Description
Creamy zucchini soup with parmesan and basil is a comforting yet light dish that is quick to prepare and packed with flavor. This soup combines fresh zucchini with aromatic basil and savory parmesan for a delightful meal that fits into a busy schedule.
Ingredients
Scale
2 tbsp Olive Oil
1 medium Yellow Onio
3–4 Garlic Cloves
4–5 medium Zucchini
4 cups Vegetable Broth
1/2 cup Milk
1/2 cup Parmesan Cheese
1/4 cup Fresh Basil
1 tsp Salt
1/2 tsp Black Pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the chopped onion until soft
- Add minced garlic and sauté for 1 minute
- Stir in the chopped zucchini and cook until slightly softened
- Pour in the vegetable broth, bring to a boil, then simmer until zucchini is tender
- Blend the soup until smooth using an immersion blender
- Return to low heat and stir in milk and parmesan until melted
- Add chopped basil and season with salt and pepper. Serve garnished with extra parmesa
Notes
For a dairy-free version, substitute milk with almond milk and omit parmesan.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg