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Simple Zucchini Soup - Light, Cozy, and Comforting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, sliced
  • 1 1/2 pounds zucchini (about 4 medium), trimmed and sliced
  • 3 cups vegetable or chicken broth
  • 1 small potato, peeled and diced (optional, for extra body)
  • 1/4 to 1/2 cup cream, half-and-half, or full-fat coconut milk (optional)
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Salt and freshly ground black pepper
  • Fresh herbs for garnish: chives, parsley, basil, or dill (optional)
  • Grated Parmesan, croutons, or a drizzle of olive oil for serving (optional)

Method
 

  1. Sauté the aromatics: Warm the olive oil or butter in a large pot over medium heat. Add the onion with a pinch of salt. Cook, stirring often, until soft and translucent, about 5–7 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
  2. Add zucchini (and potato, if using): Stir in the sliced zucchini and the diced potato. Season with a little more salt and pepper. Cook for 3–4 minutes to soften the edges and build flavor.
  3. Pour in the broth: Add the broth and bring it to a gentle boil. Reduce to a simmer and cook until the zucchini (and potato) are very tender, about 10–12 minutes.
  4. Blend until smooth: Use an immersion blender to puree the soup in the pot until silky. Or transfer in batches to a countertop blender, vent the lid, and blend until smooth. Return to the pot if needed.
  5. Finish and balance: Stir in the lemon juice and taste. Add cream or coconut milk if you’d like a richer finish. Adjust salt and pepper. If the flavor feels flat, add another squeeze of lemon or a pinch more salt.
  6. Serve: Ladle into bowls and top with herbs, Parmesan, croutons, or a drizzle of olive oil. Serve warm.