Zucchini Soup with Herbs

Dice 1 medium yellow onion and cut 3–4 zucchini into slices; I’m using the Black Beauty variety, and since one is quite large, I only need 3 instead of 4 medium ones.

In a soup pot, add 2 tablespoons of butter and let it melt over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.

Add the sliced zucchini and stir to coat in the butter. Cook for 5–7 minutes, until softened.

Stir in 2 minced garlic cloves and cook for another minute, just until the garlic becomes fragrant.

Add 4 cups of chicken or vegetable broth, ½ teaspoon black pepper, and 1 teaspoon salt, adjusting to taste. Bring to a boil, then reduce to a simmer and cook for 15 minutes, until the zucchini is very soft and tender.

After 15 minutes, use an immersion blender or carefully transfer to a countertop blender, blending in batches until the soup is smooth and reaches your desired consistency, then transfer it back to the pot.

Cook the soup over medium heat until it thickens to the desired consistency.

Remove from the heat. Stir in ½ cup heavy cream, or use half‑and‑half for a lighter version, until combined.

Ladle into bowls and garnish with freshly chopped chives, dill, and parsley.

Enjoy!

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