Description
Creamy Zucchini Soup is a deliciously smooth and flavorful dish that’s perfect for any occasion. This quick recipe combines fresh zucchini with aromatic garlic and onions, resulting in a comforting bowl that’s both light and nutritious. Ready in just 30 minutes, this low-carb soup can be easily made vegan by replacing dairy with coconut milk. Whether you’re enjoying it as a cozy lunch or an effortless weeknight dinner, this creamy soup will delight your taste buds while providing a healthy dose of vegetables.
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 (or chicken/bone broth)
- 1 cup sour cream or heavy whipping cream (coconut milk for vegan option)
- Salt, pepper, and dried thyme for seasoning
Instructions
- Heat olive oil or butter in a medium pot over medium heat until melted.
- Add chopped onion and garlic; cook for about 2 minutes until softened.
- Stir in chopped zucchini, salt, pepper, and thyme; cook for an additional minute.
- Pour in vegetable stock; bring to a boil before reducing heat to simmer for about 15 minutes until zucchini is soft.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Stir in your choice of cream and adjust seasoning as needed.
- Serve warm, garnished with extra cream or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg