30-minute Creamy Zucchini Soup
Ingredients
- 1/2 onion roughly chopped into large pieces
- 2 cloves garlic
- 3 zucchini about 8-10 inches (20-25cm) in length
- 28 oz low sodium chicken broth can substitute vegetable
- 4 tbsp 0% fat plain Greek yogurt
- salt and pepper to taste
- freshly grated cheddar or parmesan cheese for topping (optional)
- 0% fat plain Greek yogurt for serving (optional)
- chopped raw zucchini for serving (optional)
- croutons for serving (optional)
Instructions
- Bring chicken broth, onion, garlic, and zucchini to a boil in a large pot.
- Lower heat, cover, and simmer until zucchini and onion are tender. Approximately 20 minutes.
- Remove from heat. Using an immersion blender puree mixture until very smooth and creamy (can also pour all ingredients into a blender to puree).
- Add Greek yogurt and combine well until cream and yogurt is fully incorporated.
- Add salt and pepper to taste.
- Serve and top with a dolop of yogurt, and cheese and croutons if using.
