Cream Of Zucchini Soup
Recipe: #34548
March 19, 2020
Categories: Side Dishes, French One-Pot Meal, Gluten-Free, Low Carbohydrate, No Eggs, Zucchini, Heavy Cream, more
"This soup is quick and easy to assemble, so it is perfect for a busy day. I peel the zucchini, but it is not necessary."
Original is 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (629 g)
- Calories 320
- Total Fat - 28.5 g
- Saturated Fat - 10.6 g
- Cholesterol - 49 mg
- Sodium - 1816.1 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 2.4 g
- Sugars - 6.3 g
- Protein - 9.3 g
- Calcium - 204.3 mg
- Iron - 1.5 mg
- Vitamin C - 41.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a large heavy bottom pot over medium-low heat; add the minced garlic and cook for a couple of minutes until the garlic starts to be a golden brown.
Step 2
Add the broth increase heat to medium- high; bring to a boil.
Step 3
Add the chopped zucchini, salt and pepper and cook until zucchini is soft.
Step 4
Remove from heat and puree with an immersion blender.
Step 5
Stir in the whipping cream, return to stove-top and heat through making sure the soup does not come to a boil.
Step 6
Ladle into bowls, add Parmesan if using and enjoy!
Tips
No special items needed.
2 Reviews
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