Dawn Russell Zucchini Soup Recipe

Dawn Russell Zucchini Soup Recipe is made with zucchini, onion, garlic, vegetable broth, water, olive oil, dried thyme, salt, black pepper, heavy cream (or coconut cream), and fresh parsley. This creamy and comforting Dawn Russell Zucchini Soup recipe creates a delicious and satisfying dinner that takes about 40 minutes to prepare and can serve up to 6 people.

Dawn Russell Zucchini Soup Recipe Ingredients

• 4 medium zucchinis, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream or coconut cream (for a dairy-free option)
• Fresh parsley, chopped (for garnish)

Dawn Russell Zucchini Soup Recipe Instructions

1. Prepare the vegetables Begin by chopping the zucchinis into small, bite-sized pieces and dicing the onion. Mince the garlic as well.
2. Sauté the onion and garlic In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Add the zucchini and seasonings Add the chopped zucchini to the pot, followed by the thyme, salt, and black pepper. Stir well to combine and let the zucchini cook for 5 minutes, stirring occasionally.
4. Add the liquids Pour in the vegetable broth and water, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the zucchini is tender.
5. Blend the soup Once the zucchini is tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, blending until smooth, then return it to the pot.
6. Finish with cream Stir in the heavy cream or coconut cream and heat through for an additional 2-3 minutes. Taste and adjust the seasoning if needed.
7. Serve Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or your favorite side.

Recipe Tips

• Use Fresh Zucchini for Best Flavor: Fresh zucchini will give the soup the best texture and flavor. If using older zucchinis, they may be a bit more watery and less flavorful, so try to pick firm, small to medium-sized ones.
• Sauté the Zucchini for Extra Flavor: For a deeper flavor, try sautéing the zucchini for an extra 3-4 minutes before adding the broth. This caramelizes the zucchini slightly and adds an extra layer of richness to the soup.
• Adjust the Thickness: If the soup turns out too thin for your liking, try blending a small portion of the soup and then stirring it back into the pot. This thickens the soup while still maintaining a smooth texture.

How To Store Dawn Russell Zucchini Soup Recipe

Refrigerate: Cool the Dawn Russell Zucchini Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool completely, then transfer it to a freezer-safe container or resealable freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How to Reheat Leftover Dawn Russell Zucchini Soup Recipe

In The Stove: Pour the leftover soup into a pot and heat it over medium heat, stirring occasionally. Reheat for about 5-10 minutes, or until it is hot all the way through. Add a splash of water or broth if the soup has thickened too much.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Slow Cooker: If reheating a large batch, transfer the soup to a slow cooker. Set it on low heat and let it warm for 1-2 hours, stirring occasionally. Add a little extra liquid if needed.

What To Serve Dawn Russell Zucchini Soup Recipe

Dawn Russell Zucchini Soup Recipe pairs well with a side of crusty bread, a fresh green salad, garlic bread, and roasted vegetables. It also can be served alongside a grilled cheese sandwich, quinoa salad, baked potatoes, and a fruit salad for better savoring of the meal.

Frequently Asked Questions

Can I use frozen zucchini for this soup?

While fresh zucchini gives the best texture and flavor, you can use frozen zucchini in a pinch. Just make sure to thaw and drain any excess water before adding it to the soup.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time! In fact, the flavors may even deepen after a day or two in the fridge. Store it in an airtight container in the fridge for up to 3-4 days.

How can I make this soup dairy-free?

To make this soup dairy-free, simply use coconut cream or another dairy-free alternative instead of heavy cream. It will still be creamy and delicious!

Try more recipes:

• Covent Garden Mushroom Soup Recipe
• La Madeleine Tomato Soup Recipe
• Louis Pappas’ Lemony Avgolemono Soup Recipe