Nicole's Creamy Zucchini Soup

Nicole's Creamy Zucchini Soup

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
202 Calories

Recipe Instructions

Step 1
Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
Step 2
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
Step 3
Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.
Nicole's Creamy Zucchini Soup
Nicole's Creamy Zucchini Soup
Nicole's Creamy Zucchini Soup

Ingredients

  • ½ cup heavy cream
  • ½ teaspoon ground black pepper
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 (32 fluid ounce) container chicken stock
  • 1 ½ teaspoons kosher salt
  • 1 medium russet potato, peeled and cubed
  • 1 cup finely chopped white onion
  • 1 teaspoon chopped fresh dill, or to taste
  • 2 ½ pounds zucchini, cubed

Categories

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