Description
A heartwarming creamy soup made with fresh zucchini and tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 2 medium zucchinis, diced
- 4 cups tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil over medium heat in a large pot.
- Add the chopped onion and garlic, sauté until translucent.
- Stir in the diced zucchini, cooking for about 5 minutes.
- Add the chopped tomatoes and vegetable broth, simmering for about 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
Make ahead for better flavor. Substitute heavy cream with dairy-free options if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg