Zucchini & parmesan soup
Zucchini & Parmesan Soup combines fresh zucchini and rich parmesan for a comforting, creamy dish. Enhanced with thyme and fresh herbs, it's perfect for chilly evenings or as a starter.
Cook time 15 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1 onion
2 garlic cloves
1 tbsp fresh thyme
4 cups chicken gravy
3 potatoes
4 large zucchini
1 cup fresh parsley
1/3 cup sour cream
Zucchini & Parmesan Soup is a delicious and comforting dish that brings together the fresh flavors of zucchini and the rich, savory taste of parmesan. This soup is perfect for a cozy night in or as a starter for a dinner party. The use of fresh vegetables and herbs makes it a healthy option, while the sour cream adds a creamy texture that makes it particularly satisfying.
Instructions:
- Chop the onion and garlic cloves finely.
- Peel and dice the potatoes.
- Chop the zucchini and the fresh parsley.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until the onion becomes translucent and the garlic is fragrant, approximately 5 minutes.
- Stir in the fresh thyme and cook for another minute.
- Pour in the chicken gravy and bring to a boil.
- Add the diced potatoes and chopped zucchini to the pot.
- Lower the heat to medium-low and let the vegetables simmer until they are tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the chopped parsley and sour cream until well incorporated.
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Optional: Top with a sprinkle of grated Parmesan cheese for added flavor.
- Serve hot and enjoy your creamy, flavorful Zucchini & Parmesan Soup!
Zucchini & Parmesan Soup is an easy-to-make, nutritious, and flavorful dish that is sure to impress. Whether you are cooking for family or friends, this soup's creamy texture and rich aroma will undoubtedly make it a favorite. Serve it hot with a slice of crusty bread and enjoy the compliments that are sure to come your way.
Zucchini & parmesan soup FAQ:
Simmer the soup for about 20-25 minutes after adding the diced potatoes and chopped zucchini. This will allow the vegetables to become tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Yes, you can substitute chicken gravy with vegetable broth or turkey gravy for a different flavor. Note that this may affect the richness of the soup.
Starchy potatoes like Yukon Gold or Russets are ideal for this recipe because they break down well and create a creamy texture in the soup.
If the soup is too thick after blending, you can adjust the consistency by adding more chicken gravy or broth until you reach your desired thickness.
Cooking Tips:
- Make sure to chop the vegetables uniformly to ensure even cooking.
- Use fresh thyme and parsley for the best flavor. Dried herbs can be used in a pinch, but fresh herbs elevate the taste.
- For a smoother texture, use an immersion blender to puree the soup once all the vegetables are cooked.
- Adjust the seasoning to your taste before serving. A little extra salt and pepper can make a big difference.
- If you prefer a thicker soup, reduce the amount of chicken gravy used or let the soup simmer longer to allow the liquid to evaporate.
- Serve with a sprinkle of grated parmesan on top for an extra burst of flavor.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 10g
Carbohydrates 50g
Fiber 8g
Sugar 12g
Fat 16g
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