Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: a squeeze of lemon juice for brightness
Instructions
- Heat olive oil in a pot and sauté onion until translucent, then add garlic and sauté for 1 minute.
- Add chopped zucchini, season with salt and pepper, and cook for about 10 minutes until tender.
- Pour in vegetable broth, bring to a simmer, and cook for another 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Return to low heat, stir in cream, and adjust seasoning if needed.
- Ladle into bowls, garnish with basil, and serve hot.
Notes
- For a dairy-free version, use coconut cream.
- Add lemon juice for extra brightness, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg