Ingredients
Method
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic and sauté until translucent.
- Add the diced zucchini and cook for 5 minutes.
- Stir in the diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper.
- Serve hot, garnished with basil if desired.
Notes
For a thicker soup, add more zucchini and simmer a bit longer. If you like a bit of heat, consider adding red pepper flakes during cooking. Try blending half the soup and leaving the other half chunky for a different texture. For a lighter version, substitute heavy cream with cashew cream or coconut milk.