Creamy Zucchini Potato Soup
Creamy Zucchini Potato Soup blends tender zucchini, potatoes, herbs, and cream into a smooth, comforting homemade soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 medium zucchini, chopped
- 2 medium potatoes, peeled and chopped
- 4 cups vegetable broth
- 1/2 tsp dried thyme
- 1/2 cup heavy cream
- Salt and pepper
Instructions
- Heat the olive oil in a large soup pot over medium heat, add the onion, and cook for 4–5 minutes until soft and translucent.
- Stir in the garlic and thyme, cooking for another 30 seconds until fragrant but not browned.
- Add the chopped zucchini and potatoes, stir to coat them with the oil and seasonings, then pour in the vegetable broth.
- Bring the soup to a gentle boil, reduce the heat, and simmer uncovered for 18–20 minutes until the vegetables are completely tender.
- Use an immersion blender to puree the soup directly in the pot until smooth, or carefully blend it in batches using a standard blender.
- Return the soup to low heat, stir in the cream, and season gradually with salt and black pepper until the flavor is balanced.
- Warm for another 2–3 minutes without boiling, then ladle into bowls and serve with herbs, cracked pepper, or crusty bread.