🥣 Cream of Zucchini Soup – Smooth, Comforting, and Nutritious

This Cream of Zucchini Soup is light, velvety, and bursting with delicate flavor. 🥒✨ Made with fresh zucchini, onion, garlic, and a touch of cream or coconut milk, it’s the perfect balance between comfort and health. Whether you serve it warm on a chilly evening or chilled on a summer day, this soup will quickly become a family favorite!

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💚 Why You’ll Love This Recipe

✅ Creamy without being heavy — naturally smooth from pureed zucchini
✅ Simple ingredients, big flavor
✅ Low-carb, gluten-free, and vegetarian-friendly
✅ Ready in just 30 minutes

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🥬 Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups zucchini, sliced (about 3–4 medium zucchinis)
• 3 cups vegetable or chicken broth
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ cup heavy cream, half-and-half, or coconut milk for a dairy-free version
• Optional: pinch of nutmeg or fresh herbs like thyme or basil for garnish

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👩‍🍳 Instructions

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil or butter over medium heat.
Add the onion and garlic and cook for 3–4 minutes, until fragrant and softened.

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Step 2: Add Zucchini and Broth

Stir in the zucchini slices and pour in the broth.
Season with salt and pepper.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the zucchini is tender.

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Step 3: Blend Until Smooth

Use an immersion blender to puree the soup directly in the pot until creamy.
(Or carefully transfer to a blender in batches.)

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Step 4: Add Cream

Return the soup to low heat and stir in the cream or coconut milk.
Taste and adjust seasoning with extra salt or pepper if needed.

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Step 5: Serve

Ladle the soup into bowls and garnish with:
🥄 A swirl of cream or olive oil
🌿 Fresh herbs (basil, parsley, or dill)
🧀 A sprinkle of grated Parmesan or croutons (optional)

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🌟 Tips & Variations

✨ For extra flavor: Roast the zucchini in the oven before simmering.
✨ Make it spicy: Add a pinch of crushed red pepper flakes.
✨ For protein: Add a scoop of Greek yogurt or cottage cheese when blending.
✨ For a vegan version: Use vegetable broth and coconut milk instead of dairy.

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🧊 Storage & Reheating

• Refrigerator: Store in a sealed container for up to 4 days.
• Freezer: Freeze up to 2 months (cool completely before freezing).
• Reheat: Warm gently over low heat, stirring often.

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💛 Comfort in Every Spoonful

This Cream of Zucchini Soup is a celebration of simplicity — smooth, flavorful, and nourishing. Each bite delivers the essence of fresh garden vegetables with a creamy finish that soothes the soul.

Serve it with crusty bread or a crisp salad for a light, satisfying meal! 🌿🥣

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