Description
A creamy and flavorful zucchini and goat cheese soup that’s easy to make, nutritious, and perfect for any season. Ready in under 40 minutes!
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium zucchini, sliced
- 4 cups vegetable or chicken broth
- 4 oz soft goat cheese
- Salt and pepper, to taste
- Fresh herbs (basil, parsley, or thyme) for garnish
- Optional: lemon juice, red pepper flakes
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion for 5 minutes until soft, then add garlic and cook for 1–2 minutes.
- Add zucchini, season with salt and pepper, and cook for 5–7 minutes.
- Pour in broth, bring to a boil, then reduce to a simmer for 10–12 minutes.
- Blend until smooth using an immersion blender or countertop blender.
- Stir in goat cheese until creamy.
- Garnish with fresh herbs and serve hot (or chilled for summer).
Notes
- For extra creaminess, add a small cooked potato before blending.
- Adjust thickness by adding more broth or reducing the liquid.
- Use vegan goat cheese or cashew cream for a dairy-free version.
- Add spinach or peas for extra nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes