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Zucchini Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Zucchini Soup

This creamy and flavorful zucchini soup is a hearty and healthy option perfect for feeding a crowd or meal-prepping for the week.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 people
Cuisine: Italian
Calories: 180

Ingredients
  

Main ingredients
  • 1 tbsp Olive oil
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 6 Zucchinis sliced
  • 2 Potatoes peeled and diced
  • 1 cup Carrots chopped
  • 1 cup Celery sliced
  • 8 cups Vegetable broth
  • 1 tsp Salt to taste
  • 1/2 tsp Black pepper freshly ground
  • 1/2 tsp Dried thyme
  • 1/2 tsp Dried basil
  • 1 Bay leaf
  • 2 cups Spinach leaves fresh
  • 1/2 cup Heavy cream (optional)
  • 1 tbsp Lemon juice freshly squeezed
  • 1/4 tsp Nutmeg freshly grated
  • 1/2 cup Parmesan cheese grated, for serving
  • 1/4 cup Chopped parsley for garnish
  • 1 tbsp Butter
  • 1 tsp Sugar (optional)
  • 1 cup Milk whole or low-fat
  • 1 tbsp Cornstarch mixed with cold water to thicken
  • 1 Green chili optional, chopped
  • 1/4 cup Green onions chopped, for garnish
  • 1/4 cup Sour cream for serving
  • 1 cup Croutons for topping

Equipment

  • 1 Mixing bowl Large

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft.
  2. Add zucchinis, potatoes, carrots, and celery. Cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth. Add salt, pepper, thyme, basil, and bay leaf. Bring to a boil.
  4. Lower heat and simmer for 20–25 minutes until vegetables are tender.
  5. Remove bay leaf. Use an immersion blender to puree soup until smooth (or leave chunky if preferred).
  6. Stir in spinach, cream, lemon juice, nutmeg, butter, sugar, and cornstarch slurry. Simmer for 5 more minutes.
  7. Serve hot topped with parmesan cheese, green onions, sour cream, and croutons. Garnish with parsley.

Notes

You can refrigerate this soup for up to 5 days or freeze it for longer storage.