Garden Zucchini Bisque
Savor the velvety comfort of Garden Zucchini Bisque, a wholesome and nourishing soup that celebrates the vibrant flavors of fresh garden vegetables. Perfectly smooth and creamy, this easy-to-make bisque combines tender zucchini, hearty potatoes, and aromatic garlic and onions, all simmered in a fragrant vegetable broth infused with fresh thyme. Finished with a swirl of heavy cream for richness and garnished with optional fresh parsley, this dish is as visually appealing as it is delicious. Ready in just 45 minutes, it’s a versatile, family-friendly option for any weeknight dinner or elegant appetizer. Serve it warm with crusty bread or a simple green salad to create a meal that's both satisfying and healthy. Keywords: garden zucchini bisque, creamy vegetable soup, zucchini soup recipe, easy weeknight dinner, comforting soup ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 4 medium, chopped zucchini
- 1 medium, peeled and diced potato
- 4 cups vegetable broth
- 2 sprigs fresh thyme
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, sauté the diced onion for 4-5 minutes until it becomes soft and translucent.
Add the minced garlic to the pot and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the chopped zucchini and diced potato, cooking for 3-4 minutes to allow them to begin softening.
Pour in the vegetable broth and add the fresh thyme sprigs. Bring the mixture to a gentle boil.
Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the zucchini and potato are completely tender.
Remove the pot from heat and discard the thyme sprigs.
Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches to puree.
Return the blended soup to the pot and stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Heat the soup over low heat until warmed through, being careful not to let it boil.
Ladle the bisque into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 12354 mg | 537% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 78.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4314 mg | 92% | |
*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.
