Description
This Zucchini Soup recipe is incredibly silky, nourishing, and surprisingly simple to make. With a delightful hint of garlic and a creamy texture, it’s a comforting bowl of goodness perfect for any occasion.
Ingredients
Units
Scale
Main Ingredients:
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, sliced or chopped
- 2 cups vegetable or chicken broth
- 1/2 cup cream, sour cream, or plain Greek yogurt (for richness)
- Salt and black pepper to taste
Optional:
- a pinch of nutmeg or cayenne for depth
Garnish:
- dollop of sour cream/yogurt
- fresh parsley
- swirl of olive oil
Instructions
- Sauté aromatics: In a large saucepan, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add zucchini & simmer: Stir in chopped zucchini and broth. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes or until zucchini is very tender.
- Blend: Remove from heat. Use an immersion blender or blend in batches until smooth.
- Add creaminess: Stir in sour cream, cream, or Greek yogurt. Blend briefly again until fully combined.
- Season & serve: Add salt, pepper, and any extra flavor (nutmeg or cayenne). Serve warm with a swirl of olive oil and a dollop of cream/yogurt. Garnish with chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg