Description
A delightful recipe for Creamy Zucchini Soup, perfect for cozy weeknight dinners, filled with sautéed garlic and fresh vegetables.
Ingredients
Scale
- 4 medium zucchinis, chopped
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 cup grated cheese (optional, for serving)
- Olive oil for cooking
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
- Add the chopped zucchini and diced potatoes to the pot, stirring to combine. Let them cook for a few minutes until they soften slightly.
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat. Allow it to simmer for about 20 minutes or until the vegetables are tender.
- Using an immersion blender, carefully puree the soup until it’s silky smooth.
- Stir in the heavy cream, seasoning it generously with salt and pepper to taste.
- Serve hot, topped with a sprinkle of grated cheese if desired.
Notes
This soup stores beautifully and is perfect for making ahead. Customize the veggies to your liking for a different twist!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg