Soupe a La Courgette Zucchini Soup
Warm, velvety, and packed with the fresh flavors of summer, Soupe a La Courgette, or Zucchini Soup, is a French-inspired dish that will captivate your taste buds. This creamy zucchini soup features tender zucchini simmered with aromatic garlic, onion, and thyme, then blended to silky perfection and enriched with a touch of heavy cream. A balance of robust vegetable or chicken stock and a garnish of fresh parsley bring out its earthy essence, making it the ultimate comfort food. Ready in just 40 minutes, this quick and easy zucchini soup recipe is perfect for weeknight dinners or elegant gatherings. Serve it with a slice of crusty bread or as a starter to any meal for a nourishing, gourmet treat.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 large yellow onion
- 2 pieces garlic cloves
- 2 tablespoons unsalted butter
- 4 cups vegetable or chicken stock
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (for garnish)
Instructions
Wash the zucchinis thoroughly and slice them into 1/4-inch rounds. Peel and dice the onion. Mince the garlic cloves.
In a large saucepan or stockpot, heat the olive oil and butter over medium heat until the butter is fully melted.
Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced zucchini to the pot and cook for 5 minutes, stirring occasionally, until it begins to soften.
Pour in the vegetable or chicken stock and add the fresh thyme. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes until the zucchini is tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender.
Return the pot to the stove on low heat. Stir in the heavy cream, salt, and black pepper. Taste the soup and adjust seasoning as necessary.
Serve the soup hot, garnished with freshly chopped parsley. Pair with crusty bread for an elevated experience.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 13308 mg | 579% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 62.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2180 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.
