Zucchini Soup with Herbed Cream
Creamy, comforting, and packed with garden-fresh flavor, this Zucchini Soup with Herbed Cream is the perfect way to elevate a humble vegetable into a gourmet delight. Featuring tender zucchini simmered in a savory vegetable broth, this soup is blended to velvety perfection and enriched with a touch of butter for a luxurious finish. Each bowl is crowned with a luscious dollop of herbed cream, blended with fresh parsley and chives, adding a burst of freshness and elegance. Ready in just 45 minutes, this recipe is a wonderful choice for a quick, wholesome dinner or an impressive starter for guests. Perfect for zucchini season or any time you crave a light yet satisfying soup, this dish is as beautiful as it is delicious.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 2 tablespoons, chopped Parsley
- 2 tablespoons, chopped Chives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Wash and trim the zucchini, then slice them into thin rounds.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced zucchini to the pot and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini softens slightly.
Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and let the mixture cook for 15 minutes until the zucchini is tender.
While the soup simmers, prepare the herbed cream. In a small bowl, mix the heavy cream with the chopped parsley and chives. Set aside or refrigerate until ready to use.
Once the zucchini is tender, use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the butter to enrich the soup and adjust seasoning to taste with more salt and black pepper if needed.
Ladle the soup into bowls and top each serving with a dollop of herbed cream. Garnish with extra chopped herbs if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1028 mg | 22% | |
*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.
