Light Silky Summer Squash Soup

This Zucchini Soup is a light and silky summer squash soup, brightened with fresh herbs and a hint of lemon. It is the perfect choice for warm days or as a refreshing starter to any meal, capturing the essence of the season in every velvety spoonful.

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The combination of tender zucchini and a diced potato creates a naturally creamy base that doesn't rely heavily on dairy. The addition of lemon zest at the end provides a sophisticated citrus note that balances the earthy tones of the vegetables and broth.

Ingredients

• Vegetables: 2 tablespoons olive oil, 1 medium onion (chopped), 2 garlic cloves (minced), 4 medium zucchinis (about 800 g, sliced), 1 medium potato (peeled and diced), 1 stalk celery (chopped).
• Liquids: 1 liter (4 cups) vegetable broth, 100 ml (1/2 cup) cream or coconut milk (optional, for creaminess).
• Herbs & Seasoning: 2 tablespoons fresh parsley (chopped), 1 tablespoon fresh basil (chopped), 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt (or to taste), 1/4 teaspoon black pepper, Zest of 1/2 lemon.
• Garnish: Extra herbs (finely chopped), drizzle of olive oil or swirl of cream.

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and celery, sauté for 4 minutes until softened.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in zucchini and potato. Cook, stirring occasionally, for 5 minutes.

Step 4

Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes, until vegetables are very tender.

Step 5

Remove from heat. Add parsley, basil, thyme, and lemon zest.

Step 6

Blend the soup with an immersion blender (or in batches in a blender) until smooth and silky.

Step 7

Stir in cream or coconut milk if using. Season to taste with salt and pepper.

Step 8

Reheat gently if needed. Serve hot or chilled, garnished with extra herbs and a drizzle of olive oil or cream.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the zucchini and potato are cooked until they are very tender before blending. If using a standard blender instead of an immersion one, blend in small batches and be careful with the hot liquid. For an even more vibrant color and extra nutrients, you can add a handful of baby spinach at the very end before blending.

Varianten und Anpassungen

For a completely vegan version of this soup, simply use coconut milk instead of cream. The coconut milk adds a subtle sweetness that pairs beautifully with the zucchini. If you prefer a lighter version, the soup is delicious even without the optional cream or milk, as the blended potato provides significant body.

Serviervorschläge

This soup is wonderful served with a side of crusty bread or topped with a sprinkle of toasted seeds for a bit of crunch. If you are serving this for dinner, a light Sauvignon Blanc pairs perfectly with the herbal and citrus notes of the dish.

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Whether enjoyed warm on a breezy evening or chilled during a midday heatwave, this Zucchini Soup is a versatile and elegant addition to your summer menu. Simple to prepare yet complex in flavor, it truly celebrates the best of seasonal produce.

Recipe Help & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I serve this soup cold?

Absolutely! This soup is delicious served chilled, making it perfect for warm summer days. Prepare it ahead, refrigerate for at least 2 hours, and serve cold with a drizzle of olive oil and fresh herbs.

→ What can I use instead of potato?

You can substitute the potato with cauliflower florets or an extra zucchini. The potato adds body and creaminess, so if omitting, you may want to add a bit more cream or coconut milk for texture.

→ How do I make this soup completely vegan?

Simply use coconut milk instead of dairy cream and ensure your vegetable broth is vegan-friendly. The result will be just as creamy and delicious while being completely plant-based.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Freeze before adding cream, then thaw overnight in the refrigerator and stir in cream when reheating. This preserves the best texture and flavor.

→ What other herbs work well in this soup?

Fresh dill, chives, or mint make excellent alternatives or additions. Tarragon also pairs beautifully with zucchini. Add delicate herbs after blending to preserve their fresh flavor and bright color.