Description
A creamy and flavorful zucchini soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 yellow onion, quartered
- 1 yellow bell pepper, diced
- 4 cloves garlic
- 3 large zucchini, cut in large chunks (skin on), about 6 cups
- 32 ounces (4 cups) vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon onion salt
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
- For Serving:
- sour cream
- parmesan cheese, freshly grated
- croutons, for garnish
- parsley, chopped for garnish
- salt and pepper, to taste
Instructions
- In a large pot with a lid, combine the onion, bell pepper, garlic, zucchini, and vegetable broth.
- Bring to a boil over medium heat.
- Reduce heat, cover, and simmer for approximately 20 minutes, or until the zucchini is very tender.
- Remove from heat and purée the soup with an immersion blender until smooth (or carefully transfer to a blender in batches).
- Stir in salt, onion salt, paprika, and black pepper until well combined.
- Pour into bowls and top with a dollop of sour cream, grated Parmesan, croutons, and chopped parsley. Salt and pepper to taste.
Notes
- Adjust seasoning according to your taste.
- This soup can be made ahead of time and reheated.
- For a vegan version, omit the sour cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg