Nicole's Creamy Zucchini Soup

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 202 Calories

Ingredients

• ½ cup heavy cream
• ½ teaspoon ground black pepper
• 1 ½ tablespoons butter
• 1 ½ tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 (32 fluid ounce) container chicken stock
• 1 ½ teaspoons kosher salt
• 1 medium russet potato, peeled and cubed
• 1 cup finely chopped white onion
• 1 teaspoon chopped fresh dill, or to taste
• 2 ½ pounds zucchini, cubed

Recipe Instructions

Step 1

Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.

Step 2

Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.

Step 3

Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.