Description
This creamy zucchini soup with crispy Parmesan crisps is the recipe that turned me into a believer. It’s simple enough for a Tuesday night but fancy enough to serve to company, and it proves that sometimes the best dishes come from ingredients you almost gave away.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 pounds zucchini, chopped (about 4 medium zucchini)
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup finely grated Parmesan cheese (for crisps)
- 1/2 teaspoon dried oregano or Italian seasoning (optional, for crisps)
Instructions
- Prep the vegetables: Dice the onion and mince the garlic. Chop the zucchini into 1-inch chunks. Set aside.
- Cook the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
- Add the zucchini: Toss in the chopped zucchini, salt, pepper, and red pepper flakes if using. Cook for 5 minutes, stirring occasionally.
- Pour in the broth: Add the vegetable broth and bring to a boil. Reduce heat to low and simmer for 12-15 minutes until zucchini is fork-tender.
- Blend until smooth: Remove from heat. Use an immersion blender to blend directly in the pot until completely smooth. If using a regular blender, let cool for 5 minutes, then blend in batches.
- Add the Parmesan: Stir in the 1/2 cup of freshly grated Parmesan cheese while the soup is still hot. Taste and adjust salt and pepper.
- Make the Parmesan crisps: Preheat oven to 400°F. Line a baking sheet with parchment paper. Spoon tablespoon-sized mounds of grated Parmesan onto the sheet, spacing 2 inches apart. Flatten each mound. Sprinkle with oregano if using. Bake for 5-7 minutes until golden brown. Let cool on baking sheet for 2 minutes.
- Serve: Ladle the soup into bowls and top with 2-3 Parmesan crisps. Drizzle with olive oil and add fresh cracked pepper if desired.
Notes
Don’t overcook the zucchini; cook just until tender. Blend while hot for smoothest texture. Watch Parmesan crisps closely as they burn quickly. Season in layers for best flavor. If soup is too thick, thin with broth or water; if too thin, simmer uncovered to reduce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups of soup wit
- Calories: 195
- Sugar: 6
- Sodium: 680
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 12
Keywords: creamy zucchini soup, Parmesan crisps, easy soup recipe, low-carb soup, vegetarian soup, gluten-free soup