Creamy Zucchini Soup
A delicious and nutritious creamy zucchini soup that's perfect for a comforting meal any time.
Ingredients
Vegetables
- 4 medium zucchinis Fresh, chopped
- 2 medium potatoes Peeled and diced
- 1 whole onion Chopped
- 2 cloves garlic Minced
Liquids
- 4 cups vegetable broth Low sodium preferred
- 1/2 cup heavy cream Can substitute with coconut milk for a vegan version
Seasonings
- to taste Salt Adjust according to preference
- to taste Pepper Freshly ground preferred
Optional Toppings
- 1/2 cup grated cheese Optional, for serving
Instructions
Preparation
- Chop the zucchinis, potatoes, onion, and garlic. Ensure they are diced evenly for consistent cooking.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until aromatic and tender.
- Toss in the chopped zucchini and potatoes, give them a quick stir, and cook for about 5 minutes to let the veggies soften slightly.
- Add the vegetable broth and bring the mixture to a simmer. Allow it to cook for around 15 minutes until the potatoes and zucchini are completely tender.
Blending and Finishing
- After cooking, remove the pot from heat and use an immersion blender to puree the soup until smooth.
- Return the smooth soup to the heat, stir in the heavy cream, season with salt and pepper, and let it heat through for another 5 minutes.
Serving
- Ladle your creamy zucchini soup into bowls and top with grated cheese if desired.
Notes
Consider adding fresh herbs like basil or dill before blending for added flavor. Use a pinch of nutmeg or cayenne pepper for a spicy kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.