Silky Zucchini Soup with Herbs (Printable Version)

Light silky zucchini soup with fresh herbs, lemon zest, and creamy texture. Ready in 40 minutes.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis, approximately 1.75 pounds, sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional for richness

→ Herbs and Seasonings

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or swirl of cream

# Preparation steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sauté for 4 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes until beginning to soften.
04 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes until all vegetables are very tender.
05 - Remove from heat. Stir in fresh parsley, basil, thyme, and lemon zest.
06 - Blend the soup with an immersion blender until smooth and silky, or transfer in batches to a blender.
07 - Stir in cream or coconut milk if using. Season to taste with salt and pepper.
08 - Reheat gently if needed. Serve hot or chilled, garnished with extra fresh herbs and a drizzle of olive oil or cream.

# Expert Advice:

01 -
  • It's ready in less than an hour, making it perfect for weeknight dinners when you want something elegant without the stress.
  • The flavor quietly transforms as it cools—serve it chilled on hot afternoons and taste how the herbs and lemon really sing.
  • One pot, one blender, and you've got a restaurant-quality soup that costs almost nothing to make.
02 -
  • Don't skip adding the herbs after cooking—simmering them destroys the very brightness that makes this soup special, so restraint is actually the secret here.
  • The potato does more work than you'd think; it's what makes the soup silky without needing heavy cream, so don't leave it out even if you're trying to reduce the recipe.
03 -
  • If your soup tastes flat after blending, it's probably missing salt—taste and adjust generously, as blending can muffle flavors in ways you won't notice until you've seasoned it properly.
  • Save a handful of fresh basil to add as a garnish right before serving; it looks beautiful and reminds everyone that this is a summer soup, not just any soup.
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