Zucchini Soup

This zucchini soup is a refreshing addition to your summertime table. It’s light, fresh, perfectly creamy (with no dairy), and a delicious way to enjoy the best of zucchini season!

When it’s zucchini season, it’s pretty much a requirement to make zucchini soup. Zucchini is of course the star ingredient here, but the punch of onion, garlic, lemon, and herbs are what really makes this soup so good. And when you add cashews into the mix – ooooh boy does it become deliciously creamy.

I’ve made my fair share of blended veggie soups (hello Vitamix soups), but this zucchini soup is a personal favorite. So if you’ve got a bounty of zucchini happening in your fridge, this beautifully pureed soup should be next on your list of zucchini recipes to whip up.

Ingredients for zucchini soup on a table

What’s In This Zucchini Soup?

Just like any other blended veggie soup, you want to enhance the flavor of your star ingredient. In this case, here’s what you’ll need to add big flavors to an otherwise simple zucchini soup!

  • Zucchini: Just 4 medium zucchinis are needed. But make sure they weight about 1 1/2 to 2 pounds in total.
  • Onion & Garlic: Nothing beats this aromatic duo to add tons of flavor.
  • Cashews: Cashews are great for their creamy texture, which makes them perfect for blending into soups!
  • Broth: You can use either vegetable broth or chicken broth, it’s up to you!
  • Lemon: There’s nothing like fresh squeezed lemon juice to brighten up a soup.
  • Fresh Herbs: My favorite combo is parsley and dill, but you can really use any herbs you like!
  • Salt & Pepper: For that perfectly seasoned flavor.

Find the printable recipe with measurements below.

How To Make Zucchini Soup

Grab your upright blender or immersion blender, and watch how easy this soup comes together!

  • Cook the aromatics. In a large saucepan, saute the onion and garlic, until the onions are soft and translucent.
  • Add the zucchini, broth, cashews, salt, and pepper. Bring everything to a boil, then turn the heat to low. Cover and simmer for 15 to 20 minutes, until the zucchini is tender.
  • Blend it up! Add the chopped herbs and lemon juice, then use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, you can use a high-powered blender (see how to below).
  • Ladle and serve. Garnish with chopped herbs, and a drizzle of olive oil for the final touch.

How To Store Leftover Soup

This soup freezes beautifully! So you can make an extra large batch is you’ve got an abundance of fresh zucchini.

  • Store it: For up to 5 days in an airtight container in the fridge.
  • Freeze it: You can pour the soup into a freezer safe container, like my favorite Weck Jars or use these amazing silicone Souper Cubes – just pop them out into a bowl and reheat! Either way, the soup will keep for up to 3 months in the freezer.
Bowls of zucchini soup next to dill.

More Delicious Zucchini Recipes

Zucchini is one of my all-time favorite vegetables. I love to bake it, saute it, spiralize into zucchini noodles – you name it. So if you need a few more ideas, these recipe favorites won’t disappoint.

If you make this zucchini soup, let me know how it turned out! I’d love to hear what you think in the comments below.

A white bowl of zucchini soup with a spoon

Zucchini Soup

Perfectly creamy, light, and flavorful, this zucchini soup is a must for zucchini season and your summer weeknight dinner list!

  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 medium zucchini (1 ½ to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
  • 3 cups vegetable or chicken broth, or more as desired for a thinner texture
  • ¼ cup raw cashews
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish
  • Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.

  • Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.

  • Add the chopped herbs and lemon juice to the soup. Then use an immersion blender (stick blender) to blend the soup until smooth, or transfer the soup in batches to a high-powered blender, and blend for just 15-30 seconds, until smooth.

  • Ladle portions of the zucchini soup into bowls and garnish with a drizzle of olive oil and fresh herbs.

  • This is my favorite immersion blender – it’s so darn powerful!
  • I find that a high-powered blender tends to make this soup a bit smoother in texture, rather than an immersion blender. Both work great, it’s really just up to you and your preference on texture.

Calories: 167kcal, Carbohydrates: 13g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Sodium: 1461mg, Potassium: 820mg, Fiber: 3g, Sugar: 7g, Vitamin A: 567IU, Vitamin C: 60mg, Calcium: 62mg, Iron: 2mg

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