Creamy Zucchini Soup
Treat your taste buds to the velvety smoothness of Creamy Zucchini Soup, a comforting and nutrient-packed dish that's perfect for any season. This quick and easy recipe comes together in just 40 minutes, featuring garden-fresh zucchini, aromatic garlic, and onions simmered in flavorful vegetable broth. A hint of fresh thyme elevates the aroma, while a splash of heavy cream gives the soup its luxurious, creamy texture. Finished with a sprinkle of vibrant parsley, this soup is not only beautiful but also incredibly satisfying. Perfect as a cozy appetizer or a light meal, this vegetarian soup provides a healthy yet indulgent way to enjoy the versatile zucchini. Great for meal prep and ideal for serving with a warm crusty bread on the side, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 4 medium zucchini
- 4 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your vegetables: dice the large onion and mince the garlic cloves. Cut the zucchini into 1/2 inch slices.
In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they are translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the sliced zucchini to the pot and stir to combine with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the fresh thyme, sea salt, and black pepper. Stir to mix well.
Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the zucchini is tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, being cautious with the hot liquid.
Return the pot to low heat and stir in the heavy cream until fully incorporated. Heat for an additional 2-3 minutes.
Finely chop the fresh parsley and use it as a garnish. Serve the soup hot, topped with parsley.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 12070 mg | 525% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 75.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3724 mg | 79% | |
*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.
