Zucchini Cream Soup
PrintZucchini Cream Soup
Relish the delicate flavors of zucchini cream soup, a light and creamy dish perfect for any occasion. Blended to a smooth consistency, this soup is a delightful starter. Garnish with fresh basil or parsley to elevate your homemade creation.
- Total Time: 30 min
- Yield: 4 portions 1x
- Category: Easy
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups zucchini, diced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer until zucchini is tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
- Stir in the heavy cream and fresh basil. Season with salt and pepper to taste.
- Serve hot, garnished with additional basil if desired.
