Description
A delightful and creamy zucchini soup recipe that’s quick to prepare, healthy, and perfect for any occasion.
Ingredients
Scale
- 2 tbsp Olive oil
- 1/2 large Onion (diced)
- 3 cloves Garlic (minced)
- 2 lb Zucchini (~6 medium; sliced into half moons, 1/4 inch thick)
- 2 1/2 cups Chicken broth (or vegetable broth for vegetarian version)
- 1 tsp Sea salt (to taste)
- 1/4 tsp Black pepper (to taste)
- 3/4 cup Heavy cream (plus more for garnish if desired)
- Fresh dill (optional, for garnish)
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add diced onions and cook for about 5 minutes until translucent and starting to brown.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add zucchini and chicken broth, bring to a boil, then reduce heat, cover, and simmer for 8-12 minutes until zucchini is tender.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a high-powered blender and return to pot.
- Place soup over low heat and stir in heavy cream, warming for 2-3 minutes.
- Season with salt and pepper to taste, and garnish as desired.
Notes
For added flavor, consider incorporating herbs like thyme or basil. To lighten the dish, substitute heavy cream with light cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: zucchini soup, creamy soup, vegetarian soup, healthy recipes, quick recipes