- 2 tablespoons butter
- 1 yellow onion, chopped
- 4 zucchinis, grated
- 2 cloves garlic, crushed
- 2 1/2 cups vegetable broth
- 1 1/2 cups water
- 1/4 cup heavy whipping cream
- ground black pepper to taste
- Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
- Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.