Have a lot of leftover zucchini? No problem! Check out our post on How to Freeze Zucchini (3 Ways)!
🥒 What Makes This Soup So Good
It’s naturally low-carb and easily made vegan! Simply sub the butter in this recipe for olive oil or vegan butter and you’ve got a low-carb and dairy-free zucchini soup. This soup is a quick and easy way to incorporate more veggies into your diet! Zucchini, which flourishes in the summer months, is pureed in vegetable broth and a few simple spices. One spoonful of this delicious soup and you’ll forget how healthy this dish actually is. It takes less than 30 minutes to make! Not to mention, requires just five ingredients, not including salt and pepper. Make this zucchini soup when you need something tasty, quick, and nutritious!
👩🏼‍🍳 Chef’s Tips
Feel free to add shredded cheese or a touch of heavy cream to make this zucchini soup even more rich and flavorful. You can either add these ingredients at the end of cooking or sprinkle/drizzle them atop your finished dish. Make this recipe ahead of time and store in an airtight container in the fridge for 3-4 days. You could even freeze this soup in an airtight container for up to three months! If you don’t have an immersion blender, you can puree this zucchini soup in a blender. If using a blender, let the soup cool before transferring it in batches to a blender and blending until smooth.
More Delicious Zucchini Recipes
Sautéed Zucchini Air Fried Zucchini Air Fryer Zucchini Chips Vegan Zucchini Bread Zucchini Salad How to Freeze Zucchini (3 Ways) Crispy Fried Zucchini with Dipping Sauces Gluten Free Zucchini Bread Whole30 Tuna Zoodle Casserole (Paleo, Dairy Free)
