Description

This creamy Zucchini Soup is a comforting and nutritious dish made with fresh zucchinis, white beans, and aromatic herbs. Perfect for a light lunch or a starter, this soup is blended to a smooth texture and can be enriched with a touch of cream or dairy-free alternatives. Garnished with fresh herbs, parmesan, and crunchy croutons, it offers a delicious and healthy way to enjoy seasonal vegetables.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil (can use butter)
4 medium sized zucchinis (about 2 pounds), ends trimmed and cut into large chunks
1 small yellow onion, chopped
4 cloves garlic, minced
4 cups vegetable broth (can use chicken broth)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
30 oz cannellini beans, rinsed and drained (2 cans)
1 to 2 tablespoons lemon juice

Optional Ingredients

1/2 cup heavy cream (can substitute plain Greek yogurt, sour cream, or coconut milk for vegan/dairy-free option)
Fresh herbs (basil, dill, or parsley) for garnish
Parmesan cheese for garnish
Homemade croutons for garnish

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until tender and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Cook Zucchini: Add the chopped zucchini, vegetable broth, kosher salt, black pepper, and dried thyme to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, or until the zucchini is very tender.
Add Beans and Blend: Stir in the rinsed and drained cannellini beans and lemon juice. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Add Creamy Element: For a richer soup, stir in 1/2 cup of heavy cream or your chosen alternative such as Greek yogurt, sour cream, or coconut milk. If using yogurt or sour cream, allow the soup to cool slightly before stirring to prevent curdling.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs like basil, dill, or parsley. Add grated parmesan cheese and homemade croutons if desired. Serve immediately while warm.

Notes

If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend for about 20 seconds or until smooth.
To prevent curdling when using yogurt or sour cream, let the soup cool slightly before stirring them in.
You can substitute heavy cream with plain Greek yogurt, sour cream, or coconut milk to make the soup either lighter or vegan/dairy-free.
Homemade croutons add a delightful crunch and complement the creamy texture of the soup perfectly.

Nutrition

Serving Size: 1 cup (approx. 250ml)
Calories: 180
Sugar: 4g
Sodium: 550mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 7g
Protein: 8g
Cholesterol: 15mg