Low Carb Creamy Zucchini Soup
Indulge in the velvety richness of Low Carb Creamy Zucchini Soup, a quick and flavorful dish perfect for any occasion. Packed with fresh zucchinis, aromatic garlic, and a touch of thyme, this comforting soup marries wholesome ingredients with a luxurious blend of heavy cream and butter for ultimate smoothness. A 35-minute start-to-finish creation, this recipe offers both simplicity and elegance, making it an ideal choice for busy weeknights or refined meal planning. It’s naturally low in carbs, gluten-free, and can be tailored with chicken or vegetable broth to suit your preferences. Serve piping hot with a garnish of fresh thyme for a restaurant-quality presentation that’s sure to satisfy.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
Instructions
Wash and trim the ends of the zucchinis, and then cut them into 1-inch pieces.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Introduce the chopped zucchini to the pot, along with salt, black pepper, and fresh thyme leaves. Stir everything to coat the zucchini in the oil and seasonings.
Pour in the chicken or vegetable broth and bring the soup to a boil. Then, reduce the heat to a simmer and cook for about 15 minutes, or until the zucchini is very tender.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.
Once blended, return the soup to low heat and stir in the heavy cream and butter until well combined and buttery smooth.
Taste, and adjust seasoning if necessary. Serve hot, garnished with extra thyme leaves or a swirl of cream if desired.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 13376 mg | 582% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 63.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2166 mg | 46% | |
*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.
