Creamy Zucchini Soup
A delightful creamy soup made with fresh zucchini and potatoes, perfect for any season.
Ingredients
Vegetables
- 2 medium zucchinis, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup milk (optional) For extra creaminess, use heavy cream instead of milk.
Add-ins
- 1 cup shredded cheddar cheese (optional) Can be omitted for a vegan version.
- to taste Salt and pepper Adjust according to your taste.
- Olive oil for sautéing
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
Cooking
- Add the zucchini and potatoes, cooking for a few more minutes.
- Pour in the vegetable broth, bring it to a boil, then reduce the heat and simmer until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- If using, stir in the milk and cheese, cooking until the cheese is melted.
- Season with salt and pepper to taste.
Serving
- Serve Creamy Zucchini Soup hot in bowls. You can top it with a sprinkle of cheese, fresh herbs, or a swirl of cream.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, and then transfer it to freezer-safe containers for up to 3 months. For reheating, thaw in the refrigerator overnight and warm on the stovetop.