Creamy Zucchini Soup: A Comforting Bowl of Flavor
As the cooler months approach, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. This creamy Zucchini Soup is the perfect blend of simple ingredients and rich flavors, making it an ideal dish for any occasion. Whether you’re looking for a light lunch or a cozy dinner, this recipe is sure to become a favorite in your household. Plus, it’s easy to customize for a vegan-friendly option!
Ingredients:
- 2 tablespoons olive oil or butter 🧈
- 1/2 onion, chopped 🧅
- 2 medium-sized potatoes, peeled and chopped 🥔
- 2 medium-sized zucchini, chopped (approximately 6 cups, chopped) 🥒
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 🌿
- 1/4 teaspoon dried oregano 🌿
- 1/4 teaspoon paprika 🌶️
- 4 cups vegetable broth or chicken broth 🍲
- Salt and pepper, to taste 🧂
- 1/2 cup milk (optional, can replace with nondairy milk for vegan recipe) 🥛
- 1 1/2 cups shredded cheddar cheese (optional, can omit for vegan recipe) 🧀
Instructions:
- Sauté the Onion
Heat the olive oil or butter in a large soup pot over medium heat. Add the chopped onion and sauté for a few minutes until it becomes soft and translucent. This will help build a flavorful base for the soup. 🧅 - Add the Vegetables and Spices
Add the chopped potatoes, zucchini, broth, thyme, oregano, and paprika to the pot. Increase the heat to high and bring the mixture to a boil. 🥔🥒🍲 - Simmer the Soup
Once the soup reaches a boil, reduce the heat to medium and allow it to simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork. This step ensures all the flavors meld together perfectly. ⏳ - Purée the Soup
Let the soup cool slightly before transferring it in batches to a food processor or blender. Purée the soup until it reaches a smooth, creamy consistency. 🥣 - Finish with Milk and Cheese
Return the puréed soup to the pot and bring it to a gentle boil. Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. If you’re making a vegan version, simply skip the cheese and use your preferred nondairy milk. 🥛🧀 - Season and Serve
Taste the soup and adjust the seasoning with salt and pepper to your liking. Serve warm, and enjoy the comforting flavors of this delightful zucchini soup. 🍽️
Nutrition Information:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 250 Kcal per serving
- Servings: 4 servings
This Zucchini Soup is not only delicious but also versatile. With a few simple adjustments, it can easily be made vegan, making it a great choice for a variety of dietary preferences. So, grab your ingredients and cozy up with a bowl of this creamy goodness!
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Zucchini Soup
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
2 tablespoons olive oil or butter 🧈
1/2 onion, chopped 🧅
2 medium-sized potatoes, peeled and chopped 🥔
2 medium-sized zucchini, chopped (approximately 6 cups, chopped) 🥒
1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 🌿
1/4 teaspoon dried oregano 🌿
1/4 teaspoon paprika 🌶️
4 cups vegetable broth or chicken broth 🍲
Salt and pepper, to taste 🧂
1/2 cup milk (can omit or replace with nondairy milk for vegan recipe) 🥛
1 1/2 cups shredded cheddar cheese (can omit for vegan recipe) 🧀
Instructions
1️⃣ Heat the olive oil or butter over medium heat in a large soup pot. Add the chopped onion and sauté for a few minutes until softened. 🧅
2️⃣ Add the chopped potatoes, zucchini, broth, thyme, oregano, and paprika to the pot. Increase the temperature to high heat and bring to a boil. 🥔🥒🍲
3️⃣ Once boiling, reduce the heat to medium and let the soup simmer for 20 minutes or until the potatoes are fork-tender. ⏳
4️⃣ Let the soup cool slightly. Then, add the soup to a food processor or blender in batches if necessary, and purée until smooth. 🥣
5️⃣ Return the puréed soup to the pot and bring it to a gentle boil. Add the milk and shredded cheese, then remove from heat, stirring until the cheese is melted. 🥛🧀
6️⃣ Taste and adjust the seasonings with salt and pepper as needed. Serve warm. 🍽️
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 Kcal