Description
This velvety Zucchini Soup is a comforting, nutrient-dense garden-fresh delight. Simple to prepare, this healthy dinner option is perfect for busy weeknights, offering a silky texture and savory depth from smoked chicken strips. It is an elegant, crowd-pleasing dish that makes the most of your seasonal harvest in under thirty minutes.
Ingredients
3 medium zucchini, chopped into half-moons
1 white onion, finely diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
2 tablespoons olive oil
1/2 teaspoon smoked chicken strips, finely diced
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4 minutes until translucent.
Stir in the smoked chicken strips and minced garlic, cooking for 2 minutes.
Add the chopped zucchini and stir to coat.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for 10-12 minutes until zucchini is fork-tender.
Use an immersion blender to pulse until the soup is completely smooth.
Stir in the heavy cream and season with salt and pepper.
Simmer for an additional 2 minutes to meld flavors.
Garnish with fresh chives and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. For an ultra-smooth consistency, pass the finished soup through a fine-mesh sieve. Use coconut milk as a delicious dairy-free alternative to heavy cream.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop simmering and blending
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg