Fast and Easy Zucchini Soup

Name: Fast and Easy Zucchini Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 3 medium zucchini (sliced); 4 cups vegetable broth; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 cup heavy cream; 1 tablespoon fresh parsley (chopped); 1/4 cup grated Parmesan cheese

35 min 4 servings Easy

All Recipes

This fast and easy zucchini soup is a delicious way to enjoy garden-fresh vegetables in a comforting, creamy dish.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Zucchini soup is a delightful way to enjoy the bounty of your garden. This recipe is perfect for those looking for a quick and easy meal that doesn't skimp on flavour. Our version of zucchini soup highlights the natural sweetness of zucchini while incorporating a creamy texture that makes it a comforting option for any meal of the day. It's ideal for busy individuals or families who want a nutritious meal without spending hours in the kitchen. With its smooth, velvety texture and rich flavour, this soup will become a staple in your meal rotation, especially during zucchini season.

Instructions

Sauté the onions and garlic

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent garlic from burning.

Cook the zucchini

Add sliced zucchini to the pot and cook for another 5 minutes, stirring occasionally, until slightly softened.

Pro tip: Ensure zucchini is evenly sliced for consistent cooking.

Add the broth

Pour in vegetable broth and bring to a simmer. Cook for 10 minutes or until zucchini is tender.

Pro tip: Use low-sodium broth to control salt levels.

Blend the soup

Remove the pot from heat and carefully blend the soup using an immersion blender until smooth.

Pro tip: Alternatively, transfer to a blender in batches and blend.

Add cream and season

Return the pot to low heat, stir in heavy cream, salt, and black pepper. Heat gently until warmed through.

Pro tip: Taste and adjust seasoning if necessary.

Serve

Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese.

Pro tip: Serve immediately for best texture and flavour.

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Tips & Tricks

Use a blender for a smooth texture.
Keep soup on low heat to avoid overcooking.
Season gradually and taste as you go.

Frequently Asked Questions

How many calories are in zucchini soup?

A serving of this zucchini soup contains approximately 180 calories.

Can I freeze zucchini soup?

Yes, you can freeze zucchini soup in airtight containers for up to 2 months.

How long does it take to make zucchini soup?

This zucchini soup takes about 35 minutes from start to finish.

What pairs well with zucchini soup?

Zucchini soup pairs well with crusty bread or a fresh garden salad.

Is zucchini soup vegetarian?

Yes, this zucchini soup is vegetarian as it uses vegetable broth.

How can I make zucchini soup vegan?

To make it vegan, substitute heavy cream with coconut milk or a plant-based cream.

Serving Suggestions

Serve this zucchini soup with a side of crusty bread or a fresh garden salad for a complete meal. It pairs well with a glass of chilled white wine or a light iced tea. This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove to maintain its creamy texture. For longer storage, freeze in airtight containers for up to 2 months.

Nutrition per serving

180

Calories

Protein

14g

Fat

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