Description
This creamy zucchini soup is a comforting dish, perfect for a light meal or appetizer. It’s easy to prepare and features fresh zucchini blended into a smooth, flavorful soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups zucchini, chopped (about 3 medium)
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chopped zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until zucchini is very tender.
- Remove the pot from heat. Carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the heavy cream. Season with salt and black pepper to taste.
- Return the soup to low heat and warm through, but do not boil.
- Ladle into bowls and garnish with fresh parsley or chives, if desired.
Notes
- For a vegan option, substitute heavy cream with coconut milk or a plant-based cream.
- You can add other vegetables like potatoes or leeks for extra flavor and thickness.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- For a richer flavor, roast the zucchini before adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg