Zucchini Parmesan Soup with Rice
Warm up with a bowl of creamy, velvety Zucchini Parmesan Soup with Rice, a comforting dish that strikes the perfect balance between hearty and fresh. This recipe combines garden-fresh zucchini, nutty Parmesan cheese, and a touch of heavy cream to create a luxurious texture, while tender white rice adds a wholesome, satisfying bite. Infused with sautéed garlic and onion, and simmered to perfection in a flavorful chicken or vegetable broth, this soup is a fragrant delight. Blended until smooth and finished with a sprinkle of fresh parsley, it’s as visually appealing as it is delicious. Ready in just 45 minutes, this nourishing soup is perfect for weeknight dinners or as an elegant starter. Best served warm with crusty bread or a light side salad, it’s a comforting way to elevate humble ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium zucchini, chopped
- 6 cups chicken or vegetable broth
- 0.5 cup uncooked white rice
- 0.5 cup Parmesan cheese, grated
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped zucchini to the pot and sauté for 5 minutes, stirring occasionally.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Stir in the uncooked white rice, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the zucchini is soft.
Use an immersion blender to puree the soup until smooth and creamy (or carefully transfer to a blender in batches).
Stir in the grated Parmesan cheese and heavy cream until fully incorporated.
Season the soup with salt and pepper, adjusting to taste.
Allow the soup to simmer for another 5 minutes to meld the flavors.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8313 mg | 361% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 23.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2691 mg | 57% | |
*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.
