Zucchini and Rosemary Soup

Cozy up with a bowl of velvety Zucchini and Rosemary Soup, a delightful blend of garden-fresh flavors and aromatic herbs that’s both comforting and elegant. This nutrient-packed recipe showcases tender zucchini simmered with earthy rosemary and balanced by a touch of creamy richness and a bright hint of lemon juice. Made with simple, wholesome ingredients like olive oil, garlic, and vegetable stock, this soup comes together in just 35 minutes, making it perfect for weeknight dinners or meal prep. Whether served as an appetizer or a light main course, this creamy zucchini soup delivers a burst of vibrant flavor in every spoonful. Don’t forget the garnish—a sprig of fresh rosemary elevates presentation and adds a fragrant finishing touch!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 4 medium, sliced zucchini
• 4 cups vegetable stock
• 2 teaspoons, chopped fresh rosemary
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 0.5 cup heavy cream
• 1 tablespoon lemon juice
• 2 optional, for garnish fresh rosemary sprigs

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Stir in the sliced zucchini and cook for about 5 minutes, letting the zucchini soften slightly.

Step 5

Pour in the vegetable stock and add the chopped rosemary, salt, and black pepper.

Step 6

Bring the mixture to a simmer, cover, and cook for 15 minutes or until the zucchini is very tender.

Step 7

Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until creamy.

Step 8

Return the soup to the pot if using a countertop blender. Stir in the heavy cream and lemon juice. Adjust seasoning with more salt or pepper as needed.

Step 9

Gently reheat the soup over low heat if needed, being careful not to boil.

Step 10

Serve warm, garnished with fresh rosemary sprigs if desired.

Nutrition Facts

Serving size	2011.2 grams (2011.2g)

Amount per serving	% Daily Value*
Calories	1348

Total Fat 78.50g	101%
Saturated Fat 30.60g	153%
Polyunsaturated Fat 6.10g
Cholesterol 120mg	40%
Sodium 12099mg	526%
Total Carbohydrate 131.70g	48%
Dietary Fiber 20.20g	72%
Total Sugars 73.40g
Protein 26.50g	53%

Vitamin D 0IU	0%
Calcium 295mg	23%
Iron 8mg	44%
Potassium 3617mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 7.9%

Carbs: 39.3%