Hey Palate Pioneers! Welcome back to my kitchen. Today, I’m going to share a recipe that’s very close to my heart—Zucchini Soup, inspired by my mom’s fresh zucchini soup from her farm. It’s perfect for vegetarian enthusiasts, healthy eaters, and home cooks alike.

So why zucchini? Well, zucchinis are a powerhouse of nutrients, packed with antioxidants, and they offer numerous health benefits. They’re great for digestion, heart health, and even help reduce blood sugar levels. Plus, this delicious zucchini soup is super easy to make!

This refreshing zucchini soup recipe is perfect for those hot summer days when you want something light yet satisfying. Whether you’re entertaining guests or just cooking for your family, this recipe is easy to follow and customize to your liking.

Let’s get started! First, gather your ingredients. You’ll need diced zucchinis, garlic, onions, vegetable broth or water, and fresh herbs like  basil. Start by heating a pot with a tablespoon of butter and two tablespoons of ghee butter for a richer flavor.  Sauté a large diced onion and minced garlic clove for about 5 minutes or until golden brown.

Next, add your diced zucchinis, a pinch of salt, and black pepper, and a half teaspoon of Turmeric for a vivid color. Sauté for another 5 minutes. Add a tablespoon of gluten free flour and stir well until combined. Add a tablespoon of water or vegetable broth and continue stirring. Pour in your vegetable broth, bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes or until the zucchinis are tender.

Ingredients to make Zucchini Soup

For a rich flavor, I use a mix of ghee and olive oil. If you don’t have ghee, you can use just olive oil or substitute the ghee with regular butter. Making your own ghee at home is a fun project and adds a hint of nuttiness to the soup.

Once the zucchinis are cooked, add few leaves of basil and some cream cheese (optional), turn off the heat and let the mixture cool down a bit. Then, puree the soup in a blender or with an immersion blender until it reaches a smooth consistency.

Return the soup to the pot and pour in quarter  a cup of coconut cream (optional) to give your zucchini soup a creamy texture. You can also add freshly chopped herbs like thyme, basil, spinach, or parsley to add a burst of flavors.

And now, the final touch. Serve the soup in individual bowls and garnish it with your favorite toppings like freshly ground pepper, croutons, or additional herbs. You can also drizzle a tablespoon of olive oil on top to add a touch of richness.

There you have it—a delicious and healthy way to enjoy the best of zucchini season. I hope you try this recipe at home and love it as much as I do. Thanks for visiting, and happy cooking! Don’t forget to leave a comment and subscribe or more delicious recipes. See you next time!

How to make Zucchini Soup

Step 1- In a large pot over medium heat  add butter and olive oil.

Step 2- Add diced onions and sauté for few minutes or until translucent.

Step 3- Add garlic and sauté for few minutes.

Step 4- Add cut Zucchini, then sauté for another 6 minutes.

Step 5- Add flour and stir well, then add a tablespoon of water until all incorporated.

Step 6- Add basil leaves, then stir well.

Step 7- Add more water and continue stirring.

Step 8- Add the rest of water, cover and cook for 20 minutes or until soft.

Step 9- Add few basil leaves and cream cheese is optional.

Step 10- Set it aside for few minutes to cool down, blend until creamy.

How Do You Thicken Zucchini Soup

This zucchini soup recipe doesn’t require a roux or slurry in order to thicken it. Instead,potatoes are added to the soup and are blended into the broth until smooth and creamy. This makes the broth nice and thick without the need to add anything extra.

What to serve with zucchini soup?

Zucchini soup can be served on its own but I’d suggest dipping some crusty bread, such as a toasted sourdough or your favorite crackers in it. You could also top this soup with homemade croutons made from leftover sandwich bread or even cornbread, which I always make too much of around the holidays.

Storage

Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months.