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Creamy Summer Zucchini Soup
Delight in the taste of summer with this rich and creamy zucchini soup. A perfect blend of zucchini, fresh thyme, and heavy cream, this soup is a wonderfully indulgent way to use up that summer zucchini harvest. Originating from France where it is typically served chilled, this version is served hot and is sure to warm your heart. Its velvety texture and full-bodied flavor make it a fantastic appetizer or a light main course.
Ingredients
- Unsalted butter
- 2 tablespoons
- Onion
- 1, chopped
- Garlic
- 2 cloves, minced
- Zucchini
- 4 cups, diced
- Vegetable broth
- 4 cups
- Fresh thyme
- 1 tablespoon, plus extra for garnish
- Salt and pepper
- to taste
- Heavy cream
- 1 cup
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic. Saute until the onions become translucent, about 5 minutes.
- Add the diced zucchini to the pot. Cook for another 5 minutes, until the zucchini begins to soften.
- Pour in the vegetable broth, and add the fresh thyme. Season with salt and pepper.
- Bring the soup to a boil. Once boiling, reduce the heat to a simmer, and let it cook for 15 minutes, or until the zucchini becomes tender.
- Use an immersion blender to puree the soup until it is smooth. If you don't have an immersion blender, you can also use a regular blender. Make sure to let the soup cool slightly before blending to avoid any accidents.
- Stir in the heavy cream. Let the soup heat for another 2-3 minutes.
- Before serving, taste the soup and adjust the seasoning if needed.
- Serve hot, garnished with fresh thyme leaves.
Tips
- For a vegan version, replace the butter with olive oil and the heavy cream with coconut cream.
- The soup can also be served chilled for a refreshing summer meal.
- Feel free to add other summer vegetables like yellow squash or bell peppers for more flavor.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 15 minutes Cook Time: 30 minutes Calories: 250 Fat: 20g Carbs: 15g Protein: 3g Sodium: 650mg Sugar: 7g
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