Creamy Zucchini Soup
A thick vegetable soup with deep, rich flavor. I love puréed soups for their endless variety and the wide range of toppings they welcome (today's is Parmesan). This one has earned a permanent spot on our family menu, and everybody's thrilled about it. I recommend it to anyone—give this zucchini soup a try. You really can't go wrong!
Kinga
Recipe author
Creamy Zucchini Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
3 g
Fats 29 %
2 g
Carbohydrates 29 %
2 g
38 kcal
GI:
100
/
0
/
0
- Follow these steps:
- Peel the onion and garlic; cut the onion into quarters.
- Rinse the zucchini and cut it into rough pieces, skin and all.
- Pour the chicken broth into a pot, add the zucchini, onion, and garlic, and set it on the stove.
- Bring to a boil over medium heat, then lower the heat, cover, and simmer until tender, about 20 minutes.
- Take it off the heat and purée with an immersion blender.
- Add the cream and blend again until smooth.
- Season to taste with salt and pepper.
- Serve the soup hot, topped with grated Parmesan.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Broth - 15 kcal/100g
Similar recipes
Related and additional categories:
- Soups
- Side dishes
- Cheese
- Dairy products
- Vegetables
- Spices seasonings spices
- Other
- Garlic
- Pepper
- Salt
- Broth
- Cooking
- Cheese soup
- Vegetable soup vegetarian
- Meat-free soup
- Zucchini soup
- Cream soup
- Slimming soup
- Soup without potatoes
- Vegetarian soups
- Mashed potatoes
- Made of solid cheese
- Сливки
- From zucchini
- From onion
- No eggs
- Vegetarianism
- Recipes for lean dishes without butter