Raise your hand if you also have a zucchini plant that you’re barely keeping up with. ????????♀️ It’s a good problem to have but can be overwhelming. More than once a zucchini has someone hid from me during my morning garden harvesting and before I know it I’ve got an almost-too-big zucchini on my hands. These zucchini tend to not be as tender and have bigger seeds that need to be scooped out. It was one of these zucchinis that
forced inspired me to give a simple zucchini soup recipe a try. And to my absolute delight, it turned out delicious!
What I love about soup like this is that once you get the basics down, you can swap in just about any veggie you want. I’ve used this same basic recipe to make cauliflower, potato, butternut squash, and tomato soups.
Why I Like This Recipe
- Zucchini is a great source of vitamin A, providing about 40% of the daily RDI. Vitamin A is vital for eye and immune health. Zucchini also has a number of other vitamins and minerals, like manganese, vitamin C, potassium, magnesium, vitamin K, folate, and copper.
- Zucchini is great for digestion! It has high water content and includes both soluble and insoluble fiber.
- Zucchini is also high in carotenoids, which help support and protect skin, heart, and bone health.
- This simple zucchini soup is delicious hot or cold, meaning its particularly perfect as a cooling summertime meal.
Simple Zucchini Soup
- 1 medium yellow onion, diced
- 5-6 cups cups diced zucchini (about a 1-inch dice)
- 2 tablespoons avocado oil
- 5 cloves garlic, roughly chopped
- 1 bayleaf
- 4 cups stock
- 1/4 cup half and half (optional)
- 1/4 lemon, juiced
- Salt and pepper, to taste
- Heat avocado oil in large pot over medium high heat. When shimmering, add zucchini and onion. Stir and let cook for 15-20 minutes until vegetables begin to caramelize. Stir occasionally but not too often or the vegetables won't brown properly.
- Once vegetables have softened and caramelized nicely, stir in the chopped garlic and cook for one minute, until fragrant.
- Add in bay leaf, stock, 1/2 teaspoon salt, and several grinds black pepper. Bring to a boil, reduce to simmer, simmer for 20-30 minutes until zucchini is very soft.
- Using either an immersion blender or stand blender, blend soup until nice and smooth. You may have to do this in batches, depending on the size of your blender. Return to pot and stir in the half and half (if using) and lemon juice. Taste and adjust seasoning as needed.
- This soup is delicious served hot or cold. Leftovers can be stored in the fridge for 4-5 days.