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Creamy Zucchini Soup

A delightful fusion of fresh zucchinis and comforting cream that warms you right up with every spoonful, making it perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium zucchinis, chopped Fresh, chopped
  • 2 medium potatoes, peeled and chopped Provides a creamy base
  • 1 unit onion, chopped Add flavor
  • 2 cloves garlic, minced Sauté until fragrant
Liquid
  • 4 cups vegetable broth Can substitute chicken broth if preferred
  • 1 cup heavy cream For creaminess
Seasoning
  • To taste Salt
  • To taste Pepper
Garnish
  • As desired Grated cheese For topping

Method
 

Preparation
  1. In a large pot, sauté onions and garlic until translucent and fragrant.
  2. Add the chopped zucchini and potatoes, sauté for a few more minutes.
Cooking
  1. Pour in the vegetable broth and bring it to a boil.
  2. Reduce the heat and let it simmer until the veggies are tender, around 15 minutes.
  3. Use an immersion blender to blend the soup until smooth and creamy.
  4. Stir in the heavy cream and season with salt and pepper.
  5. Serve hot, garnished with grated cheese.

Notes

For an additional flavor boost, add fresh herbs like basil or parsley. This soup can store in the fridge for 3-4 days or be frozen for up to 3 months.