slow cooker zucchini soup
This creamy and comforting zucchini soup is perfect for a cozy meal. Using a slow cooker allows the flavors to meld beautifully, creating a rich and satisfying bowl of soup. It's an excellent way to enjoy this versatile vegetable, and it can easily be made vegan.
Equipment
- 1 slow cooker
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 4 medium zucchinis About 2 pounds, diced.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
- 4 cups vegetable broth
- 1 cup coconut milk Or heavy cream for a richer texture.
- 2 medium potatoes About 1 pound, diced.
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste none salt
- to taste none black pepper
- none none olive oil For sautéing.
- to garnish none fresh parsley
Instructions
- Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Transfer the sautéed onion and garlic to the slow cooker. Add the diced zucchinis, diced potatoes, vegetable broth, thyme, basil, salt, and black pepper.
- Stir the ingredients in the slow cooker to combine. Cover and cook on low for about 4 hours, or until the vegetables are tender.
- Once the cooking time is complete, use an immersion blender to puree the soup directly in the slow cooker until smooth. If using a regular blender, allow the soup to cool slightly, then blend in batches until smooth.
- Stir in the coconut milk (or heavy cream) and adjust the seasoning with additional salt and pepper if needed. Heat through for another 10-15 minutes if desired.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
For a spicier version, consider adding a pinch of red pepper flakes.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Feel free to add other vegetables like carrots or celery for additional flavor and nutrients.