Ingredients
- 2 tablespoons oil (avocado oil)
- 2 to 3 cloves garlic, minced
- 3 cups chicken broth
- 16 ounces zucchini, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese (optional)
How to Make
-
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!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.