredients
Scale
Vegetables
- 3 pounds zucchini, chopped
- 1 large Russet potato, peeled and diced
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
Fats and Oils
- 1 tablespoon olive oil
- 2 tablespoons butter
Liquids
- 4 cups chicken or vegetable broth
Seasonings
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prep Ingredients: Slice and chop the zucchini into half-moon pieces or smaller if desired. Peel and dice the potato. Chop the onion and mince the garlic.
- Sauté Onion: In a large soup pot over medium-high heat, heat the olive oil and butter. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant, taking care not to burn it.
- Cook Vegetables: Add the chopped zucchini, diced potato, chicken or vegetable broth, and Italian seasoning to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot with the lid slightly ajar. Let it cook for about 20 minutes or until the zucchini and potato are tender.
- Blend Soup: Using an immersion blender or carefully transferring the soup to a regular blender, blend until smooth or leave some chunks for texture, according to your preference. If using a regular blender, allow the soup to cool slightly to avoid splattering. Season with salt and pepper generously, about 1/2 teaspoon of salt or to taste.
Notes
- You may use vegetable broth to keep the soup vegetarian.
- Adjust the thickness of the soup by adding more broth or water if desired.
- For a vegan version, substitute butter with a plant-based alternative.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.
- Let the soup cool before blending for safety and ease.
