- 2 teaspoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 pounds zucchini sliced
- 3/4 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups low-sodium vegetable broth
- 1 cup baby spinach
- 3/4 cup plain Greek yogurt
- 3/4 cup half-and-half
- Fresh basil leaves for garnish (optional)
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: Yes, you can freeze this soup! Just let it cool completely, then transfer to freezer-safe containers for up to three months.
- Pairing: This soup pairs wonderfully with a fresh garden salad or some crusty garlic bread for a light dinner.
- Serving Temperature: Enjoy it warm, but it’s also delicious cold on a hot summer day!
- Garnish Options: Consider adding croutons, a sprinkle of parmesan cheese, or a drizzle of olive oil for extra flavor when serving.
