Zucchini releases plenty of liquid as it cooks, so the broth should support it without taking over. Low-sodium vegetable broth lets the onion and black pepper come through. Add the listed salt after blending, when the zucchini’s water has diluted the soup in the pan or soup maker (seriously buy one).
SoupsSimple Zucchini and Onion Soup
Zucchini and onion turn silky when blended with a light vegetable broth, while black pepper provides the only sharp edge. This is a clean, straightforward soup & an easy way to get more vegetables in your superb diet.
Ingredients
Preparation Steps
Start the onion
Put the onion and part of the vegetable broth in a saucepan over medium-low heat. Cover and cook for about 8 minutes, stirring once or twice, until the onion is soft and translucent.
Simmer the zucchini
Add the zucchini and the remaining vegetable broth. Bring to a gentle simmer, cover, and cook for 15 to 18 minutes, until the zucchini breaks apart easily when pressed against the side of the pan.
Blend and season
Blend the soup until completely smooth. Stir in the salt and black pepper, then return it to low heat for 2 minutes until hot throughout.
Rest before serving
Take the pan off the heat and eat the whole soup. (Or just a cup if you're not that hungry).
Recipe insights
Low-Sodium Broth Keeps the Flavor Clear
Soft Zucchini Blends More Smoothly
A gentle simmer is enough to soften the zucchini without reducing the broth too aggressively. Wait until the pieces give way easily against the side of the pan before blending; firmer pieces can leave a rougher texture.
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