Country Style Zucchini Soup
Warm, hearty, and bursting with rustic charm, this Country Style Zucchini Soup is the ultimate comfort food for any season. Featuring a medley of fresh zucchini, tender potatoes, and aromatic garlic and onion, this creamy soup is a wholesome, flavor-packed dish that comes together in under an hour. Simmered in a savory vegetable broth and enriched with a touch of heavy cream, it achieves a velvety texture that’s both satisfying and soul-soothing. Finished with a sprinkle of fresh parsley and grated Parmesan cheese, it’s a versatile recipe perfect for weeknight dinners or as a centerpiece for casual gatherings. Serve it with crusty bread to soak up every last drop of this cozy, homemade delight. Whether you're looking for an easy zucchini soup recipe or a creative way to enjoy summer vegetables, this dish delivers all the hearty goodness of classic country cooking.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 medium potatoes
- 1 large onion
- 4 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Wash the zucchini and potatoes thoroughly and dice them into small cubes. Set aside.
Peel and chop the onion and garlic finely.
In a large soup pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
Add the diced zucchini to the pot and season with salt and black pepper. Cook for 5 more minutes, allowing the vegetables to slightly soften.
Pour in the vegetable broth, ensuring all the vegetables are submerged. Bring the soup to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 15 minutes, or until the potatoes and zucchini are tender.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can blend in batches using a countertop blender.
Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed.
Allow the soup to heat through for another 2-3 minutes over low heat, but do not let it boil.
Remove the soup from heat and stir in the chopped parsley and grated Parmesan cheese.
Serve hot with crusty bread or croutons for added texture. Enjoy!
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 13756 mg | 598% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 90.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 692 mg | 53% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6894 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
