Creamy Zucchini Soup with Parmesan Croutons

Creamy, cozy, and super simple, this zucchini soup is made with only a handful of ingredients and no-fuss. With zucchini, shallots, broth, sour cream, thyme, a parmesan rind, and topped with sourdough croutons, this light vegetable soup is satisfying and comforting. Blended zucchini and sour cream make this soup silky and creamy while still keeping the overall soup feeling light and healthy.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 259 kcal per serving

Ingredients

3 - shallots
4 - medium sized zucchini
6 cups - vegetable broth
2 sprigs - fresh thyme
3 inch - parmesan rind
¼ cup - sour cream
½ tsp - salt
¼ tsp - cracked black pepper
1 tbsp - olive oil
4 slice - sourdough bread
2 tablespoons - olive oil
½ cup - parmesan cheese

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
Add the olive oil to a large soup pot with a lid or a Dutch oven. Add the shallots and cook for 3 to 5 minutes.
Add the zucchini, season with salt and pepper, and cook for another 3 to 5 minutes to get some color on the zucchini and shallots.
Add vegetable broth and bring to a boil, then reduce the heat.
Add thyme, parmesan rind, and bring the broth to a boil. Cover the pot and cook for 20 minutes.
While the soup is cooking, toss the cubed sourdough with olive oil and shredded parmesan, then add to the parchment lined baking sheet. Bake for 10 to 12 minutes. Note: these can also be made ahead of time and stored in an airtight container for up to a week.
After 20 minutes of cooking, remove the thyme and parmesan rind from the soup.
Add the sour cream to the soup pot, then using an immersion blender, blend the soup until smooth.
Ladle the soup into bowls and top each bowl with some sourdough croutons.

Nutrition