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Creamy Zucchini Soup
This Creamy Zucchini Soup is an easy one-pot recipe made with fresh zucchini, garlic, Parmesan, and milk. A simple, cozy way to use summer zucchini!
Course Soup
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 175kcal
1 Large Pot
1 Immersion blender
- 4 tablespoons butter
- 1 yellow onion diced
- 3 garlic cloves minced
- 6 cups zucchini (about 3 medium zucchini) sliced
- 20 ounces chicken bone broth
- ¼ cup chopped fresh parsley divided
- ¾ cup milk
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
For serving:
- Olive oil
- Extra Parmesan
- Fresh parsley
- Crusty bread
Melt butter in a large pot over medium-high heat.
Add onion and garlic and sauté for 4 minutes.
Add zucchini and sauté for another 10 minutes, stirring occasionally.
Pour in chicken broth and add half of the parsley. Bring to a boil, then reduce heat and simmer for 5 minutes.
Use an immersion blender to blend until completely smooth.
Stir in milk and Parmesan until creamy and combined.
Season with salt and pepper to taste.
Serve with an olive oil drizzle, extra Parmesan, remaining parsley, and crusty bread.
Calories: 175kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g