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4.9 from 177 votes

Creamy Zucchini Soup

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook for 15 - 20 minutes or until zucchini is very soft.
  4. Use a stick blender to whizz until smooth. (Note 1 for blender)
  5. Stir through cream and milk. Add salt and pepper to taste.
  6. 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.

Nutrition Information

Serving 512g Calories 215cal (11%)

Nutrition Facts

Serving: 4-5 people

Amount Per Serving

Calories 215

% Daily Value*

Serving 512g
Calories 215cal 11%

* Percent Daily Values are based on a 2,000 calorie diet.