Zucchini Soup Fresh Herbs Lemon (Printable)

Light and silky summer squash soup brightened with fresh herbs, lemon zest, and a hint of cream for warm days.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 1.75 pounds), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped

→ Liquids

07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon

→ Garnish

15 - Extra fresh herbs, finely chopped
16 - Olive oil or cream for drizzling

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sautéing for 4 minutes until softened and fragrant.
02 - Add minced garlic and cook for 1 minute until the kitchen fills with aroma.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer partially covered for 15 minutes until all vegetables are very tender.
05 - Remove from heat. Add fresh parsley, basil, thyme, and lemon zest, allowing flavors to meld for 1 minute.
06 - Blend using an immersion blender until the mixture achieves a smooth and silky consistency. Alternatively, work in batches using a standard blender.
07 - Stir in cream or coconut milk if desired. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Reheat gently if necessary. Serve hot or chilled, topped with fresh herbs and a light drizzle of olive oil or cream.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can make it on a weeknight without stress.
  • The soup tastes like summer in a bowl but works year-round, hot or cold depending on your mood.
  • One pot, one blender, and you've got something that feels restaurant-quality but costs almost nothing.
02 -
  • Don't overcrowd the pot when you first sauté the onion and celery; give them space so they soften instead of steam.
  • An immersion blender is your friend here because it gives you control; if you use a regular blender, work carefully in batches so hot liquid doesn't explode everywhere.
  • The soup tastes better the next day when flavors have settled into each other, so don't judge it immediately.
03 -
  • Make a double batch and freeze half; this soup freezes beautifully for up to three months and tastes even better when you've forgotten about it.
  • Always taste your broth before using it because different brands vary wildly in saltiness; this changes how you season the finished soup.
  • The potato is your secret creaminess ingredient, so don't skip it even if you're using cream; it creates body and makes the soup feel substantial.
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