Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 4 zucchinis, grated
- 2 cloves garlic, crushed
- 2 ½ cups vegetable broth
- 1 ½ cups water
- ¼ cup heavy whipping cream
- ground black pepper to taste
Why This Recipe Is A Favorite
This soup is fresh, light, and packed with nutrients. It comes together quickly, making it perfect for busy days. The mild flavor of zucchini makes it a great choice for all ages.
Cooking Tips You Should Know
- Use fresh, firm zucchinis for the best texture.
- Don’t overcook the zucchini to keep the soup vibrant and slightly crisp.
- Blend the soup until smooth for a creamy finish or leave it a bit chunky for more texture.
- Don’t overcook the zucchini to keep the soup vibrant and slightly crisp.
- Blend the soup until smooth for a creamy finish or leave it a bit chunky for more texture.
Directions
Melt some butter in a skillet over medium heat. Once it’s hot, add the chopped onion and cook, stirring occasionally, until it softens—this usually takes about 5 minutes. Toss in the zucchini and garlic, and keep cooking for another 2 to 3 minutes so the flavors come together. Pour in the vegetable broth and water, then bring everything to a boil. Once boiling, lower the heat and let it simmer gently for about 10 minutes. Stir in the cream and season with some pepper to taste. Let it cook for a couple more minutes until everything is warmed through, then it’s ready to enjoy!
Serving Ideas To Try
Serve warm with a drizzle of olive oil or a dollop of yogurt on top. It pairs well with crusty bread or a simple green salad for a light meal. Garnish with fresh herbs like basil or parsley to add extra flavor.
Food Storage Tips
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.
