Zucchini Soup Recipe

A super-easy, dairy-free Zucchini Soup made with onions, carrots, celery, potatoes, and zucchini, all in a lightly seasoned vegetable broth with common pantry spices and fresh thyme.

Course Soup

Cuisine American

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Prep Time 5

Cook Time 30

Servings bowls

Calories 137kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
2 Yukon gold potatoes, diced
2 cloves garlic, minced
¼ teaspoon celery salt
⅛ teaspoon cayenne pepper
2 cups vegetable broth
2 cups chicken broth
2 bay leaves
2 zucchini, chopped
1 tablespoon fresh thyme leaves or fresh dill
Kosher salt and fresh ground black pepper to taste

Instructions

Heat oil over medium-high heat in a Dutch oven or heavy stockpot. Add the onions, carrots, and celery, and cook until the onions and celery are tender.
Add the potatoes, garlic, celery salt, and cayenne pepper, and cook for 1 minute while stirring constantly. Add the broth and bay leaves.
Bring it to a low boil. Reduce the heat and simmer until the potatoes are almost tender. Add the zucchini and cook for 8-10 minutes or until tender.
Remove the bay leaves and stir in the fresh thyme. Season with kosher salt and freshly ground black pepper to taste. For best results, serve promptly.

Notes

Store in an airtight container in the refrigerator for up to 3 days.
To freeze, slightly undercook the potatoes and zucchini. Cool the soup completely and ladle it into heavy-duty quart- or gallon-sized freezer bags. Thaw overnight in the fridge. Reheat on the stovetop on low heat or in the microwave on reduced power to avoid overcooking.

Nutrition