Zucchini Summer Squash Soup (Printer view)

Light, silky zucchini soup with fresh herbs and lemon zest. Ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 1.75 pounds), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional

→ Herbs and Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Extra fresh herbs, finely chopped
16 - Olive oil or cream for drizzling

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery, sautéing for 4 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant and golden.
03 - Stir in sliced zucchini and diced potato. Cook while stirring occasionally for 5 minutes, allowing vegetables to begin breaking down.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove from heat and stir in parsley, basil, thyme, and lemon zest, allowing flavors to meld.
06 - Blend soup with an immersion blender until smooth and silky, or carefully transfer in batches to a blender.
07 - Stir in cream or coconut milk if desired. Season to taste with salt and pepper, adjusting for balance.
08 - Reheat gently if needed. Serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream.

# Expert Suggestions:

01 -
  • The velvety texture seems indulgent but comes together with minimal effort while youre doing other things.
  • You can serve it hot on cooler summer evenings or chilled on scorching days when youre craving something refreshing but substantial.
02 -
  • Adding the herbs after removing from heat rather than cooking them preserves their bright flavor and color.
  • If using a regular blender, never fill it more than halfway with hot liquid and always cover with a towel while blending to prevent accidents.
03 -
  • If your zucchini are particularly watery, salt the slices and let them drain in a colander for 15 minutes before cooking to concentrate their flavor.
  • The soup makes an incredible sauce for fish or chicken when reduced slightly, turning an everyday protein into something restaurant-worthy.
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