Cream of Zucchini Soup
A quick and easy Cream of Zucchini Soup featuring just five main ingredients, perfect for a healthy, low-calorie meal or starter. This creamy, fiber-rich soup is ready in 25 minutes, making it ideal for busy days.
Equipment
- 1 large stock pot
- 1 immersion blender
- 1 Cutting board
- Measuring Spoons (set)
Ingredients
- ½ small onion cut into quarters
- 2 garlic cloves peeled
- 3 medium zucchinis washed and chopped into large pieces (leave skin on)
- 4 cups 32 oz low-sodium chicken broth or vegetable broth
- 2 tablespoons reduced-fat sour cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- Freshly grated Parmesan cheese optional, for garnish
Instructions
- Prepare the Base Ingredients: Start by placing the chopped onion, garlic cloves, and zucchini chunks into a large pot. Pour in the low-sodium broth, ensuring the vegetables are fully submerged.
- Simmer Until Tender: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes. The vegetables should become very tender and easy to mash.
- Blend to a Creamy Consistency: Remove the pot from heat. Using an immersion blender, carefully puree the soup right in the pot until it becomes smooth and velvety. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Add Creaminess and Season: Stir in the reduced-fat sour cream until fully incorporated, blending again briefly to combine. Taste the soup and season with kosher salt and freshly ground black pepper according to your preference.
- Serve and Garnish: Ladle the warm soup into bowls. If desired, sprinkle with freshly grated Parmesan cheese for an extra layer of flavor. Serve immediately for the best experience.
Notes
- For a vegetarian version, swap chicken broth with vegetable broth.
- Using an immersion blender saves time and reduces dishes, but a traditional blender works well too—just be cautious with hot liquids.
- Adjust sour cream amount to taste or substitute with Greek yogurt for added protein.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Add fresh herbs like thyme or basil for a flavor twist if desired.
