Print
Cream of Zucchini Soup
An easy summer soup that will use up a bountiful of zucchini if you have them. It can be served chilled or hot, so be sure to try both ways!
Total Time 20 minutes
Servings 4
Calories 289 kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 zucchini diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- Fresh chopped basil leaves for serving
- Sea salt and fresh ground pepper to taste
Instructions
-
Heat the oil in a pot and add the onions, zucchini, garlic, and thyme. Cook until softened and add the broth. Bring to a boil, and simmer for 5 minutes.
-
Transfer to a blender and blend until smooth; add back to the pot and add the cream. Simmer for 5 minutes.
-
Serve topped with the basil.
Nutrition Facts
Cream of Zucchini Soup
Amount Per Serving
Calories 289
Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.