Description
Zucchini soup creamy is a comforting blend of fresh zucchinis, aromatic garlic, and sweet onions, creating a velvety bowl of goodness perfect for chilly evenings or entertaining guests. This simple yet elegant recipe invites you to savor every spoonful, whether served hot or chilled. Ideal for weeknight dinners, it’s a delightful way to enjoy seasonal produce while impressing your family and friends with minimal effort.
Ingredients
Scale
- 4 medium zucchini (about 1.5 lbs), chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and chop the zucchinis into small cubes. Dice the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add onion and garlic; saut? until translucent (about 5 minutes).
- Add zucchini; cook for another 5 minutes until slightly softened.
- Pour in vegetable broth and bring to a gentle boil. Simmer uncovered for about 10 minutes until tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return the soup to low heat, stir in cream, and season with salt and pepper. Cook for an additional 5 minutes.
- Serve warm with crusty bread or croutons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg