Zucchini Soup Recipe

Name: Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1/4 cup flour; 1 medium onion, diced; 2 cloves of garlic minced; 1 tablespoon tomato paste; 3 medium zucchini, shredded; 4-5 cups vegetable broth; 1 teaspoon caraway, ground; salt and pepper; 3 tablespoons parsley chopped; 1/2 cup sour cream (optional)

Servings: persons

5 tablespoons olive oil
1/4 cup flour
1 medium onion, diced
2 cloves of garlic minced
1 tablespoon tomato paste
3 medium zucchini, shredded
4-5 cups vegetable broth
1 teaspoon caraway, ground
salt and pepper
3 tablespoons parsley chopped
1/2 cup sour cream (optional)

1
Shred zucchini and sprinkle with 1 tsp salt, let sit for 30 minutes and squeeze liquid out of shredded zucchini, put on the side.
2
In a large saucepan, heat the oil.Saute onion for 3-4 minutes on medium heat, add flour and saute for 2-3 minutes, add garlic and tomato paste
3
Add zucchini, vegetable broth, caraway, parsley, salt and pepper and bring to a boil; simmer for 20-30 minutes over low heat.
4
Serve with sour cream at the table. If you are not using sour cream you can add milk to the soup (substitute 1 cup of stock for 1 cup of milk)

282

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 11 ingredients. The key ingredients include: 5 tablespoons olive oil, 1/4 cup flour, 1 medium onion, diced, 2 cloves of garlic minced, and more.

Yes, Zucchini 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 Soup

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