Creamy Zucchini Soup with Lemon Recipe
A creamy and vibrant zucchini soup made with fresh zucchini, aromatic herbs, and a touch of lemon juice, blended smooth with cashews for richness. This comforting soup is perfect as a light lunch or starter and showcases simple ingredients with fresh flavors.
CourseSoup
CuisineAmerican
KeywordZucchini soup, creamy zucchini soup, healthy soup recipe, vegetarian soup, easy zucchini recipe, lemon zucchini soup, blended vegetable soup, cashew zucchini soup, Stovetop
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings4 servings
Calories180kcal
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 medium zucchini (1 ½ to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
- 3 cups vegetable or chicken broth, or more as desired for a thinner texture
- ¼ cup raw cashews
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 4 to 5 minutes until the onion is softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the sliced zucchini, vegetable or chicken broth, raw cashews, kosher salt, and ground black pepper to the pot. Bring everything to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes until the zucchini is soft and cooked through.
- Stir in the chopped fresh herbs and fresh lemon juice. Use an immersion blender to blend the soup until smooth directly in the pot, or carefully transfer the soup in batches to a high-powered blender and blend for 15 to 30 seconds until creamy and smooth.
- Ladle the zucchini soup into bowls. Garnish with a drizzle of olive oil and extra fresh herbs for a vibrant finish. Serve warm.
Notes
- Use a high-powered blender for the smoothest texture, or an immersion blender for a slightly chunkier consistency according to preference.
- If the soup is too thick, add extra broth or water to reach the desired consistency.
- Raw cashews add creaminess; for a nut-free version, you may omit or substitute with silken tofu or cooked potatoes.
- Fresh herbs such as dill, basil, or parsley can be varied or combined for different flavor profiles.
- For added richness, finish with a swirl of cream or coconut milk if desired.
Nutrition
Serving: 1 bowl (about 1 1/2 cups) | Calories: 180kcal | Carbohydrates: 16g | Protein: 5g | Fat: 12g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 600mg | Fiber: 3g | Sugar: 5g