Creamy Zucchini Soup

Name: Creamy Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -5 people
Ingredients: 1 tbsp olive oil or butter; 2 garlic cloves; 1 large onion; 1 kg / 2 lb zucchinis; 3 cups / 750 ml vegetable or chicken broth; 1 cup / 250 ml water; 3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead); 1 cup / 250 ml milk; cream; Finely shredded parmesan

User Reviews

4.9

177 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -5 people
Calories
215 kcal
Course
Main Course, Soup, Dinner
Cuisine
Vegetarian, gluten-free

Creamy Zucchini Soup

Kai Walton

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You don’t need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It’s well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.

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Ingredients

Servings

1 tbsp olive oil or butter
2 garlic cloves , minced
1 large onion , chopped (brown, yellow or white)
1 kg / 2 lb zucchinis , cut into 1.5cm / 3/5” slices, larger ones halved (Note 1)
3 cups / 750 ml vegetable or chicken broth , preferably salt reduced
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) (Note 2)
1 cup / 250 ml milk , any fat %, or more cream

Garnish:

cream , for swirling
Finely shredded parmesan

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Instructions

Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
Cook for 15 - 20 minutes or until zucchini is very soft.
Use a stick blender to whizz until smooth. (Note 1 for blender)
Stir through cream and milk. Add salt and pepper to taste.
Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

Notes

Known as Courguettes in the UK and some parts of Europe. You will need about 6 medium ones (about 20cm/8" long, 4cm / 1.5" wide), or 8 small ones, or 4 - 5 large ones.
The cream adds a touch of richness to an otherwise very healthy soup. Feel free to use a low fat cream if you prefer, or creme fraise or mascarpone. Or even a good knob of butter!
BLENDER: To use a blender, you must cool slightly before whizzing otherwise the heat will expand, the lid will blow off and you’ll get soup EVERYWHERE – trust me, I’ve made this mistake and it will even get on the ceiling! Whizz in 2 or 3 batches then return to pot.
Nutrition per serving, assuming 5 serving. Excludes cream garnishes, bread etc. If the cream is omitted from the recipe, it reduces to 98 calories per serving.