Cream of Zucchini Soup
Indulge in the silky, comforting flavors of Cream of Zucchini Soup, a wholesome, yet elegant dish perfect for any occasion. This creamy soup combines tender zucchini, sautéed onions, and garlic, all simmered in a rich vegetable stock before being blended to velvety perfection. A drizzle of heavy cream adds luxurious depth, while a garnish of fresh parsley brings a pop of brightness to the bowl. Quick to prepare in just 35 minutes, this soup is an ideal choice for a light lunch, a starter for a dinner party, or a cozy weeknight meal. Serve it with crusty bread or crunchy croutons for the ultimate pairing. Healthy, flavorful, and easy to make, this recipe will quickly become a favorite in your comforting soup repertoire.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 large yellow onion
- 2 cloves garlic
- 2 tablespoons butter
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Wash the zucchini thoroughly and cut off the ends. Slice the zucchini into thin rounds.
Peel and finely chop the onion and the garlic cloves.
Heat a large pot over medium heat and add the olive oil and butter. Once the butter is melted, add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
Add the sliced zucchini to the pot and stir well to coat with the butter and oil mixture. Cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes or until the zucchini is very tender.
Remove the pot from the heat and carefully blend the soup until smooth and creamy. This can be done using an immersion blender directly in the pot or by transferring the soup to a countertop blender in batches.
Return the soup to the pot if necessary, and stir in the heavy cream. Season with salt and black pepper, adjusting to taste.
Warm the soup over low heat for 2-3 minutes, but do not let it boil after adding the cream.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Enjoy warm with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 12248 mg | 533% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 75.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3663 mg | 78% | |
*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.
