Thick, cheesy and creamy Parmesan Zucchini Soup perfect for a cozy night in! Packed with fresh vegetables and no actual cream, this cream-less creamy zucchini cheese soup is delicious and nutritious at the same time.
Ingredients
1TbspOlive Oil
1smallOnion, Chopped, 112g
2tspGarlic, Minced
5cupsChopped Zucchini, 620g
1cupChopped Carrots, 128g
2cupsLow Sodium Vegetable or Chicken Broth
1cupWater
1tspItalian Seasoning
½tspSalt
½tspBlack Pepper
½cupAlmond Milk
¾cupShredded Parmesan, 60g
Instructions
Heat a large pot or dutch oven over medium-high heat, pour oil and fry onions and garlic for about 2 minutes until translucent.
Add zucchini, carrots, broth and water. Bring to a boil, reduce heat to medium, cover and simmer until vegetables are soft and cooked, about 20 minutes.
Blend soup with an immersion blender, or transfer to a blender, blend, and return to heat.
Add almond milk, Italian seasoning, salt and pepper, and stir.
Turn off heat, add in shredded Parmesan cheese and stir.
Top with some parsley, more cheese and serve with bread for dipping!
Notes
Storage:
Let soup cool before storing.
Fridge: 5 days in an airtight container.
Freezer: 3-4 months in freezer-safe zipper bags or containers.