Description
A comforting and creamy zucchini soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, sliced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup heavy cream
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced zucchinis and diced potato to the pot, stirring to combine. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or omit it entirely for a vegan option.
- Add a pinch of red pepper flakes for a spicy kick or top with croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg