Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (240 ml)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft.
- Add the chopped zucchinis and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 15 minutes until zucchinis are tender.
- Remove the pot from heat and blend the soup until smooth using an immersion blender or transferring to a blender in batches.
- Stir in the heavy cream, and season with salt and pepper to taste. Heat gently before serving.
- Garnish with fresh basil before serving.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- This soup can be enjoyed cold or hot for versatile meal options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: creamy, zucchini, soup, recipe, cold, easy, delicious