Fresh Zucchini Soup for a Light Summer Meal
This Fresh Zucchini Soup is a light, refreshing way to enjoy seasonal summer produce. It’s blended smooth with garlic, onion, and herbs, making it naturally creamy without heavy cream. Serve it warm or chilled for a satisfying, garden-fresh meal that keeps you cool and nourished.
Ingredients List
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 medium zucchini, sliced
2 cups vegetable broth
½ teaspoon dried thyme or Italian seasoning
Salt and pepper to taste
Juice of ½ lemon
Fresh basil or chives for garnish
Instructions
Heat olive oil in a pot over medium heat. Add onion and cook for 4–5 minutes until soft and translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add zucchini, broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–12 minutes until zucchini is tender.
Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth.
Stir in lemon juice and season with salt and pepper to taste.
Serve warm or chilled, garnished with fresh herbs.
Cooking Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings
Makes 3–4 servings
Nutritional Information (approx. per serving)
Calories: 110
Carbs: 10g
Protein: 2g
Fat: 7g
Storage Instructions
Refrigerate for up to 4 days in a sealed container
Tastes great served cold—perfect for summer
Can be frozen, but texture may change slightly
Pairings/Suggestions
Serve with crusty bread or a light summer salad
Add a swirl of Greek yogurt or sour cream for creaminess
Top with croutons or grated Parmesan for extra texture
Seasonal Relevance
Best made during summer when zucchini is fresh and abundant
Great for hot days when you want a light yet flavorful meal
Conclusion
Fresh Zucchini Soup is simple, seasonal, and refreshingly light. It’s a quick, wholesome dish that brings out the best of summer produce—perfect for lunch, dinner, or a chilled starter.
Fresh Zucchini Soup for a Light Summer Meal
3–4
servings10
minutes15
minutes110
kcalA quick and fresh zucchini soup that’s light, herby, and ideal for warm-weather meals—serve warm or chilled.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 medium zucchini, sliced
2 cups vegetable broth
½ teaspoon dried thyme or Italian seasoning
Salt and pepper to taste
Juice of ½ lemon
Fresh basil or chives for garnish
Directions
- Heat olive oil in a pot over medium heat. Add onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Add zucchini, broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–12 minutes until zucchini is tender.
- Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve warm or chilled, garnished with fresh herbs.
Recipe Video
Notes
- Use smaller zucchini for better flavor and tenderness
Chill for at least 1 hour if serving cold
Drizzle with olive oil or pesto for a flavor boost
FAQs
Q1: Can I use yellow squash instead of zucchini?
Yes—feel free to mix or substitute with any summer squash.
Q2: Is this soup vegan?
Yes—it’s naturally vegan as long as you don’t top it with dairy-based garnishes.
Q3: Can I make it thicker or creamier?
Blend in a boiled potato or add a spoonful of cream or Greek yogurt for a thicker texture.
