Zucchini Cream Soup Recipe

Name: Zucchini Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 medium zucchini, finely chopped; 1 small onion, finely chopped; 2 (14 ounce) cansready-to-use chicken broth; 2 teaspoons dried oregano; ¾ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons cornstarch; ¼ cup water; 1 cup heavy cream

Servings: persons

2 tablespoons olive oil
4 medium zucchini, finely chopped
1 small onion, finely chopped
2 (14 ounce) cansready-to-use chicken broth
2 teaspoons dried oregano
¾ teaspoon salt
¼ teaspoon black pepper
3 tablespoons cornstarch
¼ cup water
1 cup heavy cream

1
In a large soup pot, heat the oil over medium-low heat.
2
Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.
3
Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.
4
In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup.
5
Increase the heat to medium-high and continue to stir until the soup thickens.
6
Reduce the heat to low and slowly stir in the cream.
7
Simmer for 5 minutes; do not allow to boil.
8
Serve immediately.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 medium zucchini, finely chopped, 1 small onion, finely chopped, 2 (14 ounce) cansready-to-use chicken broth, and more.

Yes, Zucchini Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Cream Soup

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