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Cream Of Zucchini Soup

Cream of Zucchini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 lbs zucchini (about 4 medium), sliced into half-moons
  • 4 cups vegetable broth
  • Salt and freshly ground black pepper
  • Pinch of ground nutmeg (optional)
  • Fresh basil or chives, for serving (optional)
  • Extra-virgin olive oil, for serving (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic and cook 1 minute.
  2. Add zucchini and broth, season with salt and pepper. Bring to a boil, then simmer 15 to 20 minutes until zucchini is tender.
  3. Remove from heat and blend with an immersion blender until smooth.
  4. Ladle into bowls, garnish with olive oil and herbs, and serve hot.

Notes

This soup naturally thickens as it cools; thin with a splash of broth when reheating. For a restaurant-smooth texture, pass the blended soup through a fine-mesh strainer before serving.