Amazing 1-Pot Creamy Zucchini Soup Secrets
A delicious and easy-to-make creamy zucchini soup perfect for a quick, wholesome meal.
Ingredients
Vegetables
- 4 medium zucchini, chopped
- 1 small potato, peeled and chopped optional, for extra creaminess
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream or cashew cream for vegan
- 1/4 cup grated Parmesan cheese optional
- to taste Salt
- to taste Black pepper
- for garnish Fresh basil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add zucchini and potato, then pour in vegetable broth. Simmer until tender, about 15-20 minutes.
- Blend the soup until smooth, then stir in cream and Parmesan. Season with salt and pepper, then serve garnished with basil.
Notes
For a vegan version, substitute heavy cream with cashew cream and omit Parmesan.