Creamy Zucchini Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -5 people
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Calories
215 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Vegetarian, gluten-free
Creamy Zucchini Soup
Description
This soup begins by sautéing minced garlic and chopped onion until lightly golden, creating a flavorful base. Zucchini slices are added with vegetable or chicken broth and water, then cooked until very soft. The cooking liquid helps extract the zucchini's delicate flavor, supported by the sautéed aromatics.
After cooking, the mixture is puréed with a stick blender until smooth. Thickened cream and milk are stirred in to add richness and a creamy mouthfeel, balancing the light flavor of the zucchini. Salt and pepper are added for seasoning.
The soup is finished with optional garnishes of cream swirled on top and finely shredded Parmesan cheese, which introduces a subtle salty note. It can be enjoyed hot or allowed to cool to room temperature according to preference.
The recipe notes highlight the importance of allowing the soup to cool slightly before blending to prevent splattering. It also suggests alternatives to heavy cream to adjust richness and calorie content as desired.
Ingredients
- 1 tbsp olive oil or butter
- 2 garlic minced, cloves
- 1 onion chopped (brown, yellow or white, large
- 1 kg / 2 lb zucchini cut into 1.5cm / 3/5” slices, larger ones halved (Note 1
- 3 cups / 750 ml vegetable broth preferably salt reduced, or chicken broth
- 1 cup / 250 ml water
- 3/4 cup / 185 ml thickened cream Note 2, heavy or thickened (or light or butter knob alternative
- 1 cup / 250 ml milk , any fat %, or more cream
Garnish:
- cream , for swirling
- Parmesan Cheese finely shredded
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
- Use about six medium zucchinis or equivalent size for consistent flavor and texture.
- Allow the soup to cool slightly before blending to prevent splatters and ensure safety.
- Heavy cream can be substituted with lower-fat cream, crème fraîche, mascarpone, or butter to adjust richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 people
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 512g | |
| Calories | 215cal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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