Description
Easy Creamy Zucchini Soup is a delightful and velvety dish that captures the essence of comfort food. This simple recipe combines fresh zucchini, aromatic garlic, and rich cream to produce a smooth soup that’s perfect for chilly evenings or quick weeknight dinners. With its vibrant green color and creamy texture, this soup not only warms you up but also impresses with its delicious flavor. Enjoy it on its own or pair it with crusty bread for a satisfying meal!
Ingredients
- 4 medium zucchinis (about 1.5 pounds), chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- Salt and pepper, to taste
Instructions
1. Prepare the ingredients: Wash and chop zucchinis into one-inch cubes, dice the onion, and mince the garlic.
2. In a large pot over medium heat, heat a splash of olive oil. Add onion and garlic; sauté until translucent, about 3-5 minutes.
3. Stir in chopped zucchini and cook for about 5 minutes until slightly softened.
4. Add vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. Optionally add fresh herbs like basil or parsley.
6. Return the soup to low heat, stir in heavy cream (or coconut cream), season with salt and pepper, then serve.
Notes
To make it vegan, use coconut cream instead of heavy cream.
Fresh herbs like basil or parsley can add brightness and flavor.
Serve with crusty bread or a grilled cheese sandwich for a complete meal.
Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg