Description
This delicious vegan zucchini soup is bursting with garden-fresh flavor! And it is super easy to make with just 6 ingredients — including salt and pepper. It’s the perfect summer soup!
Ingredients
Units
Scale
- 2 pounds fresh unpeeled zucchini, sliced
- 4 tablespoons extra virgin olive oil
- 1 yellow onion sliced
- 3 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: fresh herbs, croutons, and/or toasted almonds
Instructions
- SAUTÉ THE ONION: Heat the olive oil in a large pot over medium-high heat. Add the onion slices and until the onion is soft and translucent, about 5 minutes.
- ADD THE ZUCCHINI: Add the sliced zucchini and 1/2 cup of broth. Cook until the zucchini is soft and cooked through, about 15 minutes on medium heat.
- BLEND: Blend the mixture using an immersion blender or a countertop blender until the soup is creamy but still a little crunchy. You don’t need to puree it (unless you want to).
- ADD REMAINING STOCK: Slowly add the remaining stock. Cook until the soup is warmed through, and then season with salt and pepper to taste.
- SERVE & STORE: This soup tastes best when it’s been stored in the fridge (in an air-tight container) at least overnight and up to 3 days. Garnish with optional croutons, fresh herbs, toasted almonds, and/or a drizzle of olive oil.
Notes
BLENDING SOUP TIP: Make sure to let the soup cool before blending if you’re using a countertop blender. Also, hold the top of the blender on tight. These steps will keep your blender from blowing its top and spraying hot soup all over your kitchen.
FREEZING: This soup is perfect for freezing. Let it cool completely, and then add it to an air-tight container or freezer-safe plastic bag. It will last for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl
- Calories: 147
- Sugar: 3.2 g
- Sodium: 1004.3 mg
- Fat: 14.1 g
- Carbohydrates: 6.2 g
- Protein: 0.7 g
- Cholesterol: 0 mg