Description
A warm and creamy zucchini soup that wraps you in comfort, perfect for cozy gatherings or easy weeknight dinners.
Ingredients
Scale
- 4 medium zucchinis, chopped
- 2 medium potatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Cheese for sprinkling (optional)
Instructions
- In a large pot, sauté the chopped onion and minced garlic over medium heat until they become translucent, about 3-5 minutes.
- Add the chopped zucchinis and potatoes to the pot, cooking for about 5 minutes until slightly softened.
- Pour in the vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat to a simmer and let it bubble away until the vegetables are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream, then season with salt and pepper to taste.
- Serve warm, topping each bowl with a sprinkle of cheese if desired.
Notes
This soup stores well and can be made a day in advance. Try substituting heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg