The Best Garden Fresh Zucchini Soup

The Best Garden Fresh Zucchini Soup

The Best Garden Fresh Zucchini Soup is a deliciously creamy, light, and flavorful dish that showcases the season's best zucchini. Blended to perfection with fresh herbs, garlic, and a touch of cream, this soup offers a comforting yet refreshing taste. It's the perfect way to use up your garden's zucchini bounty or to enjoy a healthy, veggie-packed meal. Easy to prepare, this soup is ideal for a quick lunch or a cozy dinner. Serve it with a warm slice of crusty bread, and you’ve got a meal that’s both satisfying and wholesome.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Cheddar Zucchini Soup, Garden Fresh Zucchini Soup, Zucchini Soup

Servings: servings

Calories: 394kcal

Author: George - U Keep Cooking

Equipment

Dutch oven or stock pot

Ingredients

2 Tbsp Olive Oil (butter or avocado oil)
4 Zucchinis (2 pounds)(cubed)
1 Onion (chopped)
4 Cloves Garlic (minced)
4 Cups Vegetable Broth (chicken broth)
1 Tsp Dried Thyme
30 oz Great Northern Beans (2 Cans) (Rinsed and Drained)(or Cannellini Beans)(Another Option: 2 Russet Potatoes) (cubed)
1 Cup Cheddar Cheese (or parmesan cheese)
1 to 2 Tbsp Lemon Juice
1/2 cup Heavy Cream
Salt and Black Pepper (to taste)
Fresh herbs garnish optional

Instructions

Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
Add Broth and Zucchini (and Potatoes if Using): Add the 4 cups vegetable broth and cubed zucchini to the pot, stirring to coat the pieces with the oil and aromatics. If you’re using cubed russet potatoes instead of canned beans, add them at this stage. Simmer for 20 minutes, allowing the zucchini (and potatoes) to soften.
Add the Beans: If you’re using Great Northern beans or cannellini beans, stir them in now, along with the zucchini and/or potatoes, as they serve as the thickener for the soup.
Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if blended separately.
Add Cheese and Season: Stir in 1 cup of cheddar cheese (or parmesan), letting it melt into the soup. Add 1 to 2 tablespoons of lemon juice, the 1/2 cup of heavy cream, and season with salt and black pepper to taste.
Serve: Ladle the hot zucchini soup into bowls and garnish with fresh herbs, if desired. Serve with a side of crusty bread or a fresh salad for a complete meal. Enjoy!

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