Description
A comforting and creamy zucchini soup that is easy to make and perfect for any season.
Ingredients
Scale
- 2 medium zucchinis, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- Salt and pepper to taste
- Olive oil
- Fresh basil or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
- Add the chopped zucchinis to the pot and cook for about 5 minutes until they begin to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the zucchinis are tender.
- Use an immersion blender to puree the soup until smooth. If using heavy cream, stir it in now and season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley.
Notes
For a vegan option, skip the heavy cream or use a plant-based substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg