Print

Creamy Zucchini and Potato Soup

A bowl of vibrant green zucchini soup, garnished with a white cream swirl and fresh green herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, creamy zucchini soup using garden fresh zucchini and potato for natural thickness. It is quick to prepare for a comforting meal.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 medium zucchini, chopped
  • 1 medium potato, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or milk alternative for lighter soup)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/4 cup fresh basil leaves

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini, chopped potato, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender, about 15 to 20 minutes.
  4. Remove the pot from the heat. If using basil, stir it in now.
  5. Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  6. Return the soup to low heat. Stir in the heavy cream, salt, and pepper. Heat through gently, but do not boil.
  7. Serve hot.

Notes

  • For a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.
  • This soup tastes great made a day ahead; the flavors deepen overnight.

Nutrition

Find it online: https://flavorzine.com/creamy-zucchini-soup-recipe/