Description
A simple recipe for smooth and creamy zucchini soup.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add zucchini and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until zucchini is tender, about 15 minutes.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup to a standard blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream.
- Heat gently until warmed through. Do not boil after adding cream.
- Season with salt and pepper to your preference.
Notes
- For a thicker soup, use less broth initially and add more as needed.
- You can substitute half-and-half for heavy cream for a lighter version.
- Garnish with fresh herbs like chives or parsley if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 5
- Cholesterol: 45
Keywords: zucchini soup, cream soup, summer squash, vegetable soup, easy soup