Zucchini Soup
Perfectly creamy, light, and flavorful, this zucchini soup is a must for zucchini season and your summer weeknight dinner list!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 4 medium zucchini (1 1/2 to 2 pounds) (skin on, ends trimmed, halved lengthwise, and sliced)
- 3 cup vegetable or chicken broth (or more as desired for a thinner texture)
- 1/4 cup raw cashews
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish
Instructions
- 1
Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.
- 2
Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.
- 3
Add the chopped herbs and lemon juice to the soup. Then use an immersion blender (stick blender) to blend the soup until smooth, or transfer the soup in batches to a high-powered blender, and blend for just 15-30 seconds, until smooth.
- 4
Ladle portions of the zucchini soup into bowls and garnish with a drizzle of olive oil and fresh herbs.