Creamy Zucchini Soup


  • 1 Tablespoons Olive Oil or Butter
  • 2 large Zucchini, about 6 cups cut into small pieces (DO NOT PEEL IT)
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 3 cups Broth (vegetable or chicken)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Thyme optional
  • 1 cup Sour Cream or Heavy Whipping Cream


  1. Heat oil (or butter) in a large pot over medium high heat.
  2. Add the onion and garlic and cook for 3-4 minutes, stirring frequently, until light golden brown.
  3. Add zucchini and cook for 1 minute.
  4. Add the salt, pepper, thyme and broth. Bring to a boil and simmer for 15 minutes.
  5. Remove from heat.
  6. Using an immersion (stick) blender, blend the soup until smooth.
  7. Add in the sour cream (or heavy whipping cream) and stir to incorporate. Add more salt if necessary and serve with crusty warm bread.GARNISH IDEAS:
    – pinch of shredded parmesan cheese
    – dollop of sour cream
    – fresh parsley or basil
    – croutons
  8. Keep in an air tight container in the fridge for up to 3 days.