Description
This velvety, nutrient-packed zucchini soup is the ultimate comfort food. By blending fresh summer squash with aromatic garlic, thyme, and creamy Greek yogurt, you achieve a luxurious texture without the need for heavy cream. It is a perfect, wholesome dinner that comes together in under 30 minutes, making it ideal for busy weeknights or a sophisticated starter. Naturally vegetarian and incredibly nourishing, this soup is destined to become a staple in your meal-prep rotation.
Ingredients
4 medium zucchini, sliced into rounds
1 yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup Greek yogurt
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Toss in the zucchini rounds and minced garlic, cooking for another 5 minutes.
Pour in the vegetable broth and sprinkle in the dried thyme.
Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Remove from heat and use an immersion blender to puree the soup until smooth.
Stir in the Greek yogurt until fully incorporated.
Taste and season with salt and pepper as needed before serving.
Notes
Storage: Keeps in the fridge for up to 4 days in an airtight container.
Freezing: Can be frozen for up to 3 months; add yogurt only after reheating.
Texture: Add extra vegetable broth if you prefer a thinner consistency.
Serving: Top with crispy chicken strips for added protein.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop simmering and blending
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg