The refreshing blend of onion, garlic, zucchini, and spinach combined in this soup tastes like springtime in a bowl!
The transition from winter to spring can be a little tricky, especially when it comes to food. Although we might want to skip straight to salads filled with locally grown veggies, it does take a few months for our farmer friends to complete their harvest. So, you can imagine my delight when I discovered creamy zucchini soup! It’s warm and nourishing enough for a lingering winter or slow-moving spring, while also brimming with refreshing flavors. With this vibrant vegetarian soup, your lunch or dinner will brighten in no time.
One of the benefits of creamy zucchini soup is that it takes less than an hour to make, and requires only one pot and an immersion blender. In just a few simple steps, you’ll have a satisfying soup that’s great on its own or paired with something like a chicken pesto panini. For this reason, creamy zucchini soup is perfect for quiet weeknight dinners and weekend lunches. However you choose to dish it out, there’s no mess or stress—just a whole lot of velvety, green goodness!
Is Creamy Zucchini Soup Healthy?
Boasting a rich array of vitamins, minerals, and fiber, creamy zucchini soup is a fairly healthy soup, though the Greek yogurt and half-and-half do add some fat, too. Overall, sodium is low—and you’re in control of how much you add—plus there’s a healthy dose of protein contained in this soup as well. For those who require a dairy-free or vegan alternative, use plant-based versions of the yogurt and half-and-half.
Who Invented The Immersion Blender?
The innovative handheld blender is a common household item today, but did you know that it was invented in Switzerland by Swiss engineer Roger Perrinjaquet in 1950? By the end of the ’60s, immersion blenders—which at the time were named “bamix”—were used in professional kitchens all over Europe.
It wasn’t until the 1980s that the United States welcomed the handy immersion blender into homes for personal use, but its popularity has exploded since then. One of the biggest pros of an immersion blender is that you have more control over the resulting consistency than you would with a regular blender or food processor. Keep an immersion blender handy in your kitchen, and you’ll be set for all kinds of silky-smooth soups and other recipes.
FAQs & Tips
How Do I Store Leftovers?
Once cooled, creamy zucchini soup can be refrigerated in an airtight container for up to 4 days. Warm it up in a pot on the stove at medium heat. Stir occasionally to ensure even cooking. When it starts to simmer, it’s ready to be served. Due to the yogurt and half-and-half, this soup doesn’t freeze well and may turn grainy upon thawing.
How Do I Thicken Up Creamy Zucchini Soup?
While this soup is already thick and creamy due to the inclusion of half-and-half plus Greek yogurt, you can also add a tablespoon of cornstarch to make it thicker. Mix with a little water to make a slurry, and stir gently into the mixture.
What If I Don't Have An Immersion Blender?
If you don’t have a hand blender, I recommend using a regular blender and blending the soup in batches. This is a peskier task because you must allow the soup to cool slightly and use another pot to transfer the blended soup to before reheating. But with a little patience, this process can be smooth. Otherwise, invest in an immersion blender and save yourself some time and potential mess.
Serving Suggestions
Creamy zucchini soup is one of the best soups to serve as part of a vegetarian meal. Dish it out alongside Cucumber Sandwiches, an Avocado Grilled Cheese Sandwich, or a very complementary Caprese Sandwich for a delightfully light yet satisfying lunch. Craving something heartier for dinner? Pair this soup with Vegetarian Stuffed Mushrooms, Greek Pizza, or Falafel Burgers.
Alternatively, keep in mind that this dish is a wonderful side to any of your favorite meaty mains, such as Lamb Meatballs or Breaded Pork Chops.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 pounds zucchini sliced
- 3/4 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups low-sodium vegetable broth
- 1 cup baby spinach
- 3/4 cup plain Greek yogurt
- 3/4 cup half-and-half
- Fresh basil leaves for garnish optional
Instructions
- In a large pot, warm the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, incorporate the minced garlic and cook for an additional minute.
- Add zucchini, thyme, salt, and pepper. Cook for about 5 minutes, stirring, until zucchini softens.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, until the zucchini is tender.
- Add the baby spinach and stir; let the spinach soften.
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend. If needed, add more broth to thin the soup after blending.
- Stir in the Greek yogurt and half-and-half until well combined. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh basil leaves if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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