Go Back
–+ servings
Overhead photo of Zucchini Soup garnished with parmesan cheese and cream. Slice of bread and a spoon on counter beside soup bowl.
Print Recipe
5 from 5 votes

Zucchini Soup

This Zucchini Soup is incredibly creamy and rich despite having absolutely no dairy in it. You will be blown away by how delicious this simple, healthy soup is.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 7 servings
Calories: 58kcal
Author: Lisa Longley

Ingredients

  • 2 tablespoons olive oil
  • 1 pound zucchini chopped (about 2 medium zucchini)
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 2 cups vegetable stock
  • Parmesan cheese (optional for topping)
  • Drizzle of cream (optional for serving)

Instructions

  • Heat the olive oil in a large dutch oven.
  • Add the zucchini, small onion, garlic, and spices. Sauté until the zucchini is soft, about 5 minutes.
  • Add the vegetable stock and bring to a simmer. Reduce the heat and cook for 15 minutes.
  • Transfer the soup to a blender, blending in batches, until it is smooth. Or use an immersion blender for quick blending right in the pot.
  • Top with parmesan cheese and a drizzle of cream if desired and enjoy.

Video

Notes

Please note that the nutritional values do not reflect adding Parmesan cheese or cream.

Nutrition

Serving: 0.5cup | Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 0.3mg