Zucchini Soup
Zucchini Soup is seasonal, simple, and delicious. It is light and refreshing and perfect when your garden is bursting at the seams with zucchini!
Servings: 6 people
Calories: 46kcal
Ingredients
- 1 yellow onion, quartered
- 1 yellow bell pepper, diced
- 4 cloves garlic
- 3 large zucchini, cut in large chunks (skin on), about 6 cups
- 32 ounces (4 cups) vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon onion salt
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
For Serving
- sour cream
- parmesan cheese, freshly grated
- croutons, for garnish
- parsley, chopped for garnish
- salt and pepper, to taste
Instructions
- In a large pot with a lid, combine the onion, bell pepper, garlic, zucchini, and vegetable broth.
- Bring to a boil over medium heat.
- Reduce heat, cover, and simmer for approximately 20 minutes, or until the zucchini is very tender.
- Remove from heat and purée the soup with an immersion blender until smooth (or carefully transfer to a blender in batches).
- Stir in salt, onion salt, paprika, and black pepper until well combined.
- Pour into bowls and top with a dollop of sour cream, grated Parmesan, croutons, and chopped parsley. Salt and pepper to taste.
Nutrition
Serving: 1portion | Calories: 46kcal