Shelley's Zucchini Soup

Warm, velvety, and bursting with garden-fresh flavor, Shelley's Zucchini Soup is the ultimate comfort food for any season. This easy-to-make recipe highlights tender zucchini simmered with sweet onions, fragrant garlic, and a hint of ground cumin for a subtle earthy depth. Puréed to creamy perfection and enriched with a splash of heavy cream, the soup gets a bright finishing touch from fresh parsley and a squeeze of lemon juice. Perfect for a light lunch or paired with crusty bread for a cozy dinner, this gluten-free and vegetarian dish is ready in just 40 minutes. Whether you're looking to use up a bumper crop of zucchini or craving a soothing bowl of soup, Shelley's Zucchini Soup delivers rich flavor with minimal effort.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 large yellow onion
• 3 whole garlic cloves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground cumin
• 1 tablespoon fresh lemon juice

Directions

Step 1

Wash and trim the ends of the zucchini, then slice them into rounds about 1/4-inch thick.

Step 2

Peel and dice the onion. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil and unsalted butter over medium heat until the butter melts.

Step 4

Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 5

Stir in the garlic, cooking for an additional minute until fragrant but not browned.

Step 6

Add the zucchini slices to the pot and stir to coat them in the butter mixture. Cook for 5-6 minutes until the zucchini softens slightly.

Step 7

Sprinkle in the kosher salt, black pepper, and ground cumin. Stir to evenly distribute the seasoning.

Step 8

Pour in the vegetable broth, ensuring that the zucchini is fully submerged. Cover the pot, bring to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the zucchini is fork-tender.

Step 9

Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, work in batches to purée the soup in a blender (allow it to cool slightly before blending to avoid burns).

Step 10

Stir in the heavy cream, fresh parsley, and fresh lemon juice. Taste the soup and adjust seasoning if necessary.

Step 11

Serve the soup hot, garnished with an extra drizzle of olive oil or a sprinkle of fresh parsley if desired.

Nutrition Facts

Serving size	(2066.8g)

Amount per serving	% Daily Value*
Calories	1445.0

Total Fat 88.8g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 182mg	0%
Sodium 10339.9mg	0%
Total Carbohydrate 135.8g	0%
Dietary Fiber 21.0g	0%
Total Sugars 75.2g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 323.1mg	0%
Iron 8.5mg	0%
Potassium 3751.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 7.5%

Carbs: 37.4%