Cream of Zucchini Soup Recipe
User Reviews
5
Cream of Zucchini Soup Recipe
Description
The Cream of Zucchini Soup features zucchini combined with onion, Yukon gold potato, and garlic simmered in a savory broth to develop softness suitable for pureeing. The potato adds body and creaminess when blended, balancing the fresh flavors of zucchini and onion. The slow simmer ensures tender ingredients without overcooking.
The pureed soup provides a silky, smooth texture and a mild, fresh vegetable taste. Optional toppings such as Greek yogurt or sour cream add richness, while fresh herbs and lemon juice brighten the flavor profile. Olive oil adds a layer of depth when drizzled on top.
This soup can be served warm for comfort or chilled for a refreshing starter. Using vegetable broth maintains a vegan profile, but chicken broth can be used in part if a deeper flavor is desired. Proper storage is recommended, with refrigeration for several days or freezing for up to a month. Thaw and reheat gently before serving.
Peeling zucchini is optional since its tender skin blends well into the soup. Thorough washing is important if leaving the skin on. When preparing, adjust seasoning after blending for best taste.
Ingredients
- 4 zucchini approximately 1 ½ lbs) peeled & cut into 3 inch pieces, medium sized
- 1 onion peeled and cut into half, small
- 1 medium-sized 5 oz. Yukon gold potato, peeled and cut into chunks
- 2 cloves garlic peeled
- 4 cups vegetable broth or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional Toppings:
- 1 cup Greek yogurt or a few dollops of sour cream, sauce
- 4 tablespoons lemon juice Freshly squeezed
- 2 tablespoon dill chopped, fresh; or fresh parsley
- extra virgin olive oil
Instructions
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
- Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.
Notes
- Use vegetable broth for a vegan version or substitute half with chicken broth if preferred, but avoid using all chicken broth to keep balanced flavor.
- If serving chilled, vegetable stock is recommended to preserve fresh vegetable flavors.
- Store the soup in an airtight container in the refrigerator for up to 3-4 days after it cools to room temperature.
- You can freeze the pureed soup in a sealed freezer-safe container for up to 30 days; thaw in the refrigerator and reheat gently before serving.
- Peeling zucchini is optional; unpeeled zucchini adds texture and nutrients but must be cleaned thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1538mg | 64% |
| Potassium | 632mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 40mg | 44% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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