Creamy Herb Zucchini Soup
Creamy Herb Zucchini Soup combines tender zucchini, onion, garlic, milk, and fresh herbs in a rich homemade base. Serve this comforting vegetarian soup as a light lunch, starter, or warming evening meal.
Equipment
- large saucepan
- Small saucepan
- Whisk
- Wooden spoon
Ingredients
For the Zucchini Base
- 2 tablespoons Unsalted Butter
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 2 medium Zucchini chopped
- 2 teaspoons Fresh Basil chopped
- ½ teaspoon Fresh Tarragon chopped
- ½ teaspoon Fresh Thyme chopped
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
- 2 tablespoons Water
For the Cream Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 4 cups Whole Milk
Instructions
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add the finely chopped onion and minced garlic.
- Cook for approximately 4 minutes until softened and lightly golden.
- Add the basil, tarragon, thyme, kosher salt, and black pepper.
- Cook for 2 minutes while stirring constantly.
- Add the chopped zucchini.
- Cook for approximately 8 minutes until the zucchini is tender.
- Add the water if the saucepan becomes dry during cooking.
- Melt 3 tablespoons of butter in a separate small saucepan over medium heat.
- Gradually whisk in the flour.
- Cook for 1 minute while whisking constantly.
- Slowly add 2 cups of milk while continuing to whisk.
- Bring the mixture gently to a boil.
- Reduce the heat and simmer for approximately 5 minutes until thickened.
- Stir frequently to prevent the sauce from sticking.
- Pour the thickened milk mixture over the cooked vegetables.
- Gradually stir in the remaining 2 cups of milk.
- Simmer for approximately 5 minutes until the soup is hot and the flavours are combined.
- Taste and adjust the seasoning when necessary.
- Ladle the soup into bowls and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the soup hot with crusty bread, garlic toast, savoury crackers, or a fresh green salad. Smaller portions work well as a starter. For a varied lunch, serve it with our Zucchini Dill Yogurt Sauce and warm pita bread.Recipe Notes
Add the milk gradually and whisk continuously to prevent lumps. Keep the heat moderate because milk can scorch on the bottom of the saucepan. The soup can be served with pieces of tender zucchini or blended until smooth with an immersion blender.Variations
Add grated Parmesan, cheddar, spinach, leek, or cooked potato for extra flavour and body. Replace some of the milk with vegetable broth for a lighter consistency. Unsweetened plant-based milk and vegan butter can be used for a dairy-free version.Storage
Cool the soup promptly and refrigerate it in an airtight container for up to three days. Reheat slowly over low heat while stirring regularly. Add a splash of milk when the soup becomes too thick. Freezing may cause the dairy base to separate.Wine Advice
A fresh Sauvignon Blanc complements the zucchini, basil, and tarragon. A lightly oaked Chardonnay works well with the creamy base and buttery flavours.Nutrition values
Serving: 1 bowl | Calories: 320 kcal | Carbohydrates: 26 g | Protein: 10 g | Fat: 21 g | Saturated Fat: 13 g | Sodium: 430 mg | Sugar: 13 g