Easy to make, tasty, and healthy soup for zucchini season, winter time and to welcome spring – ZUCCHINI SOUP. Gluten-free and low-carb, too!

Winter means soup and I have been trying my hand on a few vegetable soups so we can enjoy a healthier version every time we want some. After trying out and loving our Brocolli Soup it was time to try a Zucchini version.

However, I wanted to add a little extra flavor to the soup and I thought I’d try to add some fennel seeds. I know they have a nice anise flavor and perhaps that will work with Zucchini. I wasn’t sure though if it will even manifest itself but when I pureed the whole batch, I tasted just a hint of it and I was pleased with it.

It does not overpower the other ingredients but gives it that extra flavor dimension which for me is enjoyable. But if you cannot find fennel seeds or they are not handy, then don’t worry I am pretty sure it will still be a good-tasting soup. It just so happened I have some left in the pantry so I decided to try it.

If you use 6 cups of broth, it will be more of a runny and thin soup but if you wish a creamier and thicker version, then feel free to lessen the cups to about 4. Either way, I think it’s lovely and delicious and wonderful with grilled ciabatta and melted provolone which is what we had with this soup. Unfortunately, the bread got eaten before I could take the photo. Anyway, enjoy another lovely and healthy soup to last you during the last few months of winter.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD AT THE END OF POST.

WHAT ARE THE INGREDIENTS TO MAKE THIS ZUCCHINI SOUP?

• 2 tablespoons Olive oil

• 1 tablespoon Butter

• 3 cloves garlic, chopped

• 1 medium onion, chopped

• 1/2 teaspoon fennel seeds (use if possible and do not replace as this adds a lot of flavor)

• 4 zucchini or courgettee (medium to large), thickly sliced

• 1/2 tablespoon fresh thyme

• 6 cups chicken or vegetable stock (4 cups only if you wish for a thicker or creamier soup)

• salt and pepper, to taste (optional)

• cream and chives, (for garnish)

HOW DO YOU MAKE THIS LOW-CARB AND GLUTEN-FREE ZUCCHINI SOUP?

Melt the butter with the olive oil in a large saucepan. Saute the onion, garlic, and fennel seeds in gentle heat for about 5-8 minutes or until the onions have softened and changed their color.

Add the sliced zucchini and toss gently for about 5 minutes. Add the fresh thyme and the stock. Bring to a boil then simmer just until zucchini is tender roughly 5-8 minutes. Add salt and pepper, to taste, if it needs seasoning or if you use low-sodium chicken or vegetable stock.

Set aside the soup to cool down a little before you puree it. In a blender or large food processor, puree the zucchini mixture to your desired thickness and consistency.

Reheat, if needed. Serve in bowls with a dollop of cream and some snipped chives. Enjoy!

CAN YOU FREEZE ZUCCHINI SOUP?

Yes, you can freeze zucchini soup, but there are some important considerations to keep in mind to ensure the best quality and taste when you thaw and reheat it:

1. Cool the Soup: Allow the zucchini soup to cool to room temperature before freezing it. This helps prevent the formation of ice crystals and preserves the texture and flavor of the soup.
2. Use Airtight Containers: Choose airtight, freezer-safe containers to store the soup. Make sure to leave some space at the top of the container, as liquids expand when frozen.
3. Label and Date: Always label the containers with the date of freezing so you can keep track of how long the soup has been in the freezer.
4. Thaw Properly: When you’re ready to enjoy the frozen zucchini soup, move it from the freezer to the refrigerator and allow it to thaw overnight. Thawing slowly in the refrigerator is the safest method, as it prevents bacterial growth and helps maintain the soup’s quality.
5. Reheat Gently: Reheat the thawed soup gently on the stovetop over low to medium heat. Stir frequently to ensure even heating and prevent scorching.

Keep in mind that the texture of the zucchini may change slightly upon freezing, as zucchini tends to become softer when frozen and thawed. However, the flavor should still be good, and the soup can be a convenient and delicious option to have on hand in the freezer.

HOW LONG DOES THIS ZUCCHINI SOUP LAST?

The shelf life of gluten-free zucchini soup depends on several factors, including the ingredients used, how it’s stored, and whether it’s been frozen. Here are some general guidelines:

1. Refrigerated Storage: If the zucchini soup is homemade and has been stored in the refrigerator, it’s generally recommended to consume it within 3 to 4 days. This assumes that the soup was properly cooled and stored in an airtight container in the refrigerator at or below 40°F (4.4°C).
2. Frozen Storage: If you’ve frozen the gluten-free zucchini soup, it can last much longer, typically around 2 to 3 months. However, for the best quality and flavor, it’s advisable to consume it within the first 2 months of freezing. Properly freezing the soup in airtight containers helps maintain its quality and prevents freezer burn.

Always use your judgment and check for any signs of spoilage, such as off smells, unusual colors, or changes in texture, before consuming any stored soup. Additionally, if the soup was initially made from fresh ingredients that were close to their expiration dates, the resulting soup may not last as long, even if stored properly.

Remember to label the containers with the freezing date so you can keep track of how long the soup has been in the freezer. This ensures that you can enjoy the soup while it’s still at its best quality.

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Zucchini Soup

Manila Spoon

Easy to make, tasty, and healthy soup for zucchini season, winter time and to welcome spring – ZUCCHINI SOUP. Gluten-free and low-carb, too!

5 from 13 votes

Print Recipe Save Saved!

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Light Dinner

Servings 4

Calories 266 kcal

Ingredients

 

1x2x3x

• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 3 cloves garlic chopped
• 1 medium onion chopped
• 1/2 teaspoon fennel seeds use if possible and do not replace as this adds a lot of flavor
• 4 zucchini or courgette medium to large, thickly sliced
• 1/2 tablespoon fresh thyme
• 6 cups chicken or vegetable stock 4 cups only if you wish for a thicker or creamier soup
• salt and pepper to taste (optional)
• cream and chives (for garnish)

Instructions

 

• Melt the butter with the olive oil in a large saucepan. Saute the onion, garlic, and fennel seeds in gentle heat for about 5-8 minutes or until the onions have softened and changed their color.
• Add the sliced zucchini and toss gently for about 5 minutes. Add the fresh thyme and the stock.
• Bring to a boil then simmer just until zucchini is tender roughly 5-8 minutes. Add salt and pepper, to taste, if it needs seasoning or if you use low-sodium chicken or vegetable stock.
• Set aside the soup to cool down a little before you puree it.
• In a blender or large food processor, puree the zucchini mixture to your desired thickness and consistency.
• Reheat, if needed. Serve in bowls with a dollop of cream and some snipped chives. Enjoy!

Nutrition

Calories: 266kcalCarbohydrates: 22gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 18mgSodium: 555mgPotassium: 949mgFiber: 3gSugar: 12gVitamin A: 533IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Keyword easy zucchini soup, gluten-free zucchini soup, low-carb zucchini soup, no cream zucchini soup, no dairy zucchini soup

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Last updated on August 15th, 2023 at 08:37 am