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Creamy Zucchini Soup

Creamy Zucchini Soup

A comforting and creamy soup made with fresh zucchini, garlic, and herbs, perfect for any season.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh zucchini, roughly chopped
  • 1 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon fresh thyme (or 1/2 tsp dried)
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice

Method
 

  1. Sauté the onions in olive oil until translucent, then add garlic and cook until fragrant.
  2. Add chopped zucchini, season with salt and pepper, and cook until slightly softened.
  3. Pour in vegetable broth and thyme, bring to a boil, then simmer until zucchini is tender.
  4. Blend the soup until smooth, return to heat, stir in cream and lemon juice, and adjust seasoning.
  5. Serve hot, garnished with olive oil or fresh herbs.

Notes

Do not peel the zucchini for maximum nutrients. Use a high-powered blender for a smoother texture. Store in airtight containers for up to 5 days.