Zucchini Puree Soup

Name: Zucchini Puree Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Unsalted butter 1 tbsp; Olive oil 2 tbsp; Onion 1; Garlic 1 clove; Kosher Salt; Black pepper; Zucchini 1 ½ lbs; Vegetable stock ⅔ cup; Water 1 ½ cups; Zucchini

delightfully simple and light

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30m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	1 tbsp Unsalted butter
	2 tbsp Olive oil extra-virgin
	1 Onion small, finely chopped
	1 clove Garlic thinly sliced
	Kosher Salt to taste
	Black pepper freshly ground, to taste
	1 ½ lbs Zucchini halved lengthwise and sliced ¼-inch thick
	⅔ cup Vegetable stock
	1 ½ cups Water
	For garnish:
	Zucchini raw, julienned

Nutritional information

101

calories

10g

fat

3.3g

carbohydrates

0.8g

protein

8mg

cholesterol

972mg

sodium

Cuisine:

American Recipes

Zucchini Puree Soup recipe

To truly let the delicate flavor of zucchini shine, this Zucchini Puree Soup recipe keeps things delightfully simple and light—no heavy cream or overpowering herbs here. It’s quick to whip up and bursting with flavor! The secret to its creamy texture, though? Puréeing the sautéed veggies at the end. You can savor this silky zucchini soup warm or chilled, and a sprinkle of fresh julienned zucchini makes for a lovely garnish.

There’s no need to peel the zucchini; the tender skin adds both texture and vibrant color. Simply halve each zucchini lengthwise and then slice into quarter-inch thick slices. And don’t worry about making uniform cuts; everything will blend together beautifully! Use about two pounds of zucchini in total, and remember to save some raw zucchini for garnish.

To make the Zucchini Puree Soup, you will need the following ingredients:

Steps to make Zucchini Puree Soup

1
Cook onions and garlic
7

In a large saucepan, melt 1 tablespoon unsalted butter in 2 tablespoons extra-virgin olive oil. Add in 1 finely chopped onion, 1 thinly sliced garlic clove, and salt and freshly ground black pepper to taste. Cook over medium-low heat, stirring frequently, until soft and translucent, 7 to 8 minutes.
2
Add zucchini
10

Add in 1 ½ pounds sliced zucchini. Cook, stirring frequently, until softened, about 10 minutes.
3
Add stock and water
10

Pour in ⅔ cup vegetable stock and 1 ½ cups water and bring to a simmer. Cook until the zucchini is tender, about 10 minutes.
4
Puree
1

Purée the soup in a blender, working in batches if needed, until it's silky and smooth.
5
Season
2

Pour the soup back into the saucepan. Taste and adjust for salt and black pepper.
6
Serve

Serve the soup hot or chilled, garnished with julienned raw zucchini.

Unlock the vibrant flavors of zucchini with this incredibly simple and refreshing Zucchini Puree Soup! It's a delightful recipe that doesn't rely on heavy cream or overpowering herbs, allowing the fresh taste to truly shine. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you've made!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!