Description
A simple and healthy zucchini soup recipe that is perfect for comfort food lovers.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, chopped (about 4 cups)
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chopped zucchinis and diced potato. Cook for about 5 minutes, stirring occasionally.
- 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 transfer the soup in batches to a blender.
- If using, stir in the heavy cream for a richer flavor and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a lighter version, omit the heavy cream or substitute with coconut milk.
- Add a squeeze of lemon juice before serving for a bright flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg