Creamy Zucchini Soup – Blender Recipe
Ingredients for Zucchini Soup Recipe
- 2 tablespoons olive oil
- 1 onion, diced (white or yellow)
- 2 teaspoons cumin
-
1 tablespoon garlic and herb blend
Italian seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon (white) pepper
- 2 lb zucchini (about 4 large), chopped
- 1 lb yellow squash, chopped
-
4 cups low sodium chicken broth, warmed up
-
1 cup spinach *
Add if you want to add more of a green color to the soup.
Pour
-
1 cup creamy almond milk
- oat milk, coconut milk
-
3.3 oz (~1 cup) parmesan, grated
- 1/3 cup nutritional yeast (but I would add this during blending)
Garnish
- green onion
- pinch of parmesan
How to Make Soup with Zucchini
Step 1
Prepare Your Ingredients:
Gather all your ingredients, ensuring the zucchini, yellow squash, and spinach are washed and chopped.
Step 2
Sauté the Onion:
In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and sauté for 3-5 minutes, stirring occasionally until the edges become golden and semi-translucent.
Step 3
Add the Spices:
Sprinkle in 2 teaspoons of cumin, 1 tablespoon of garlic and herb blend, 1 teaspoon of smoked paprika, and 1 tablespoon of white pepper. Stir immediately for about 1 minute to release the flavors and prevent burning.
Step 4
Cook the Vegetables:
Add the chopped zucchini and yellow squash to the pot, stirring well to coat them evenly with the onion and spices.
Step 5
Simmer with Broth:
Pour in 4 cups of warmed low-sodium chicken broth. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are soft enough to mash with a fork.
Step 6
Blend the Soup:
Using an immersion blender or a countertop blender, puree the soup until it’s silky smooth. If you’re using a standard blender, work in batches to avoid overfilling. Add 1 cup of spinach during this step if you want a more vibrant green color. Blend for about 6-8 minutes until smooth.
Step 7
Incorporate the Creamy Elements:
Return the blended soup to the pot over low-medium heat. Gradually pour in 1 cup of warmed creamy almond milk (or your preferred non-dairy milk like oat or coconut milk). Stir continuously to combine.
Step 8
Add the Parmesan and Nutritional Yeast:
Slowly sprinkle in 3.3 oz (about 1 cup) of grated parmesan cheese, stirring as you go to avoid clumping. Mix in 1/3 cup of nutritional yeast for added depth and a cheesy flavor.
Step 9
Season to Taste:
Adjust the seasoning with a pinch of salt or additional spices if needed.
Step 10
Garnish and Serve:
Ladle the soup into bowls and top with green onions, a pinch of parmesan, or fresh herbs of your choice. Enjoy your delicious zucchini cream soup!
