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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Enrich the soup: Stir in the cream and milk until well combined. Season the soup with salt and freshly ground black pepper to taste.
- 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
