Description
A creamy and comforting zucchini soup made with fresh zucchinis, cannellini beans, and aromatic herbs. This hearty soup is blended to a smooth consistency and can be enriched with cream or dairy-free alternatives. Perfect as a light meal or starter, garnished with fresh herbs, parmesan, and croutons.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (can use butter)
- 4 medium sized zucchinis (about 2 pounds), ends trimmed and cut in large chunks
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (can use chicken broth)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 30 oz cannellini beans, rinsed and drained (2 cans)
- 1 to 2 tablespoons lemon juice
Optional Ingredients
- 1/2 cup heavy cream (optional, can substitute with plain Greek yogurt, sour cream, or coconut milk)
- Fresh herbs (basil, dill, or parsley), for garnish
- Parmesan cheese, for garnish
- Homemade croutons, for garnish
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook the zucchini: Add the chopped zucchini, vegetable broth, kosher salt, black pepper, and dried thyme to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15 to 20 minutes until the zucchini becomes tender.
- Add beans and blend soup: Stir in the rinsed and drained cannellini beans and lemon juice. Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Finish with cream (optional): For a creamier texture, stir in the heavy cream or your choice of plain Greek yogurt, sour cream, or coconut milk. If using yogurt or sour cream, let the soup cool slightly before adding to prevent curdling.
- Serve and garnish: Ladle the soup into bowls. Garnish with fresh herbs such as basil, dill, or parsley, and sprinkle with parmesan cheese and homemade croutons if desired. Serve immediately.
Notes
- If you do not have an immersion blender, transfer the soup in batches to a blender and blend for about 20 seconds until smooth.
- For a creamier soup, add 1/2 cup of heavy cream, plain Greek yogurt, sour cream, or coconut milk. When using yogurt or sour cream, cool the soup slightly before adding to avoid curdling.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
