Zucchini Potato and Parmesan Soup
Elevate your soup game with this creamy, comforting Zucchini Potato and Parmesan Soup! Bursting with fresh, wholesome flavors, this easy-to-make recipe combines tender zucchini and hearty potatoes with the rich indulgence of Parmesan cheese and a splash of heavy cream. Perfect for chilly evenings, this velvety soup is thickened naturally with the blended vegetables, offering a silky texture without the need for flour or starch. A hint of garlic and a sprinkle of fresh parsley add depth and brightness, while the vegetable broth base keeps it light yet satisfying. Ready in just 45 minutes, this versatile soup makes an elegant appetizer or a cozy main course. Garnish with extra Parmesan for a touch of decadence, and pair with crusty bread for the ultimate comfort meal. A must-try for soup lovers seeking a delightful balance of simplicity and sophistication!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 minced garlic cloves
- 3 medium (sliced) zucchini
- 3 medium (peeled and diced) potatoes
- 4 cups vegetable broth
- 1 cup (grated) Parmesan cheese
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until the onion becomes soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced zucchini and diced potatoes to the pot, stirring well to coat them in the oil.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and zucchini are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Stir in the grated Parmesan cheese and heavy cream, then season with salt and black pepper to taste.
Cook for another 2-3 minutes over low heat to let the flavors meld together, but do not boil.
Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 10943 mg | 476% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 69.0 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6534 mg | 139% | |
*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.
