Description
A silky, refreshing soup made with garden-fresh zucchini, aromatic herbs, and a swirl of cream — perfect for hot summer days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 medium zucchinis, chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté until translucent, about 4 minutes.
- Stir in garlic and cook for another minute.
- Add chopped zucchini and cook for 5 minutes.
- Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.
- Let the soup cool slightly, then blend in batches until smooth.
- Stir in cream, basil, lemon juice, salt, and pepper.
- Chill for at least 2 hours before serving.
- Garnish with cream, fresh basil, or zucchini ribbons.
Notes
- Use smaller zucchinis for the best flavor.
- Soup tastes even better the next day.
- For a vegan version, replace cream with coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 4g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg