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!
To Store: Keep in an airtight container in the refrigerator for up to 5 days.
Creamy Zucchini Soup Recipe
Amount Per Serving
Calories 146Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Vitamin A 789IU16%
Vitamin C 38mg46%
* Percent Daily Values are based on a 2000 calorie diet.