Cream of Zucchini Carrot and Cucumber Soup
Indulge in the velvety richness of this Cream of Zucchini, Carrot, and Cucumber Soup, a light yet satisfying dish that's perfect for any season. Packed with garden-fresh zucchini, sweet carrots, and crisp cucumber, this creamy soup is brought to life with aromatic garlic, sautéed yellow onion, and a touch of fresh dill. Simmered in a savory vegetable broth and enriched with half-and-half cream, each bowl offers a delightful balance of flavors, complemented by a hint of lemon juice for brightness. Ready in under an hour, this comforting soup is easy to prepare and perfect for a nourishing lunch or a cozy dinner starter. Serve it warm with crusty bread or a side salad for a wholesome, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized carrots
- 1 medium-sized cucumber
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup half-and-half cream
- 1 tablespoon olive oil
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Peel the carrots and cucumber. Dice the zucchini, carrots, cucumber, and yellow onion into small, evenly-sized pieces. Mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until soft and translucent, stirring occasionally.
Add the diced zucchini, carrots, and cucumber to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the vegetables are tender.
Remove the pot from the heat and let the soup cool for 5 minutes. Use an immersion blender, or transfer the soup in batches to a countertop blender, and blend until smooth and creamy.
Return the blended soup to the pot and place it on low heat. Stir in the half-and-half cream, salt, black pepper, fresh dill, and lemon juice. Heat gently, stirring, until the soup is warmed through (do not boil).
Taste and adjust seasoning if needed. Remove from heat and let it sit for 2-3 minutes before serving.
Ladle the soup into bowls, garnish with additional dill if desired, and serve warm. Enjoy your Cream of Zucchini, Carrot, and Cucumber Soup!
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8684 mg | 378% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 62.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 547 mg | 42% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3757 mg | 80% | |
*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.
