Can I make zucchini soup without cashews?

Yes. You can make Zucchini Soup without cashews if needed. The texture will be slightly less creamy, but the soup will still taste fresh and delicious. For another dairy free option, you can blend in a little cooked white beans for extra creaminess.

Can I use yellow squash instead of zucchini?

Absolutely. Yellow squash works very well in this recipe and has a similar mild flavor. You can replace all or part of the zucchini with yellow squash and follow the recipe exactly as written.

Is zucchini soup dairy free and vegan?

Yes, this Zucchini Soup is naturally dairy free because raw cashews create its creamy texture instead of milk or cream. To keep the recipe vegan, simply use vegetable broth instead of chicken broth.

How do I make the soup thicker or thinner?

If you prefer a thicker Zucchini Soup, let it simmer for a few extra minutes after blending. If you like a thinner consistency, stir in additional vegetable broth or chicken broth until the soup reaches your preferred texture.

Can I prepare zucchini soup ahead of time?

Yes. In fact, Zucchini Soup is an excellent make ahead meal. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop and stir well before serving.

Zucchini Soup Recipe | Amazing Creamy Dinner You'll Love

Name: Zucchini Soup Recipe | Amazing Creamy Dinner You'll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 4 medium zucchini, about 1½ to 2 pounds, trimmed and sliced; 3 cups vegetable broth or chicken broth, plus extra if a thinner soup is desired; ¼ cup raw cashews; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh herbs, such as dill, basil, or parsley, plus extra for garnish; Extra olive oil for serving

Description

This creamy Zucchini Soup combines tender zucchini, raw cashews, fresh lemon juice, and herbs. It is naturally dairy free and makes a fresh, light dinner in 45 minutes.

Ingredients

Scale

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

4 medium zucchini, about 1½ to 2 pounds, trimmed and sliced

3 cups vegetable broth or chicken broth, plus extra if a thinner soup is desired

¼ cup raw cashews

1 teaspoon kosher salt

¼ teaspoon ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh herbs, such as dill, basil, or parsley, plus extra for garnish

Extra olive oil for serving

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Instructions

1. Warm the olive oil in a large pot over medium-high heat.

2. Add the chopped onion and cook until softened, about 5 minutes.

3. Stir in the garlic and cook for about 30 seconds, until fragrant.

4. Add the zucchini, broth, raw cashews, kosher salt, and black pepper.

5. Bring the mixture to a boil.

6. Reduce the heat, cover the pot, and simmer for 15 to 20 minutes, until the zucchini becomes very tender.

7. Stir in the fresh lemon juice and chopped herbs.

8. Blend the soup until completely smooth with an immersion blender. You can also carefully blend it in batches in a countertop blender.

9. Add extra broth as needed to reach your preferred consistency.

10. Taste and add more salt, pepper, or lemon juice as needed.

11. Serve warm with a drizzle of olive oil and extra fresh herbs.

Notes

A high-powered blender creates a silkier texture than an immersion blender, although either option works well.

Add more broth after blending if you prefer a thinner soup.

Fresh dill, basil, and parsley all work well in this recipe.

Use vegetable broth to keep the soup vegetarian and vegan.

The soup is naturally dairy free because raw cashews create its creamy consistency.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze the soup in a freezer-safe container for up to 3 months.

Thaw frozen soup in the refrigerator, then reheat it gently on the stovetop.

The sodium amount may vary depending on the broth you use.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop

Nutrition

Serving Size: 1 serving
Calories: 167
Sugar: 7 g
Sodium: 1461 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 13 g
Fiber: 3 g
Protein: 5 g