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Easy Creamy Zucchini Soup for a Quick, Healthy Dinner

A close-up of a white bowl filled with vibrant green, creamy zucchini soup, sitting on a wooden table.
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Make this comforting and silky zucchini soup using fresh summer zucchini. This recipe is quick to prepare, naturally healthy, and delivers a rich, smooth texture perfect for a light lunch or weeknight dinner.

Ingredients

Scale
  • 4 medium zucchini, chopped
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced (optional, for extra thickness)
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup raw cashews, soaked in hot water for 15 minutes (for dairy-free creaminess)
  • 1/4 cup heavy cream or unsweetened plant milk (optional, for added richness)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the chopped zucchini, vegetable broth, diced potato (if using), and dried thyme to the pot. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the zucchini and potato are very tender.
  5. Drain the soaked cashews and add them to the soup pot.
  6. Carefully transfer the soup mixture to a high-speed blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and silky. This step is key for a velvety texture.
  7. Return the blended soup to the pot over low heat. Stir in the heavy cream or plant milk, if using. Heat through gently, but do not boil.
  8. Taste and adjust salt and pepper as needed before serving your healthy zucchini soup.

Notes

  • For the silkiest texture, blend the soup in batches if necessary, ensuring the blender lid vent is open slightly and covered with a kitchen towel to allow steam to escape safely.
  • If you skip the cashews, you can still achieve a creamy texture by blending in one small boiled potato or by adding 1/4 cup of plain Greek yogurt at the end (off the heat).
  • This soup is excellent served warm as a starter or as a light lunch. You can also chill it completely and serve it cold as a refreshing summer soup.

Nutrition

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