Description
A rich and velvety zucchini soup infused with cheese for a comforting summer dish that’s perfect for lunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium zucchinis, sliced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened and fragrant.
- Stir in zucchini slices and cook for 5–7 minutes until slightly tender.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and blend the soup with an immersion blender until smooth.
- Return to low heat, stir in shredded cheddar and heavy cream until fully melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute cheddar with Gruyère or Parmesan for a different flavor profile.
- Use a high-speed blender for an ultra-smooth texture.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 240
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
