Ingredients
Soup Base:
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2 tbsp olive oil or butter
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1 medium onion, chopped
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2 cloves garlic, minced
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4 medium zucchini, sliced (about 5 cups)
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1 medium Yukon gold potato, peeled and diced
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3 cups vegetable broth (or chicken broth for non-vegetarian)
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½ tsp salt, to taste
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¼ tsp white pepper (or black pepper)
For Creaminess:
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½ cup whole milk or half-and-half (or dairy-free alternative)
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1 tbsp crème fraîche or sour cream (optional, for serving)
For Garnish:
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Fresh chives or parsley
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Croutons or toasted baguette slices
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Drizzle of olive oil or truffle oil
Instructions
In a heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Add garlic and stir for another 1–2 minutes until fragrant.
Add the zucchini and diced potato. Stir to coat with the aromatics and cook for 5 minutes, letting the vegetables begin to soften.
Pour in the broth, season with salt and pepper, and bring to a simmer. Cover and cook for 20 minutes, or until zucchini and potato are fork-tender.
Remove from heat. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth and creamy.
Return the soup to low heat and stir in milk or half-and-half. Heat gently for 5 minutes without boiling.
Ladle into bowls. Garnish with a swirl of crème fraîche, fresh herbs, and crunchy croutons or baguette slices.