Zucchini Soup
Creamy zucchini soup made with garlic, pepper, and sour cream. Easy, comforting, and perfect for garden-fresh zucchini!
Ingredients
- 1 small yellow onion, quartered
- 1 medium yellow pepper, diced
- 2 teaspoons minced garlic
- 3 large zucchini, about 6 cups, cut into large chunks (skin on)
- 32 ounces beef broth
- ⅛ teaspoon paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- sour cream, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- In a large pot over medium heat, combine onion, yellow pepper, garlic, zucchini, and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until zucchini is tender.
- Remove from heat. Use an immersion blender to purée the soup until smooth.
- Stir in paprika, salt, and pepper.
- Ladle into bowls and top with a spoonful of sour cream and a sprinkle of parmesan cheese. Serve warm.