🛒Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Optional: grated Parmesan cheese for serving
🔧Kitchen Tools Needed
- Large pot
- Immersion blender or countertop blender
- Knife
- Cutting board
- Ladle
📝Instructions
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the chopped onion and sauté for about 5 minutes, or until translucent.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the sliced zucchinis to the pot and cook for 5 minutes, stirring occasionally.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
- 6
Reduce the heat to a simmer and add salt, black pepper, and dried thyme. Let it cook for 15 minutes, or until the zucchini is tender.
- 7
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a countertop blender.
- 8
Return the pot to low heat and stir in the heavy cream. Adjust seasoning if necessary.
- 9
Serve hot, garnished with fresh parsley and optional grated Parmesan cheese.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used instead of vegetable broth for a richer flavor. However, the soup will no longer be vegetarian.
How can I make this soup vegan?
To make this soup vegan, replace the heavy cream with coconut milk or a non-dairy cream alternative, and omit the Parmesan cheese.
