Teresa's Recipes
Garlic and Zucchini Soup with Parmesan
Indulge in this luscious Garlic and Zucchini Soup that is a perfect blend of creamy and savory. Packed with the wholesome goodness of zucchini, infused with the aromatic garlic, and topped with a generous sprinkle of Parmesan cheese, this soup is sure to leave your taste buds craving for more. It's a taste of Italy in a bowl, echoing the country's love for simple, fresh ingredients and comforting flavors.
Ingredients
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Heavy cream
- to taste Salt and pepper
- 1 tablespoon, finely chopped Fresh thyme
- 4 cups Vegetable broth
- 2 medium, diced Zucchini
- 4 cloves, minced Garlic
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 20g
- Carbs: 10g
- Protein: 7g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and sauté until the aroma of the garlic fills your kitchen, about 1 minute.
- Add the diced zucchini to the pot and sauté until it becomes tender, about 5 minutes.
- Pour in the vegetable broth, and add the fresh thyme, salt, and pepper. Stir well.
- Bring the broth to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
- After 15 minutes, use an immersion blender or a regular blender to puree the soup until it's smooth and creamy.
- Stir in the heavy cream and let the soup cook for an additional 2 minutes.
- Serve the soup hot, topped with a generous sprinkle of grated Parmesan cheese. Enjoy!
Tips
- To make this soup vegan, replace the heavy cream with coconut cream and use a vegan Parmesan cheese substitute.
- Add some croutons on top for a delightful crunch.