Cream of Zucchini Soup Recipe

Cream of Zucchini Soup Recipe

Ingredients:

• 4 medium zucchinis, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups (750ml) vegetable or chicken broth
• 1 cup (240ml) heavy cream or half-and-half (for a lighter version, use milk or a dairy-free alternative)
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Fresh herbs for garnish (e.g., parsley, chives, or dill)
• A swirl of cream for garnish (optional)
• Crusty bread or croutons for serving

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
2. Cook the Zucchini:
   • Add the sliced zucchinis to the pot and stir to combine with the onions and garlic.
   • Pour in the vegetable or chicken broth and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the zucchini is tender.
3. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth.
   • If the soup is too thick, you can add more broth or water to achieve your desired consistency.
4. Add the Cream:
   • Stir in the heavy cream, half-and-half, or your preferred dairy alternative. Heat the soup gently, but avoid boiling it after adding the cream.
   • Season with salt, pepper, and a pinch of nutmeg if desired.
5. Serve and Garnish:
   • Ladle the soup into bowls and garnish with a swirl of cream and fresh herbs.
   • Serve hot with crusty bread, croutons, or grilled cheese on the side.

This creamy zucchini soup is light, flavorful, and perfect for a cozy meal. The toasted bread adds a lovely crunch that complements the smooth texture of the soup. Enjoy!