Description
A luxuriously creamy zucchini soup blended with cheese, offering a comforting and flavorful taste of summer in every spoonful.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, sliced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened and fragrant, about 5 minutes.
- Stir in zucchini and cook for 5 more minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until zucchini is tender.
- Using an immersion blender (or in batches in a regular blender), blend soup until smooth.
- Return soup to pot, stir in cheese and heavy cream until melted and fully combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley.
Notes
- For extra depth of flavor, roast the zucchini before adding it to the soup.
- Use a blend of cheeses for a richer taste.
- For a lighter version, substitute half-and-half or milk for heavy cream.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 240
- Sugar: 6g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
