Here We Go, Another Wonderful Way to Use Zucchini
I learned my lesson a few seasons back: when it comes to planting zucchini, one plant is more than enough! Anyone who’s ever grown zucchini knows that once they start producing, they just don’t stop. It’s like they have a mission to take over the garden. Which, to be honest, is wonderful—but it means you need to have plenty of recipes up your sleeve to use them up. Over the years, I’ve collected a bunch of zucchini recipes, from breads to fritters, but this Creamy Zucchini Soup has quickly become one of my favorites. It’s a great way to transform those garden-fresh zucchinis into something comforting and delicious. Plus, it’s so easy to make, and the flavor is out of this world. If you’ve got a zucchini plant (or even just a few zucchinis from the market), this recipe is a must-try!
Did You Know?
Zucchini is not only low in calories but also high in essential nutrients like vitamin A, vitamin C, potassium, and dietary fiber. It’s known for its hydrating properties due to its high water content. This soup takes advantage of zucchini’s versatility, blending it into a smooth, creamy consistency. The addition of fresh herbs and a hint of cream enhances the flavor profile, making it a satisfying dish. This recipe is a great way to use up an abundance of zucchini, especially during the peak summer months.
Yield: 4 servings
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Personal Tip: Cooking the onions until they are golden brown will add a deeper flavor to the soup. If you like a little kick, add a pinch of red pepper flakes along with the garlic.
Cook the Zucchini:
Add the sliced zucchini to the pot and cook for about 5 minutes, stirring occasionally. The zucchini should start to soften.
Personal Tip: For a richer flavor, let the zucchini brown slightly before adding the broth. This caramelizes the natural sugars in the zucchini and adds a lovely depth to the soup.
Add the Broth and Seasonings:
Pour in the vegetable broth and add the salt, black pepper, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the zucchini is very tender.
Personal Tip: If you prefer a more herby flavor, try adding a sprig of fresh thyme instead of dried, removing it before blending.
Blend the Soup:
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
Personal Tip: For an extra creamy texture, strain the soup through a fine-mesh sieve after blending. This step is optional but results in a luxurious, silky finish.
Add Cream and Cheese:
Stir in the heavy cream (or coconut milk) and grated Parmesan cheese (if using). Continue to cook for another 2-3 minutes until heated through.
Personal Tip: If you’re using coconut milk, add a squeeze of lime juice just before serving to brighten the flavors and cut through the richness.
Serve:
Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or a side salad.
Personal Tip: For added texture, top the soup with toasted pumpkin seeds or croutons. A drizzle of extra virgin olive oil also adds a nice finishing touch.
Nutritional Information (Per Serving):
Calories: 180, Protein: 4g, Carbohydrates: 12g, Sugars: 6g, Total Fat: 14g, Saturated Fat: 6g, Sodium: 600mg, Fiber: 2g
Kitchen Tips, Great Ideas, How to Save Money
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Fresh Ingredients: Use fresh zucchini and herbs to maximize the flavor and nutritional value of your soup. Fresh produce enhances the taste significantly.
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Bulk Buying: Purchase zucchini and onions in bulk, especially during the peak season, to save money. Bulk buying often comes with discounts and reduces packaging waste.
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Broth Options: Homemade vegetable broth can be more cost-effective and flavorful than store-bought options. Make a large batch and freeze portions for future use.
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Oil Alternatives: While olive oil adds a rich flavor, you can use grapeseed oil or avocado oil as alternatives. These oils have different health benefits and can be more economical.
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Dairy-Free Option: Coconut milk is a great dairy-free alternative that adds a creamy texture without the lactose. It also provides a subtle, unique flavor to the soup.
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Parmesan Substitutes: For a vegan option, nutritional yeast can be used instead of Parmesan cheese. It provides a cheesy flavor and is packed with B vitamins.
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Garnish Ideas: Fresh herbs like basil or parsley not only add a burst of color but also enhance the soup's aroma and flavor. Consider growing your own herbs to save money.
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Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
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Freezing: This soup freezes well. Make a large batch and freeze individual portions for quick meals. Thaw in the refrigerator overnight and reheat on the stovetop.
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Serving Suggestions: Pair this creamy zucchini soup with a slice of whole-grain bread or a mixed greens salad for a complete meal. Adding a side of roasted vegetables can also make for a nutritious and filling meal.
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Nutritional Boost: Add a handful of spinach or kale during the blending process for an extra dose of vitamins and minerals. These greens blend well and do not overpower the zucchini flavor.
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Eco-Friendly: Use reusable storage containers and buy ingredients in bulk to reduce plastic waste. Consider composting vegetable scraps to create nutrient-rich soil for gardening.
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Meal Prep: Prepare the soup base (without the cream) in advance and store it in the refrigerator. Add the cream just before serving for the freshest taste and texture.
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Seasoning Variations: Experiment with different herbs and spices, such as dill, oregano, or paprika, to customize the soup to your liking. Adding a pinch of nutmeg can also enhance the flavor.
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Healthy Toppings: Top the soup with toasted pumpkin seeds or croutons for added texture and a nutritional boost. These toppings can also make the soup more satisfying and enjoyable.
There Are Several Varieties of Zucchinis
Zucchinis come in more varieties than most people realize! While the classic green zucchini is the most well-known, there are several other types worth trying. The golden zucchini has a vibrant yellow skin and a slightly sweeter taste, making it great for adding color to your dishes. The round zucchini, sometimes called an "Eight Ball," is perfect for stuffing and baking. For something different, try the striped cocozelle zucchini, which has a slightly firmer texture and a mild, nutty flavor. All of these varieties can be used in this creamy soup, each bringing its own unique flavor and texture to the dish. Whether you grow your own or pick them up at the farmers market, experimenting with different types of zucchini can add a fun twist to your favorite recipes!