Description
A deliciously creamy soup made with fresh zucchinis, aromatic herbs, and optional sour cream for added richness.
Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- ½ cup fresh basil leaves, chopped
- Salt and pepper to taste
- ½ cup sour cream or plain yogurt (optional)
Instructions
- Prep your ingredients by washing and chopping the zucchinis, dicing the onion, and mincing the garlic.
- In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Add the chopped zucchini and vegetable broth to the pot. Bring to a gentle boil and let simmer until everything is tender (10-15 minutes).
- Remove from heat and blend with an immersion blender until smooth or pulse briefly for some texture.
- Stir in fresh basil, salt, and pepper to taste. Allow flavors to meld for about 5 minutes.
- Serve hot or chill in the fridge before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Feel free to substitute vegetable broth with chicken broth for a non-vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg