Zucchini Soup

Course: Soup, Soups & Stews

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 137kcal

Author: Shruthi Baskaran-Makanju

This quick, easy zucchini soup is my go-to for busy days. Ready in under 30 minutes, it's a convenient and comforting vegan meal you'll love making anytime.

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Ingredients

2 tablespoons extra-virgin olive oil
1 onion small, finely chopped
1 clove garlic thinly sliced
⅛ teaspoon red pepper flakes
½ teaspoon cumin powder
½ teaspoon fresh rosemary substitute ¼ dried rosemary
½ teaspoon salt
3 zucchini medium, cubed
2 cups vegetable stock low sodium
1 cup croutons for garnish
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a large Dutch oven, heat the olive oil over medium heat.
Add the onion, garlic, red pepper flakes, cumin powder, and fresh rosemary.
Season with salt and pepper, and cook, stirring frequently, until the onion is softened, about 5 minutes.
Add the zucchini and continue to cook, stirring frequently, until softened, about 10 minutes. Pour in the stock and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes. Add more broth if necessary.
Using an immersion blender, puree the soup until smooth. Taste and adjust the seasoning with salt and pepper if needed.
Ladle the soup into bowls, top with croutons, and serve either hot or cold.

Notes

Creaminess: You can add heavy cream or coconut cream to make the soup creamy.
When cubing the zucchini, ensure they are of uniform size to promote even cooking and a smooth texture when blended.
If using dried rosemary, crush it between your fingers before adding to release its oils and enhance the flavor.
The soup can be stored for up to 3 days in the refrigerator in a sealed container.

Nutrition