Description
A warm and comforting creamy zucchini soup made with fresh vegetables, perfect for cozy evenings.
Ingredients
Scale
- 2 medium zucchinis, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 cup grated cheese (optional)
- Olive oil for sautéing
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant—about 3-5 minutes.
- Toss in the diced potatoes and chopped zucchinis, stirring for a few minutes to mix the flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the vegetables are tender—about 15-20 minutes.
- Use an immersion blender to carefully purée the soup until smooth, creating a wonderfully creamy texture.
- Stir in the heavy cream and season generously with salt and pepper to taste, adjusting as needed.
- Serve piping hot, topped with a sprinkle of grated cheese if desired, and enjoy the warmth!
Notes
This soup can be made in advance and stored in the fridge for up to a week. It also freezes beautifully for quick meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg