I Want More Zucchini Soup
Treat yourself to a bowl of comfort with "I Want More Zucchini Soup," a velvety, savory creation that highlights the subtle sweetness of tender zucchini. This quick and easy zucchini soup comes together in just 40 minutes and features a base of sautéed onions and garlic, simmered with vegetable broth and fresh thyme for a delightful depth of flavor. Blended until irresistibly smooth, it’s finished with a splash of heavy cream for luxurious creaminess. Perfect for a light lunch or an elegant starter, this soup is as versatile as it is delicious. Garnish with freshly grated parmesan and parsley for a pop of flavor and color, and watch as everyone at the table asks for more. Whether you're looking for a healthy zucchini recipe, a vegetarian soup option, or a cozy weeknight meal, this dish is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 medium, sliced zucchini
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, grated (optional, for garnish) parmesan cheese
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced zucchini to the pot and toss to coat in the oil and butter mixture. Cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the zucchini is very tender.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup in batches to a stand blender. Blend until smooth and creamy.
Return the soup to the pot, if using a stand blender, and stir in the heavy cream and fresh thyme. Heat over low-medium heat until warmed through, being careful not to let it boil.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with grated parmesan cheese and fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 12338 mg | 536% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 73.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3666 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.
