Ingredients
Equipment
Method
- 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.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped zucchini to the pot and cook for about 5 minutes, stirring occasionally, until it starts to soften.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the zucchini is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent hot soup from exploding!
- Pour the blended soup back into the pot. Stir in the heavy cream and season with salt and pepper to taste.
- Heat through gently, but do not boil.
- Ladle the soup into bowls and garnish with fresh herbs, a pinch of red pepper flakes (if using), and a drizzle of olive oil (optional).
- Serve immediately and enjoy!
Notes
For a vegan option, substitute heavy cream with coconut milk or cashew cream. To enhance the flavor, roast the zucchini before adding it to the soup. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. Avoid boiling after adding cream to prevent separation.