Description
A creamy, vibrant Zucchini Tomato Soup perfect for chilly evenings, wrapping you in a cozy hug of flavor.
Ingredients
Scale
- 2 medium zucchinis, diced
- 4 ripe tomatoes, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil for garnish
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and golden.
- Add the diced zucchinis and chopped tomatoes, cooking for about 5-7 minutes until softened and their juices have released.
- Pour in the vegetable broth and bring to a gentle boil. Once boiling, reduce the heat and let it simmer for 20 minutes.
- Take an immersion blender and purée the soup until smooth and creamy.
- Stir in the heavy cream and grated Parmesan cheese, seasoning with salt and pepper to taste. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
This soup can be prepared in advance and stored in the fridge for up to three days. It can also be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg