Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large onion, 2-3 cloves garlic
- Add the roughly chopped zucchini to the pot. Pour in the vegetable broth (or chicken broth), ensuring the zucchini is mostly submerged. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the zucchini is very tender when pierced with a fork.4 cups zucchini, 4 cups vegetable broth
- Remove the pot from the heat. Carefully transfer the soup to a blender (you may need to do this in batches). Add the fresh basil leaves to the blender. Blend until the soup is completely smooth and creamy. Alternatively, you can use an immersion blender directly in the pot, blending until smooth.1/4 cup fresh basil leaves
- Return the blended soup to the pot (if using a standard blender). Stir in the heavy cream (or your chosen dairy-free alternative). Gently heat the soup over low heat until warmed through – do not boil after adding the cream. Season generously with salt and freshly ground black pepper to taste.1/2 cup heavy cream, to taste salt, to taste freshly ground black pepper
- Ladle the hot Creamy Zucchini Soup into bowls. Garnish with extra fresh basil leaves, a swirl of cream, or your favorite toppings like croutons, toasted pine nuts, or a sprinkle of Parmesan cheese.1/4 cup fresh basil leaves, a swirl of cream, croutons, toasted pine nuts, Parmesan cheese
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave, avoiding boiling after adding cream.
