When it comes to summer squash, zucchinis are a great choice to star in a soup recipe! They have a delicate taste, with just a hint of sweetness. This modest flavor makes them very versatile. Zucchinis can be cooked in all kinds of ways: baked, grilled, fried … and you guessed it – soup! Zucchinis also help keep a recipe healthy, since they are low in calories and contain some important nutrients.
A Wandering Squash
Like all squash, the history of zucchini stretches back to the Americas. However, this summer squash (which is so great in soup) was actually developed in Italy! In fact, the word “zucchini” comes from the Italian term for “little squash”. Zucchini didn’t find its way back into American soups until after Italians bred it into the smaller, thinner skinned squash we now know, and love.
Zucchinis don’t have many calories, but they add more nutrients to this soup that you might think! For one, they have plenty of soluble fiber for digestive health. In addition, zucchini is a great source of vitamin A. As a matter of fact, the list of benefits just goes on and on – see for yourself!
Besides all the nutrients, zucchinis are mostly water, so we used potatoes to add some creaminess. Potato is a great choice for this soup since it won’t overpower the flavor of the zucchini. However, potatoes do add carbs, which makes this soup better as a main meal rather than a side.
In addition, we included plant milk and some cheesy nutritional yeast. These ingredients both help add richness to dairy-free recipes. You could also opt for some vegan cheese or sour cream.
Finishing it Off
You know us – we can never resist dialing our recipes up that last little bit! Of course, this zucchini soup recipe is no different 😉. Fresh herbs really bring out the delicate flavor of summer squash, so we decided to use basil and marjoram. However, you could also try dill, rosemary, oregano, or just use your imagination (and tastebuds)!
Earlier on we also mentioned that zucchini is a little sweet. Well, with some heat, it will caramelize deliciously! We took advantage of this by grilling some zucchini slices as the final garnish for our soup.
So there you go – our “little squash” has grown up into a beautiful meal. We hope you enjoy it as much as we do.
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
Zucchini Soup with Fresh Herbs
A creamy and satisfying zucchini soup recipe that is easy to cook, packed with fiber and nutrients, and a great way to get your summer squash fix!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bowls 1x
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 4 medium sized zucchinis (1.5 lbs / 680 grams), chopped into small pieces
- 2 medium potatoes (1 lb / 453 grams), peeled and chopped into small cubes
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh marjoram, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cups clear vegetable broth
- 1 cup oat milk (unsweetened and unflavored)
- 4 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium zucchini, sliced
- Handful fresh herbs, roughly chopped
- Heat a large pot over medium heat. Add olive oil and onion, and sauté until the onion softens and becomes translucent, about 5 minutes.
- Add garlic, zucchini, potatoes, fresh herbs and a pinch of salt, stir well. Cook until vegetables start to soften and brown, about 5 minutes. If needed, add a splash of water to help prevent the vegetables from sticking to the bottom of the pot.
- Next add clear vegetable broth, stir well. Raise heat and bring soup to a boil. Once the soup has reached boiling point, reduce heat to a simmer and cook until vegetables are soft, around 20 minutes. Stir through oat milk and nutritional yeast. Set soup aside to cool for at least 10 minutes.
- While soup is cooling, prepare zucchini slices for the garnish. Heat a skillet over medium, add olive oil and zucchini slices. Cook until zucchini is soft and golden brown on both sides, around 8 to 10 minutes. Set aside.
- Once the soup has cooled slightly, using an immersion blender or counter top blender, carefully blend until the soup is smooth and creamy. If you used a counter top blender, return soup to pot. Taste the soup and adjust seasoning as needed. If necessary, reheat the soup.
- Ladle soup into bowls and top with pan-fried zucchini slices and fresh herbs.
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
Keywords: zucchini soup with fresh herbs, zucchini soup, zucchini recipes, summer squash, vegan recipes, the plant riot
This post contains affiliate links, which means that The Plant Riot (Rachel’s Fit Kitchen, LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!