Description
A light and creamy summer soup made with fresh zucchini, potatoes, and a dash of cream, perfect for warm weather comfort without the heaviness.
Ingredients
Vegetable Base
- 2 pounds Zucchini (Roughly 4 medium, use big ones if available.)
- 1 medium Onion (Chopped.)
- 2-3 cloves Garlic (Minced.)
- 1 small to medium Potato (For extra creamy texture.)
Liquids
- 4 cups Broth (Vegetable or chicken.)
- 1/2 cup Cream, half and half, or full fat coconut milk (For creaminess.)
Seasoning
- to taste Salt (Zucchini needs seasoning.)
- to taste Pepper (Freshly ground.)
Optional Add-ins
- to taste Lemon juice (For brightness.)
- to taste Fresh basil or dill (For extra flavor.)
- to taste Parmesan cheese (For additional creaminess.)
Instructions
Preparation
- In a large pot, warm a couple tablespoons of olive oil or a spoon of butter. Add the chopped onion with a pinch of salt and cook until it softens, about 5 minutes. Stir in garlic for 30 seconds.
- Chop the zucchini into chunks and add it to the pot with diced potato. Stir everything around for a minute or two.
- Pour in the broth, bring it to a gentle simmer and cook until the potato is soft, usually 12 to 15 minutes.
Blending
- Turn off the heat and blend the soup until it is silky using an immersion blender or a regular blender. If using a regular blender, do it in batches and be cautious of steam.
Finishing
- Stir in cream, half and half, or coconut milk and warm it for another minute. Taste and adjust salt, pepper, and add a squeeze of lemon if needed.
Notes
Store leftovers in a sealed container in the fridge for up to 4 days. To freeze, do so before adding cream, then stir in cream after thawing and reheating. Good broth quality matters.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Soup
- Cuisine: American, Vegetarian