Creamy Zucchini Soup Recipe

Introduction

This creamy zucchini soup is a comforting and flavorful dish that’s perfect for using up fresh zucchini. It combines tender vegetables with a smooth, velvety texture and a touch of parmesan for extra richness.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil or butter in a large pot over medium-high heat. Add the minced garlic and chopped onions, cooking for 3 to 4 minutes until they become light golden brown.
2. Step 2: Add the sliced zucchinis, broth, and water to the pot. Bring the mixture to a boil, then cover and reduce the heat to medium. Optionally, scoop off any brown foam that forms on the surface during cooking.
3. Step 3: Let the soup cook for 15 to 20 minutes, or until the zucchini is very soft.
4. Step 4: Use a stick blender to puree the soup until smooth.
5. Step 5: Stir in the cream and milk. Season with salt and pepper to taste.
6. Step 6: Ladle the soup into bowls. If desired, swirl a little cream on top, sprinkle with shredded parmesan, and add more pepper before serving hot or at room temperature.

Tips & Variations

• For a richer soup, use all heavy cream instead of milk, or add a knob of butter after blending.
• If you prefer a thinner consistency, add more broth or water to reach your desired texture.
• Try adding fresh herbs like thyme or basil during cooking for added flavor.
• This soup can be made vegetarian by using vegetable broth instead of chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens after refrigeration, thin it with a splash of water or milk when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy zucchini soup?

Yes, you can freeze this soup. However, cream-based soups might separate when thawed. To avoid this, freeze the soup without the cream and add fresh cream when reheating.

What can I use if I don’t have a stick blender?

You can transfer the soup in batches to a regular blender to puree until smooth. Be careful with hot liquids, and blend in small amounts to prevent spills.

Creamy Zucchini Soup Recipe

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★★★★★

4.4 from 87 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Creamy Zucchini Soup is a velvety, comforting dish perfect for any season. Made with fresh zucchinis, garlic, onions, and enriched with cream and milk, it’s a simple yet delicious recipe that comes together quickly on the stovetop. The soup is smooth and luscious, garnished with a swirl of cream and a sprinkle of parmesan for extra flavor. Ideal as a starter or a light meal, it’s versatile to serve hot or at room temperature.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil or butter
• 2 garlic cloves, minced
• 1 large onion (brown, yellow or white), chopped
• 1 kg / 2 lb zucchinis, cut into 1.5cm / 3/5” slices, larger ones halved
• 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 knob of butter instead)
• 1 cup / 250 ml milk, any fat % (or more cream if preferred)
• Cream for swirling (optional)
• Finely shredded parmesan for garnish

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Instructions

1. Heat the oil and sauté aromatics: Heat olive oil or butter in a large pot over medium-high heat. Add minced garlic and chopped onions, cooking for 3 to 4 minutes until they turn light golden brown and fragrant.
2. Add zucchinis and liquids: Add the sliced zucchinis, vegetable or chicken broth, and water to the pot. Bring the mixture to a boil, then cover with a lid and reduce the heat to medium. Optionally, skim off any brown foam (scum) that appears on the surface while cooking.
3. Simmer until zucchinis are tender: Let the soup simmer for 15 to 20 minutes or until the zucchinis become very soft and easily pierced with a fork.
4. Blend until smooth: Using a stick blender, carefully blend the soup directly in the pot until completely smooth and creamy. Take care to avoid splatters as the soup will be hot.
5. Enrich the soup: Stir in the cream and milk until well combined. Season the soup with salt and freshly ground black pepper to taste.
6. Serve: Ladle the soup into bowls. Swirl a little extra cream over the top if desired, sprinkle with finely shredded parmesan, and add an extra pinch of black pepper. Serve the soup hot or at room temperature according to preference.

Notes

• For a smoother texture, use a high-powered blender or pass the soup through a fine sieve after blending.
• If you prefer a lighter soup, use light cream or substitute the cream with an extra knob of butter.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To make this recipe vegan, substitute cream and milk with coconut cream or plant-based milk and omit the parmesan garnish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: International

Keywords: Creamy zucchini soup, zucchini recipe, vegetable soup, easy soup recipe, creamy vegetable soup