Creamy Zuchinni Soup
Indulge in the velvety richness of this Creamy Zucchini Soup, a comforting, nutrient-packed dish that's as easy to make as it is satisfying. Bursting with the fresh, delicate flavors of sautéed zucchini, fragrant garlic, and sweet onions, this recipe combines wholesome ingredients with a touch of indulgence from heavy cream and optional Parmesan cheese. The soup is blended to perfection, creating a luxuriously smooth texture that will warm you from the inside out. Ready in just 40 minutes, this quick and simple soup is perfect for a healthy weeknight dinner or an elegant starter for guests. Garnished with fresh parsley and served hot, it pairs beautifully with crusty bread or a light salad. Whether you're looking for a low-carb option or a creamy vegetarian delight, this zucchini soup recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium onion
- 3 whole garlic cloves
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Wash and dry the zucchinis. Cut off the ends and slice them into thin rounds.
Peel and dice the onion, and chop the garlic cloves finely.
In a large pot, heat the olive oil and butter over medium heat until melted and shimmering.
Add the diced onion and garlic to the pot, and sauté for 3-4 minutes until translucent and fragrant.
Add the sliced zucchinis to the pot, and sprinkle in the salt and black pepper. Stir to combine.
Pour in the vegetable broth, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the zucchini slices are tender.
Remove the pot from heat and allow the mixture to cool slightly (about 5 minutes).
Using an immersion blender or countertop blender, purée the soup until smooth and creamy. If using a countertop blender, blend in batches if needed.
Return the soup to the pot, and stir in the heavy cream. Gently reheat over low heat for 2-3 minutes without letting it boil.
Taste the soup, and adjust the seasoning with additional salt and pepper if necessary.
Ladle the creamy zucchini soup into bowls, and garnish with fresh parsley and grated Parmesan cheese if desired. Serve hot.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 13017 mg | 566% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 75.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 984 mg | 76% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3876 mg | 82% | |
*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.
