Description
Creamy, cozy, and packed with fresh zucchini flavor, this silky soup is the perfect easy comfort meal. Make it once and it will become a favorite way to enjoy zucchini.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 3 garlic cloves, minced
- 6 medium zucchini, about 2 lb. (900 g), sliced
- 4 cups (960 ml) low-sodium vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 cup (25 g) grated Parmesan, optional
Instructions
- Wash and trim the zucchini, then slice it into even pieces. Chop the onion and mince the garlic.
- Heat olive oil or butter in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the zucchini, thyme, salt, and black pepper. Stir and cook for 2 minutes.
- Pour in the broth and bring the mixture to a gentle boil.
- Reduce the heat and simmer for 10 to 15 minutes, until the zucchini becomes very tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth.
- Return the soup to low heat and stir in the heavy cream. Warm gently for 2 to 3 minutes without boiling.
- Stir in the lemon juice and Parmesan, if using. Taste and adjust the seasoning.
- Ladle the soup into bowls and garnish with fresh parsley, Parmesan, cracked black pepper, or a drizzle of olive oil.
- Prep Time: 15
- Category: Dinner
- Cuisine: American