Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works beautifully in this recipe and can be substituted in equal amounts. You might even use a combination of zucchini and yellow squash for interesting color variations in your soup.

Why is my soup too thin? How can I thicken it?

If your soup seems too thin, continue simmering uncovered for 5-10 minutes to reduce and concentrate the flavors. For immediate thickening, you can blend in a small boiled potato or add a tablespoon of cornstarch mixed with cold water and simmer for a few minutes.

Can I make this soup without a blender?

While a blender creates that signature smooth texture, you can achieve a rustic version by mashing the cooked vegetables with a potato masher. Alternatively, press the cooked ingredients through a fine-mesh sieve or food mill for a smoother result without a blender.

My family doesn't like zucchini - will they still enjoy this soup?

This soup has converted many zucchini skeptics! The blending process completely transforms the texture, and the other ingredients balance the flavor so well that most people don't identify it specifically as "zucchini soup." It's worth trying even with picky eaters.

Creamy Garden Fresh Zucchini Soup Recipe

Description

This creamy zucchini soup is a quick and healthy meal packed with vegetables and enhanced by the mild tang of Greek yogurt and a hint of smoked paprika. Perfect for weeknight dinners, this easy stovetop recipe is light yet satisfying, making it ideal for a nutritious appetizer or side dish.

Ingredients

Units Scale

Vegetables

1 onion, quartered
1 yellow pepper, diced
3 large zucchini, cut in large chunks (about 6 cups, skin on)
4 cloves garlic

Liquids & Dairy

32 ounces beef broth
2 tablespoons Greek yogurt (plus more for topping)

Seasonings & Garnish

1/8 teaspoon smoked paprika
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Freshly grated parmesan cheese, optional, for serving

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Instructions

Prepare the vegetables: Quarter the onion, dice the yellow pepper, peel the garlic, and cut the zucchini into large chunks, leaving the skin on for added nutrients and color.
Simmer the soup: Combine the onion, yellow pepper, garlic, and chopped zucchini in a large pot. Add the beef broth and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes until the zucchini is tender.
Purée the mixture: Remove the pot from heat. Using an immersion blender, purée the mixture directly in the pot until smooth and creamy. Alternatively, carefully transfer the mixture in batches to a countertop blender and blend.
Season and finish: Stir in the smoked paprika, kosher salt, and black pepper to taste. Adjust seasoning as needed.
Serve: Ladle the soup into bowls. Top with a dollop of Greek yogurt and a sprinkle of freshly grated parmesan cheese if desired. Serve hot.

Notes

You can substitute vegetable broth for beef broth to make this vegetarian.
For a vegan version, use plant-based yogurt and skip parmesan cheese.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
Enhance the flavor by adding fresh herbs like basil or dill before serving.

Nutrition

Serving Size: 1 cup
Calories: 75
Sugar: 4g
Sodium: 410mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg