Original Post: https://www.evolvingtable.com/zucchini-soup/
Creamy Zucchini Soup Recipe
If you're looking for a creamy Zucchini Soup Recipe, then you are in the right place. Zucchini, onion, vegetable broth, Italian seasoning, and just a bit of yogurt are blended together for a healthy, vegan meal with a delightfully smooth texture.
Servings: 4 servings
Ingredients
- 2 Tbsp. oil olive or avocado
- 1 small sweet onion finely chopped
- 3 cloves garlic crushed
- 4 zucchini medium sized (~1.5 lbs.)
- 3 cups vegetable broth regular sodium*
- 1 tsp. Italian seasoning
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- 2 Tbsp. yogurt or a dairy-free yogurt
- Parmesan cheese grated optional
Instructions
- Cut zucchini into ¼-½ inch pieces.
- Sauté onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue sautéing for 1 minute.
- Push the onion to the side and add the cut zucchini. Sauté for 5 minutes, or until the edges begin to lightly brown.
- Pour in broth and add Italian seasoning, salt, and pepper. Bring pot to a boil. Once boiling, reduce heat to medium-low heat and simmer for 15 minutes.
- Turn off heat and add yogurt. Blend ingredients with an immersion blender until smooth and creamy. You can also carefully transfer it to a high speed blender or large food processor and blend until smooth.
- Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!
Notes
To Store: Keep in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1237mg | Potassium: 577mg | Fiber: 3g | Sugar: 8g | Vitamin A: 789IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 1mg