Description
A creamy, flavorful zucchini tomato soup that warms both the body and the soul, perfect for any season.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 4 cups diced tomatoes (fresh or canned)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until softened, about 3-4 minutes.
- Add zucchinis and cook until tender, around 5-7 minutes.
- Incorporate diced tomatoes and vegetable broth; bring to a boil, then simmer for about 20 minutes.
- Blend the soup until smooth and creamy using an immersion blender.
- Stir in heavy cream and grated Parmesan, mixing well. Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh basil leaves.
Notes
Feel free to swap out heavy cream for coconut cream for a dairy-free option, or use nutritional yeast instead of Parmesan for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg