Creamy Zucchini Soup with Yogurt
A bright and refreshing summer soup recipe, this creamy zucchini soup recipe is silky smooth, and loaded with the flavor. This soup is naturally gluten-free and be served warm or chilled.
Servings: 4
Calories: 212kcal
Ingredients
- 1 Tablespoon butter or olive oil
- 1½ pounds zucchini cut into half-moons
- 1 medium onion diced
- 1 medium potato peeled and diced
- 2 cloves garlic
- 4 fresh thyme sprigs leaves removed from stems
- 1 bay leaf
- 4 cups chicken stock or vegetable stock
- ½ cup greek yogurt full fat
- 2 Tablespoons lemon juice
- kosher salt and black pepper
- Shredded cheese, fresh thyme, sour cream, green onion optional garnishes
Instructions
- Melt the butter in a stockpot over medium heat. Add the onion, cook until they begin to soften, about 5 minutes. Add the remaining prepped vegetables and aromatics, saute for 2 to 3 minutes to soften slightly.
- Add the broth and bring to a boil. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
- Transfer to a blender and puree until smooth. Be careful of the hot liquid!
- Place pan over low heat stir in Greek yogurt and lemon juice. Salt and pepper to taste.
- Serve with a topping of freshly shredded cheese, scallions, and/ or herbs.
Notes
- To make a silky smooth soup after pureeing, pass the puree through a fine-mesh sieve.
- Using an immersion blender will make the soup thicker than a traditional blender or food processor.
- This soup is ideal for meal prep, it will keep for up to 5 days in the fridge.
- You can also freeze this soup. Thaw out overnight in the fridge and reblend before heating.
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