Description
A heartwarming bowl of creamy zucchini soup that’s perfect for chilly evenings.
Ingredients
Scale
- 4 cups Zucchini, chopped
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- Salt and pepper, to taste
- 2 tablespoons Olive oil
- Fresh herbs (basil or parsley), for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until they become translucent. Stir in the minced garlic and cook for another minute.
- Toss in the chopped zucchini and stir well. Let it cook for about 5-7 minutes until the zucchini is tender.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for about 15 minutes.
- Once the zucchini is tender, carefully use an immersion blender to puree the soup until it’s creamy.
- Stir in the heavy cream, salt, and pepper. Let it simmer for another 5 minutes to heat through.
- Ladle the creamy soup into bowls and garnish with fresh herbs.
Notes
Serve with a drizzle of olive oil and consider adding croutons for texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini soup, creamy soup, vegetarian soup, comfort food