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Zucchini Soup

A smooth and velvety soup featuring fresh zucchini simmered with leeks and finished with a dash of heavy cream.

35 minEasyServes 4180 cal/serving

FrenchSoupStovetop and BlenderVegetarianLow CarbGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 1 cup leek, chopped
  • 2 garlic cloves, minced
  • 2 lbs zucchini, sliced
  • 3 cups vegetable broth
  • 1/4 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 cup chopped leek and 2 minced garlic cloves, cooking for 5 minutes until soft.

  3. 3

    Add 2 lbs sliced zucchini, 3 cups vegetable broth, 1 tsp salt, and 1/4 tsp ground black pepper to the pot.

  4. 4

    Bring to a simmer, cover, and cook for 15 minutes until zucchini is tender.

  5. 5

    Puree the mixture with a blender until smooth, then stir in 1/4 cup heavy cream.

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Questions

What should Zucchini Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until zucchini is tender.

What can I use instead of leeks in Zucchini Soup?

The entry for Zucchini Soup calls for 1 cup leek, chopped. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Zucchini Soup dairy-free?

Yes. The dairy in Zucchini Soup is 2 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Zucchini Soup gluten-free?

Yes. As written, nothing in the ingredient list for Zucchini Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How long does Zucchini Soup keep?

Refrigerate Zucchini Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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