Description
This creamy Zucchini Soup is a delightful and nutritious dish that’s perfect for any season. With fresh zucchini, aromatic garlic, and a touch of cream, it’s sure to please everyone at the table.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 2 large zucchini (about 6 cups)
- chopped
- 1 large onion
- chopped
- 3 cloves garlic
- minced
- 3 cups bone broth or chicken broth or vegetable stock
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme or substitute with basil
- 1 cup heavy cream or sour cream or use coconut milk or cashew cream for vegan
- Olive oil or sour cream or parsley for garnish
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the chopped zucchini, salt, pepper, and thyme. Cook for about 5 minutes, until the zucchini starts to soften.
- Pour in the bone broth or stock and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream or sour cream until well combined.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with a drizzle of olive oil, a dollop of sour cream, or chopped parsley.
Notes
For a vegan option, replace heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Zucchini Soup Recipe, creamy soup, healthy soup, zucchini recipes, vegetarian soup