Zucchini, the unsung hero of the garden, often gets overlooked, but oh, the wonders it can do in a soup! Imagine a chilly evening, the kind where a cozy blanket is just not enough—this creamy, healthy zucchini soup is like a warm hug for your insides. (Honestly, I once made it during a heatwave just because it’s that comforting.)
Steps
- Combine the chicken or vegetable broth with quartered onion, garlic cloves, and zucchini chunks in a large pot. Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat, cover the pot, and let the ingredients simmer for around 20 minutes until they become tender.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in a regular blender, ensuring the blender is only half full.
- Stir in the sour cream and blend again for a creamy texture. Season with salt and pepper to taste, and adjust the seasoning if necessary.
- Serve the soup hot, optionally topped with freshly grated parmesan cheese and a drizzle of olive oil for added flavor.
Ingredients
- 1/2 small onion, quartered
- 2 cloves garlic
- 3 medium zucchinis (approximately 8 ounces each), cut into large chunks, skin on
- 32 ounces reduced sodium chicken broth (or vegetable broth)
- 2 tablespoons reduced-fat sour cream
- Kosher salt, to taste
- Black pepper, to taste
- Freshly grated Parmesan cheese, optional for topping
Nutritional Values
Calories: 240 kcal | Carbohydrates: 40 g | Protein: 14 g | Fat: 4 g | Cholesterol: 12 mg | Sodium: 2316 mg | Fiber: 12 g | Sugar: 16 g
FAQ
- Can zucchini soup be frozen for later use?
- Absolutely, zucchini soup can be frozen for future meals. Simply store it in airtight containers or freezer bags, and it will keep well for three to four months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight and then reheat on the stove or in the microwave.
- What are some serving suggestions for cream of zucchini soup?
- This light zucchini soup pairs wonderfully with crusty bread for a complete meal. It also makes an excellent starter when served with dishes like pesto shrimp skewers, breaded pork chops, or lasagna roll-ups.
- What can I use as a substitute for sour cream in this recipe?
- If you prefer, you can substitute sour cream with Greek yogurt or cream cheese for a slightly different flavor and texture.
- How can I make this zucchini soup vegetarian or vegan?
- To make a vegetarian version, switch the chicken broth for vegetable broth and ensure that your sour cream is gelatin-free. For a vegan option, use vegetable broth and replace sour cream with soy yogurt.
- Can I use different types of squash in this soup?
- Yes, if you want to change things up, you can replace zucchini with yellow squash for a similar taste and texture.
Tips
- For a thicker soup, consider adding extra zucchini if the consistency is too thin after blending.
- If using a standard blender, allow the soup to cool slightly before blending in batches to prevent splattering.
- Enhance the flavor by incorporating a drizzle of olive oil and a sprinkle of fresh herbs like basil or thyme before serving.
- Make a vegan version by using vegetable broth and replacing sour cream with soy yogurt.
Equipment
- Immersion Blender: Used for pureeing the soup directly in the pot.
- Large Pot: Essential for boiling and simmering the soup ingredients.
