Low Fat Creamy Zucchini Soup
Indulge in the velvety goodness of this Low Fat Creamy Zucchini Soup, a guilt-free delight that's perfect for a cozy lunch or light dinner. Made with fresh zucchini, aromatic garlic and onion, and a splash of low-fat milk for creaminess, this recipe keeps things flavorful yet health-conscious. Simmered in low-sodium vegetable broth, then blended to silky perfection, this soup is a comforting choice for anyone seeking a nutritious dish without compromising on taste. Seasoned with fresh thyme, black pepper, and a hint of olive oil, it offers a delicate balance of earthiness and warmth. Ready in under an hour, this easy-to-make soup is ideal for busy nights or weekend meal preps. Perfect for fans of low-fat recipes, creamy soups, or healthy zucchini dishes, serve it hot with your favorite bread or a fresh salad for a wholesome pairing.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium onion
- 2 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup low-fat milk
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by washing the zucchinis thoroughly. Slice them into thin rounds and set aside.
Peel and chop the onion, and mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the sliced zucchini to the pot and cook for additional 5 minutes, stirring occasionally to prevent sticking.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat and let it simmer for about 15 minutes, until the zucchini is very tender.
Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer batches into a countertop blender to achieve a creamy texture.
Return the pot to low heat and stir in the low-fat milk, allowing it to heat through without boiling.
Season the soup with thyme, salt, and black pepper, adjusting to taste.
Serve the soup hot, optionally garnished with fresh thyme sprigs or a sprinkle of black pepper.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 9322 mg | 405% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 76.5 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 505 mg | 39% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2783 mg | 59% | |
*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.
