Low Carb Zucchini Soup 
A smooth, creamy zucchini soup that’s comforting, nourishing, and naturally low in carbs.
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
6 medium zucchini, chopped
4 cups chicken broth
4 ounces cream cheese
½ cup heavy cream
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
Fresh parsley or chives, for garnish
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the zucchini, chicken broth, Italian seasoning, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–18 minutes, until the zucchini is very tender.
Remove from heat and carefully blend until smooth using an immersion blender, or blend in batches.
Return the soup to low heat and stir in the cream cheese, heavy cream, and Parmesan cheese.
Cook for 2–3 minutes, stirring until smooth and creamy.
Taste and adjust seasoning if needed.
Garnish with fresh parsley or chives before serving.
Meal Prep Tip: Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop for the best texture.
Serving Idea: Top with shredded chicken, grilled chicken, or extra Parmesan for a more filling meal.
