Creamy Zucchini Soup
A delicious and comforting soup blending fresh zucchini with creamy textures, perfect for any season and easy to prepare.
Ingredients
Vegetables
- 4 medium zucchinis, chopped Use fresh zucchinis for best flavor
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with low-fat cream or Greek yogurt for a lighter version
Cheese
- 1 cup grated cheese (such as Parmesan or cheddar) Experiment with different cheeses for unique flavors
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- In a pot, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add the chopped zucchinis and potatoes, stirring to combine.
Cooking
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
Finishing Touches
- Stir in the heavy cream and cheese, mixing until well combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with extra cheese if desired.
Notes
Soup can be served with crusty bread or a light salad. Store in airtight containers; refrigerate for up to 3 days or freeze for up to 3 months. Reheat on stove or microwave.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 25gProtein: 7gFat: 15gSaturated Fat: 9gSodium: 600mgFiber: 3gSugar: 3g
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