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Creamy Zucchini Soup

A warm and comforting soup combining the sweet taste of zucchini with garlic and a rich creaminess, perfect for any season.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream For a lower-calorie option, consider using coconut milk or non-dairy cream.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
Optional Garnish
  • to taste Fresh herbs for garnish This adds flavor and a pop of color.

Method
 

Preparation
  1. Chop the zucchinis and onion, and mince the garlic.
Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  3. Introduce the minced garlic and stir for an additional minute until fragrant.
  4. Toss in the chopped zucchinis and stir, allowing them to cook down slightly for about 5 minutes.
  5. Add the vegetable broth to the pot, ensuring that the zucchinis are submerged. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, carefully blend the soup until smooth, or transfer to a countertop blender to blend in batches.
  7. Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Season with salt and pepper to taste and simmer for another 5 minutes.
  8. Ladle the soup into bowls and garnish with fresh herbs, if desired. Enjoy!

Notes

For storing, keep in an airtight container in the refrigerator for up to 4 days. To freeze, pour into freezer-safe containers; it lasts about 3 months. Reheat on the stovetop over low heat.