Tomato and Zucchini Cream Soup
Velvety and vibrant, this Tomato and Zucchini Cream Soup is a perfect harmony of garden-fresh flavors and creamy indulgence. Made with ripe tomatoes, tender zucchini, and aromatic garlic, this comforting soup is simmered in rich vegetable broth and blended into a smooth, luxurious texture. A dash of heavy cream enhances its silky consistency, while fresh basil leaves add a pop of herbal brightness. With just 40 minutes from prep to table, this versatile recipe is ideal for a cozy family dinner or an elegant appetizer. Healthy, flavorful, and easy to prepare, this creamy soup is a delightful way to enjoy seasonal produce at its best.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium zucchini, chopped
- 4 large ripe tomatoes, chopped
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons fresh basil leaves, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the chopped zucchini and cook for 5 minutes, stirring occasionally.
Add the chopped tomatoes to the pot and stir well. Cook for 5 minutes, allowing the tomatoes to release their juices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes, until the zucchini and tomatoes are soft.
Remove the pot from heat and let it cool slightly. Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
Return the soup to the pot and stir in the heavy cream. Heat gently over low heat, but do not let it boil.
Season the soup with salt, black pepper, and optionally, paprika, adjusting to taste.
Serve the soup warm, garnished with fresh chopped basil leaves.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 42.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4387 mg | 93% | |
*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.
