Description
Creamy Zucchini Soup is a quick and flavorful dish that transforms fresh vegetables into a comforting meal in just 25 minutes. This light, low-carb soup features zucchini, garlic, and onion, creating a delightful blend of flavors that’s perfect for busy weeknights or cozy lunches. With the option to use heavy cream or coconut milk, you can easily adapt this recipe to meet your dietary preferences. Whether garnished with fresh herbs or enjoyed with crusty bread, this creamy zucchini soup is sure to impress family and friends alike.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 2 large zucchini (about 6 cups, chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 cups vegetable stock
- 1 cup sour cream or heavy whipping cream (or coconut milk for dairy-free)
- Salt and pepper to taste
Instructions
- Heat olive oil or butter in a medium pot over medium heat.
- Sauté chopped onion and minced garlic for about 2 minutes until softened.
- Add zucchini, salt, pepper, and thyme; stir well and cook for another minute.
- Pour in the broth, bring to a boil, then reduce heat and simmer for about 15 minutes until zucchini is soft.
- Blend the soup until smooth using an immersion blender or by transferring it to a regular blender.
- Stir in cream until fully combined; adjust seasoning if necessary.
- Garnish with sour cream or chopped parsley before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg