Ingredients
Method
Sauté the Aromatics
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Don’t forget to stir occasionally!
Add the Garlic
- Toss in the minced garlic and continue to sauté for an additional minute until fragrant.
Cook the Zucchini
- Stir in the sliced zucchini and sauté for about 5-7 minutes until they soften slightly.
Pour in the Broth
- Add the vegetable broth to the pot, bringing the mixture to a boil. Then, reduce the heat and let it simmer for 10-15 minutes until the zucchini is tender.
Blend the Soup
- Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches, then return it to the pot.
Make It Creamy
- Stir in the heavy cream, and season with salt and pepper to taste. Let it warm through for another few minutes, and it’s ready to serve!
Garnish
- Serve hot and garnish with fresh herbs, a drizzle of olive oil, or crunchy croutons for added texture.
Notes
For a vegan option, substitute the heavy cream with coconut milk or a plant-based cream alternative. Leftovers can be stored in an airtight container for up to five days, and this soup freezes beautifully for up to three months.