Creamy Zucchini Soup
Warm up with a bowl of Creamy Zucchini Soup, a comforting and velvety dish that’s as wholesome as it is delicious. Made with fresh zucchini, sautéed onions, and a touch of garlic, this easy-to-make soup is blended to silky perfection and finished with a splash of heavy cream for a rich, luxurious texture. Infused with fragrant thyme and seasoned to bring out the earthy sweetness of the zucchini, this one-pot recipe comes together in under 40 minutes, making it perfect for a quick weekday meal or elegant starter. Garnished with a sprinkle of fresh parsley for a burst of color and flavor, this soup is best served piping hot with crusty bread on the side. Ideal for vegetarians and bursting with seasonal produce, this Creamy Zucchini Soup is sure to become a cozy favorite for any occasion.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 4 medium zucchini
- 4 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by preparing your vegetables: dice the large onion and mince the garlic cloves. Cut the zucchini into 1/2 inch slices.
Step 2
In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they are translucent.
Step 3
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step 4
Add the sliced zucchini to the pot and stir to combine with the onions and garlic.
Step 5
Pour in the vegetable broth and bring the mixture to a boil.
Step 6
Once boiling, add the fresh thyme, sea salt, and black pepper. Stir to mix well.
Step 7
Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the zucchini is tender.
Step 8
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, being cautious with the hot liquid.
Step 9
Return the pot to low heat and stir in the heavy cream until fully incorporated. Heat for an additional 2-3 minutes.
Step 10
Finely chop the fresh parsley and use it as a garnish. Serve the soup hot, topped with parsley.
Nutrition Facts
| Serving size | (2038.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1357.5 |
| Total Fat 78.7g | 0% |
| Saturated Fat 30.5g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 120mg | 0% |
| Sodium 12070.4mg | 0% |
| Total Carbohydrate 133.5g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 75.2g | |
| Protein 27.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.7mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 3723.7mg | 0% |
Source of Calories