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Jessica T. Brown

Quick & Nourishing Cream of Zucchini Soup

A creamy, easy-to-make zucchini soup that combines minimal ingredients for a flavorful, nutritious dish, perfect for a light meal or comforting side.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 24 minutes
Servings: 4
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ small onion quartered
  • 2 cloves garlic
  • 3 medium zucchini cut into large chunks, skin on
  • 32 fl oz reduced sodium chicken broth or vegetable broth
  • 2 tbsp reduced fat sour cream
  • Kosher salt to taste
  • Black pepper to taste
  • Fresh grated Parmesan cheese optional, for topping

Equipment

  • 1 Large pot (6-8 quart)
  • 1 Immersion Blender
  • 1 Cutting Board
  • 1 Chef’s Knife
  • Measuring Spoons

Method
 

  1. Prepare the Ingredients:
    Begin by washing the zucchini thoroughly, then cut them into large chunks while keeping the skin on for added texture and nutrients.
    Peel and quarter half a small onion, and peel the garlic cloves. Having these prepped will make cooking smoother and faster.
  2. Combine and Bring to Boil:
    in a large pot, pour in the reduced sodium chicken or vegetable broth. Add the quartered onion, whole garlic cloves, and zucchini chunks.
    Place the pot over medium heat and bring the mixture to a rolling boil, which helps to infuse the broth with the flavors of the vegetables.
  3. Simmer Until Tender:
    Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes.
    This slow cooking softens the zucchini and vegetables completely, making them easy to blend and creating a rich, flavorful base.
  4. Purée the Soup:
    Remove the pot from heat and use an immersion blender to carefully blend the soup directly in the pot.
    Blend until the texture is completely smooth and creamy.
    Then add the reduced fat sour cream and continue blending until fully incorporated, giving the soup its signature velvety richness.
  5. Season and Serve:
    Taste the soup and season with kosher salt and freshly ground black pepper to your liking.
    Ladle the soup into bowls and, if desired, sprinkle with freshly grated Parmesan cheese for an extra layer of flavor and a beautiful finishing touch.
    Serve immediately while warm.

Notes

  • For a vegan version, substitute the chicken broth with vegetable broth and replace sour cream with coconut cream or a plant-based yogurt.
  • To enhance flavor, you can sauté the onion and garlic briefly before adding the broth and zucchini.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months, making it ideal for meal prep.
  • Feel free to garnish with fresh herbs like parsley or chives for a bright, fresh note.