zucchini soup
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Why I Love This Recipe
Zucchini soup is something I have never had and its not a super common thing that many people have. I also don't really have zucchini in general too much. This would be something good to have as dinner or with your dinner. I would like to try this in the future possibly.
Ingredients You'll Need
2 tablespoons olive oil, can use butter
4 medium sized zucchinis, 2 pounds, ends trimmed and cut in large chunks
1 small yellow onion, chopped
4 cloves garlic, minced
4 cups vegetable broth, can use chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
30 oz cannellini beans, rinsed and drained (2 cans)
1 to 2 tablespoons lemon juice
1/2 cup heavy cream, optional, can use plain Greek yogurt, sour cream, or coconut milk*
Fresh herbs, basil, dill, or parsley, for garnish, optional
Parmesan cheese, for garnish, optional
Homemade croutons, for garnish, optional
Directions
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.
Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
Stir in the beans and lemon juice. Use an immersion blender to blend the soup until smooth. Taste and add additional salt, pepper, or lemon juice, if necessary. For a creamier soup, stir in the heavy cream (or Greek yogurt, sour cream, or coconut milk). See note.
Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.
Pairs Well With
salad/ bread/ rolls
Questions, Comments & Reviews
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