Creamy low-carb Zucchini Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 tbsp. Butter1/2 cup chopped onion3 cloves garlic, minced2 lbs. zucchini (about 6 medium), sliced into half rounds2 14 oz cans vegetable broth1 tsp oreganosalt and pepper to taste3/4 cup heavy cream2 oz. freshly grated Parmesan cheese
Directions
Melt the butter in a sauce pan. Add onion and cook until translucent. Add garlic and cook for another 2 minutes until garlic is soft. Add zucchini and cook for 3 minutes. Add broth and bring to a boil. Lower to a simmer and cover. Let cook for 20 minutes until zucchini is very soft. Add oregano, salt and pepper. If your broth is salty, you may not need any salt at all. Either use an immersion blender or put it into a blender in batches and puree the soup. Add the heavy cream and bring back to a simmer in the pan. Add Parmesan cheese, stirring until melted. Serve immediately.

Serving Size: makes 8 one-cup servings
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 156.7
  • Total Fat: 11.9 g
  • Cholesterol: 40.0 mg
  • Sodium: 625.2 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.5 g

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