Low Carb Zucchini Soup Recipe

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes.

Add sliced zucchini and cook for 5-7 minutes until soft.

Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let it simmer for 10-15 minutes.

Allow the soup to cool slightly and use an immersion blender to blend until smooth. (Alternatively, transfer to a blender and blend in batches until smooth.)

Return soup to low heat and stir in heavy cream. Season with salt and pepper to taste.

Continue cooking for another 5-7 minutes until heated through.