Description
A delicious and creamy zucchini soup perfect for any occasion.
Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- ½ cup fresh basil leaves, chopped
- Salt and pepper to taste
- ½ cup sour cream or plain yogurt (optional)
Instructions
- Prep your ingredients by washing and chopping the zucchinis, dicing the onion, and mincing the garlic.
- In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Add the chopped zucchini and vegetable broth to the pot. Bring to a gentle boil and let simmer until everything is tender (10-15 minutes).
- Remove from heat and blend with an immersion blender until smooth or pulse briefly for some texture.
- Stir in fresh basil, salt, and pepper to taste. Allow flavors to meld for about 5 minutes.
- Serve hot or chill in the fridge before serving.
Notes
- This soup can be stored in the fridge for up to 3 days.
- For a vegan version, omit the sour cream or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg