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In recent years, soup has evolved into a beloved staple in many households, particularly as a comforting and nutritious meal option. The allure of a warm bowl of soup, especially during the cooler months, cannot be overstated. Among the myriad of soup recipes available, the Velvety Green Dream: Creamy Zucchini Soup stands out for its delightful creaminess and vibrant green hue. This recipe is not only easy to prepare but also brimming with nutrients, making it an excellent choice for both weeknight dinners and cozy gatherings.

Creamy Zucchini Soup

Discover the Velvety Green Dream: Creamy Zucchini Soup, a deliciously comforting dish perfect for any season. This easy-to-make soup showcases the mild flavor and smooth texture of zucchini, enriched with aromatic onions and garlic for depth. Packed with nutrients, this creamy delight fits well into various diets while being a comforting staple. Try adding lemon zest and fresh herbs for an extra zing. Enjoy this nourishing bowl of goodness that’s sure to become a favorite!
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Ingredients
  

4 medium zucchinis, chopped into bite-sized pieces

1 large onion, diced finely

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon salt (adjust to preference)

½ teaspoon black pepper

Fresh basil leaves for garnish

Zest of 1 lemon (optional, for a refreshing touch)

Instructions
 

Sauté the Vegetables: In a large stockpot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5-7 minutes until it becomes soft and translucent. Next, add the minced garlic and continue to sauté for another 1-2 minutes until fragrant but not browned.

    Cook the Zucchini: Introduce the chopped zucchinis to the pot. Sauté for about 5 minutes, stirring occasionally, until the zucchini begins to soften and turn a vibrant green.

      Add Liquid and Seasoning: Pour in the vegetable broth, then sprinkle in the dried thyme, salt, and black pepper. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Allow the soup to simmer uncovered for 15-20 minutes, or until the zucchini is completely tender.

        Blend the Soup: Once the zucchini is tender, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth and returning it to the pot afterward.

          Stir in the Cream: With the blended soup back in the pot (if using a countertop blender), stir in the heavy cream (or coconut cream) over low heat. Allow it to warm through for an additional 5 minutes, which helps the flavors meld beautifully. Taste and adjust the seasoning with more salt or pepper as needed.

            Serve and Garnish: Ladle the warm soup into individual bowls. Garnish with fresh basil leaves and a sprinkle of lemon zest for an extra burst of brightness. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings