How to Make Easy Healthy Zucchini Soup

How to make this easy quick and healthy zucchini soup

I have been making this easy quick and healthy zucchini soup recipe for over forty years! It was passed along to me from a friend that I worked with before I was married. Another girlfriend of mine calls this Velluto Soup. Velluto means velvet in Italian. This soup is pureed into a rich velvety texture, thus the name, and when you blend the flavors of the vegetables with butter, it turns into a smooth and very rich tasting soup.  

After making this Zucchini Soup the other day, I realized I have never have shared the recipe. It’s a such an easy recipe that you can have ready to serve in less than an hour and plus, it is also gluten free! Once you make it, I promise you will pass along the recipe it’s so good. 

Zucchini Ingredients 

• 4 medium zucchini sliced with skin on 
• 3 carrots chopped 
• 1 medium yellow onion chopped 
• 2 stalks celery chopped 
• 1 32 ounce box of organic chicken broth 
• 2-3 tablespoons fresh parsley
• 6 tablespoons butter 
• 1 tablespoon fresh thyme or basil  (optional)
• Sea Salt & Pepper to taste 

Instructions 

Pour the chicken broth into a large pot, then add the chopped vegetables, parsley, and herbs, season with salt and pepper and simmer on the stove until vegetables are soft. Once vegetables are softened, use an Immersion blender to puree.  Then add the butter and more salt and pepper if needed.  If it needs more liquid, you can add more water, which I do when I have added a chicken bouillon cube. A bullion cube adds to the taste, but if you are looking to avoid extra salt then skip the bullion cube. 

This soup recipe makes enough servings for four people.