Zucchini Soup is a simple, hearty, and flavorful dish. Easy to make with fresh veggies, and savory broth, pureed until silky smooth.
Cozy Soup Recipes like Classic Vegetable Soup and Asparagus Soup are staple dishes during the winter. This recipe is perfect for lunch or enjoying on the side of your main dish for dinner.
Sabrina’s Zucchini Soup Recipe
Zucchini Soup is mild and comforting with light, nutty, and sweet flavor notes. I love how the simple vegetables combine into a perfect warm and cozy blend. When picking out, opt for medium-sized zucchini (about 6 inches) instead of large. When they’re too large, they tend to become more watery and less flavorful. When I’m craving a different vegetable heavy soup, one my other favorites is Creamy Vegetable and Rice Soup.
Ingredients
- 4 tablespoon unsalted butter
- 1 yellow onion , diced
- 4 zucchini , diced
- 1 green bell pepper , diced
- 3 cloves garlic , minced
- 6 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons parsley , minced
Instructions
- Add butter to a large heavy dutch oven on medium heat.
- Add in onion, zucchini and green bell pepper, stir to coat and cook for 5-6 minutes until softened.
- Add in garlic, stir and cook for 30 seconds.
- Stir in chicken broth, salt, black pepper, thyme, oregano, bay leaves and bring to a simmer.
- Reduce heat to medium-low and cook for 30 minutes.
- Using an immersion blender, puree until smooth.
- Serve with an olive oil drizzle, minced parsley and a side of crusty bread.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 1661mg | Potassium: 471mg | Fiber: 2g | Sugar: 6g | Vitamin A: 701IU | Vitamin C: 43mg | Calcium: 54mg | Iron: 1mg
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