If you're looking for a creamy Zucchini Soup Recipe, then you are in the right place. Zucchini, onion, vegetable broth, Italian seasoning, and just a bit of yogurt are blended together for a healthy, vegan meal with a delightfully smooth texture.
Sauté onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue sautéing for 1 minute.
Push the onion to the side and add the cut zucchini. Sauté for 5 minutes, or until the edges begin to lightly brown.
Pour in broth and add Italian seasoning, salt, and pepper. Bring pot to a boil. Once boiling, reduce heat to medium-low heat and simmer for 15 minutes.
Turn off heat and add yogurt. Blend ingredients with an immersion blender until smooth and creamy. You can also carefully transfer it to a high speed blender or large food processor and blend until smooth.
Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!
Notes
To Store: Keep in an airtight container in the refrigerator for up to 5 days.