Easy, quick and healthy creamy zucchini soup cooked with just five ingredients makes a delicious gluten free and low carb comfort food for weekday meals.
We are in love with creamy soups, it can be broccoli, zucchini, cauliflower or anything made with cream and a blender. :) One of our favorite is this simple and delicious cream of zucchini soup which is easy to prepare, is ready quickly and is healthy as well.
I used in this tasty soup just five healthy ingredients beside the spices and water: 1 zucchini per person, red onion, garlic, olive oil and cream. Add some thyme or oregano to the soup for a better taste. If you wish you can add vegetable or chicken broth to the soup, but I think it’s not necessary, this zucchini soup is thick and flavorful enough using just these ingredients.
The preparation of this recipe is so easy: after the veggies are sautéed pour water in the soup pot and bring it to boil. When the zucchini is cooked, puree the soup using a blender, mix it with the cream and bring back to boil. Serve the soup with freshly grated cheese, toast or even with zucchini chips.
It takes just 30 minutes to cook this creamy zucchini soup but it will be a while until you forget this super delicious and flavorful plate of soup. And don’t forget this amazing soup is also healthy, fits in a lot of diets, it’s gluten and sugar free, vegetarian, low in carbs and full of vitamins – just a single medium sized zucchini has just 33 calories, 5 grams carbs, 3 grams sugar, 0 fat, Vitamin C, B6, K, and 514 mg Potassium. [Source: here]
This zucchini soup is so creamy and fresh, it makes a great comfort soup even with just a few ingredients, serving with cheese makes it more delicious. For us it was a great way of using fresh zucchini in a lovely soup and still eating clean. Hope you’ll like it!
Diet: clean eating, gluten free, sugar free, vegetarian
- 2-3 medium zucchini
- 1 medium red onion
- 2 cloves of garlic
- 300 ml single cream
- 1 tablespoon olive oil
- ½ teaspoon thyme
- Chop the onion and the garlic. In a large pot heat one tablespoon olive oil, add the chopped onion and garlic and sauté for 3-4 minutes.
- Cut the unpeeled zucchini into little chunks and add to the put to sauté for 2-3 minutes, stirring occasionally. Pour 3-4 cups of water and bring to boil. Season the soup with salt, pepper to taste. Add the thyme and cook the soup for 10-15 minutes on medium heat until the zucchini is tender.
- Remove the soup from heat and puree it using an immersion blender until is smooth. Pour the single cream into the pot and return it to the heat until the soup starts to boil.
- Serve the zucchini soup warm with grated cheese.
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