Description
A delightful and creamy zucchini soup that warms the soul, made with fresh vegetables and simple ingredients.
Ingredients
Scale
- 4 medium-sized zucchinis, roughly chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil or butter
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream or a non-dairy substitute
- Salt and pepper to taste
- Optional toppings: fresh basil, shredded cheese, croutons, or a drizzle of olive oil
Instructions
- Begin by heating the olive oil or butter in a large pot over medium heat. Toss in the diced onion and sauté for about 4-5 minutes.
- Add the minced garlic to the pot and cook for another minute.
- Now, add the chopped zucchini. Stir it for about 3-4 minutes until softened.
- Pour in the vegetable or chicken broth. Bring to a gentle boil, then reduce heat and let it simmer for about 15 minutes.
- Once the zucchini is tender, blend the soup until smooth, either using an immersion blender or by transferring to a regular blender.
- Stir in the heavy cream or your chosen alternative, then bring the soup back to gentle heat and season with salt and pepper.
Notes
For a vegan option, replace heavy cream with cashew cream or coconut milk. Storing in an airtight container will keep the soup fresh for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg