Why I love this cream of zucchini soup
It’s another Friday Night Dinner, and this week, we’re serving creamy zucchini basil soup. This recipe is my take on Sookie’s critically acclaimed zucchini soup, that was so important the accidentally ended up sleeping in the zucchini patch. It’s one of my favorite episodes. Plus, I still had a ton of zucchini left after making my zucchini risotto.
Why are we serving zucchini basil soup tonight? Because it’s absolutely freezing outside. Just kidding, it was absolutely freezing yesterday. It’s at least 5 degrees warmer today, and the thermometer is currently reading a whopping -2 degrees Fahrenheit.
Yes. That is the beauty of a Wisconsin winter. Your nose hairs freeze when you breath outside, and you can’t help but cough because their air is so dry. I can’t help but love it. Luckily, I have developed quite a tolerance to it, especially after spending three months just outside the Siberian border.
Even if it’s not that cold where you are, you’ll still love this soup. It’s creamy, flavorful and beyond easy to make. Just watch, and you’ll see.
Here’s what you’ll need to make it
How to make zucchini soup
Add ingredients to Dutch oven. Heat onions and olive oil to medium-high. Add salt, and cook until translucent – about 5 minutes.
Add zucchini. Continue to cook until softened – about 5 minutes. Add brother, cover pot and bring to a boil.
Reduce heat to simmer. Cook for an additional 20 minutes.
Puree soup. Add coconut milk and add soup to food process (or blender)
Adjust seasoning with salt and pepper. To taste.
FAQS and tips for making creamy zucchini soup
You can peel the zucchini for soup, but I find that it’s an unnecessary step since the soup gets blended later. Plus, the skin of the zucchini add flavor, texture and nutrients to the soup.
If you need to thicken this or any zucchini soup, you can add a bit of thickener (flour or cornstarch) dissolved in water. Allow it to cook for about 5 – 10 minutes, and the soup will thicken nicely.
Boiling soup can thicken it, but this takes time, since you need the liquid in the soup to boil away. At a strong simmer or low boil, it would take about 20 – 30 minutes to thicken this soup.
This zucchini recipes:
More vegan soup recipes you’ll love:Print
- 1 large sweet onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 3 – 4 zucchini, chopped
- 3 cups vegetable broth
- 1 cup canned coconut milk
- Salt & pepper, to taste
- In a large stockpot or Dutch oven, heat onions and olive oil to medium-high. Add salt, and cook until translucent, stirring occasionally – about 5 minutes.
- Add zucchini and continue to cook until softened – about 5 minutes. Add broth, cover pot and bring to a boil. Reduce heat to simmer, and cook for an additional 20 minutes.
- Add coconut milk. Puree soup with an immersion blender, or transfer to a blender/food processor to puree in batches.
- Adjust seasoning with salt & pepper, if desired.
- Serving Size: 1 bowl
- Calories: 97
- Sugar: 1.7 g
- Sodium: 797.2 mg
- Fat: 9.6 g
- Saturated Fat: 5.8 g
- Carbohydrates: 3.5 g
- Fiber: 0.2 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Published: January 6, 2017. Updated: April 2, 2022.
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