This dairy free zucchini soup is so creamy and dreamy, it doesn’t need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!
I know what you’re thinking…why is she posting a soup recipe in June? Is she crazy? Maybe it’s because she lives in LA now and therefore has no grasp of reality outside of her always-perfect-weather bubble? I may be crazy…but trust me, there’s a method to my madness.
I typically have soup at least once a week. Year round. The tradition of observing the Jewish Sabbath means having a huge, home-cooked, THANKSGIVING-LIKE meal every Friday night. Let’s just pause right there for a sec. THANKSGIVING-LIKE. Like a monster feast. Like courses and courses of homemade goodness. Think homemade breads, dips, soup, salads, main dishes (yes, that’s plural), side dishes, and dessert(s) (sometimes plural if you’re lucky).
But to me, nothing says home-cooked quite like a bowl of soup. Regardless of the time of year, soup always feels homey and comfy and somehow magical. Of all the millions of courses I enjoy every Friday night, I still get the most excited for soup. A big steak or even filet mignon just can’t compare to enjoying your own bowl of scratch-made soup. It wins every time in the game of homemade.
So if you want to make your guests feel like royalty and like they’re wrapped in a blanket of homey comfort but it’s the middle of the summer, I’d recommend opting for this dairy free zucchini soup. It’s light, bright, and summery, while still hitting the soup spot.
And zucchinis are in season! Just look at that bright green color. This soup is literally gorgeous.
The zucchinis don’t need much to make them shine—just onion, garlic, some vegetable broth, spices, and a tiny amount of fresh basil. That’s all she wrote! Trust me, you don’t need anything more. This is pure zucchini perfection.
Another plus of this short list of ingredients—it’s EASY! All you do is saute onions and garlic, add the zucchini and saute some more, add the liquids, cook a little longer, and blend it up! I give exact measurements below, but if you’re comfortable around the kitchen, this is one of those recipes that you don’t even need to measure for. Splash in some olive oil to saute the onions and garlic, eyeball the liquids and add more at the end if you’d like, sprinkle in the salt and pepper based on the amount of food you see. Trust me, you can’t mess this one up.
This soup freezes beautifully. If you’re feeling up for it, spend a few extra chopping minutes to make a double batch and sock one recipe (or both) in your freezer. It’s totally worth it. Being in soup heaven is always worth it. Enjoy!
- 3 Tbsp olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced (I use the frozen garlic cubes)
- 3 pounds zucchini, halved lengthwise and sliced
- 1½ cups vegetable broth
- 3 cups water
- ½ tsp salt
- ⅛ tsp pepper
- 1-2 frozen basil cubes (or 1-2 teaspoons fresh chopped basil)
- Heat olive oil in a large pot over medium heat. Add diced onion and saute until onions are soft and slightly golden, about 7 minutes. Season with a few sprinkles of salt.
- Clear a small hole in the center of the pan and add the minced garlic. Cook garlic in the center until fragrant, stirring constantly to avoid burning (about 30-60 seconds).
- Add sliced zucchini and cook until zucchinis are softened and starting to brown, about 10 minutes.
- Add the vegetable broth, water, salt, and pepper and simmer covered until the zucchinis are very soft, about 10 minutes.
- Add basil and blend with an immersion blender until smooth and creamy. Add additional salt, pepper, and water to taste.
- Serve with fresh chopped basil and ground black pepper (optional). Enjoy!