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Creamy Garlic Zucchini Soup with Easy Parmesan Crisps

creamy garlic zucchini soup - featured image
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A quick and easy creamy garlic herb zucchini soup topped with crispy parmesan crisps. Made with simple ingredients, this low-carb soup is perfect for weeknight dinners and meal prep.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 pounds), cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 4 sprigs fresh thyme
  • 1/4 cup packed fresh basil leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup heavy cream or coconut milk (optional)
  • 1 cup finely grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Instructions

  1. Prep the vegetables: Wash zucchini, trim ends, and cut into 1-inch chunks. Dice onion and mince garlic.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Cook the zucchini: Add zucchini chunks and fresh thyme sprigs to the pot. Season with salt and pepper. Cook, stirring occasionally, until zucchini softens and turns translucent, about 10-12 minutes.
  4. Add the broth: Pour in vegetable broth and bring to a gentle simmer. Cook for 5 minutes until zucchini is completely tender.
  5. Blend until smooth: Remove pot from heat. Remove thyme stems. Add fresh basil leaves. Use an immersion blender to puree until silky smooth. (If using a regular blender, work in batches, filling only halfway and holding lid with a towel.)
  6. Adjust consistency: Taste and adjust seasoning. If too thick, add more broth or water. If desired, stir in optional heavy cream or coconut milk.
  7. Make parmesan crisps: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Mix grated Parmesan with dried oregano and garlic powder. Drop tablespoon-sized mounds onto baking sheet, spacing 2 inches apart. Flatten into thin circles. Bake for 5-7 minutes until golden and lacy. Cool on sheet for 2 minutes.
  8. Serve: Ladle hot soup into bowls. Top each with 2-3 parmesan crisps. Garnish with fresh basil if desired.

Notes

For best flavor, don’t rush the sauté step. Garlic burns quickly, so keep heat medium and stir constantly. The soup improves overnight as flavors meld. Parmesan crisps are best made fresh; store leftovers in an airtight container at room temperature for up to 2 days. To revive crispness, reheat in a 300°F oven for 2-3 minutes.

Nutrition

Keywords: zucchini soup, creamy soup, garlic soup, parmesan crisps, low-carb soup, vegetarian soup, easy soup recipe

Find it online: https://islatable.com/creamy-garlic-zucchini-soup-with-easy-parmesan-crisps/