Zucchini Soup
This simple recipe for zucchini soup is a creamy, rich and flavorful way to use extra zucchini, and everyone will love it.
Equipment
Ingredients
- 1 tablespoon butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 medium zucchini (courgette) sliced, peel if desired
- 4 cups vegetable stock low sodium
- 1 teaspoon Italian seasoning
- 1 cup (237ml) heavy cream (double cream)
- ¼ cup grated parmesan cheese
- salt and pepper to taste
Instructions
- In a dutch oven or a saucepan over medium heat, melt the butter and saute the onion until soft and translucent. Add garlic and cook for 30 seconds.
- Add zucchini, vegetable stock, and italian seasoning. Bring to a boil, then reduce the heat to simmer over low-medium heat for 10-15 minutes or until the zucchini is soft.
- Using an immersion blender, (or a high powered blender for super smooth soup), blend the smooth until smooth.
- Mix in the heavy cream and parmesan. Season with salt and pepper to taste.
- Serve with a grind of black pepper, and extra heavy cream or sour cream, and crusty bread.
Notes
- Garnish this soup with a drizzle of heavy cream, a dollop of sour cream, or some pesto. Top with homemade croutons or french fried onions if you like.
- This soup is best served with fresh, crusty bread for dipping.
- Feel free to use different herbs and spices to add other flavors to your soup.
- To Store: Keep in the fridge for up to 3 days in an airtight container, or freeze for up to 3 months.
Nutrition
Calories: 313kcal | Carbohydrates: 15g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1105mg | Potassium: 636mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1913IU | Vitamin C: 38mg | Calcium: 145mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/zucchini-soup/