Description
A creamy and nourishing Zucchini Tomato Soup packed with healthy veggies, perfect for chilly evenings.
Ingredients
Scale
- 2 medium zucchinis, chopped
- 4 large tomatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Sauté the onion and garlic over medium heat until softened, about 3-5 minutes.
- Add the chopped zucchinis and diced tomatoes, cooking for another 5-7 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth and velvety.
- Stir in the cream and Parmesan cheese, and season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
This soup stores well in the fridge for up to five days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 5g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg