Low Sodium Creamy Zucchini Soup
Savor the velvety richness of this Low Sodium Creamy Zucchini Soup, a wholesome and heart-healthy recipe that’s perfect for cozy nights or light lunches. Packed with fresh zucchini, aromatic garlic, and a hint of thyme, this soup gets its smooth texture from an indulgent splash of heavy cream—without the need for extra salt. Low in sodium but high in flavor, the unsalted vegetable broth and a touch of lemon juice ensure a bright, zesty finish. Ready in just 45 minutes, this quick and easy zucchini soup is ideal for meal prep and makes four satisfying servings. Serve it hot with a sprinkle of parsley for an elegant yet comforting dish everyone will love. Perfect for low-sodium diets and summertime zucchini abundance!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 cups unsalted vegetable broth
- 1 teaspoon fresh thyme
- 0.25 teaspoon ground black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Start by washing and slicing the zucchini into thin rounds. Set aside.
Dice the large yellow onion and mince the garlic cloves.
In a large pot, heat the extra virgin olive oil over medium heat.
Add the diced onion to the pot and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 2 minutes.
Add the sliced zucchini to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the unsalted vegetable broth and sprinkle in the fresh thyme and ground black pepper.
Increase the heat to bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the zucchini is very tender.
Remove the pot from the heat and let it cool slightly. Use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
Return the pot to low heat and stir in the heavy cream until well combined.
Finally, add the fresh parsley and lemon juice, stirring to incorporate.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7548 mg | 328% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 65.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2244 mg | 48% | |
*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.
