Creamy Zucchini Soup Recipe

Introduction

This creamy zucchini soup is a comforting and flavorful dish that’s perfect for using fresh summer zucchinis. Smooth, rich, and easy to prepare, it’s an ideal starter or light meal that everyone will enjoy.

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
• 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 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 olive oil or butter in a large pot over medium-high heat. Add minced garlic and chopped onions, and cook for 3 to 4 minutes until light golden brown.
2. Step 2: Add the sliced zucchinis, broth, and water to the pot. Bring to a boil, then cover and reduce heat to medium. Occasionally skim off any brown foam from the surface.
3. Step 3: Simmer for 15 to 20 minutes or until the zucchinis are very soft.
4. Step 4: Use a stick blender to puree the mixture until smooth. Be careful while blending hot soup.
5. Step 5: Stir in the cream and milk. Season with salt and freshly ground pepper to taste.
6. Step 6: Ladle soup into bowls. If desired, add a swirl of cream, a pinch of shredded parmesan, and extra pepper. Serve hot or at room temperature.

Tips & Variations

• For a dairy-free version, substitute cream and milk with coconut milk or almond milk.
• If you prefer a thinner soup, add more broth or water until you reach your desired consistency.
• Fresh herbs like thyme or basil added during cooking bring an extra layer of flavor.
• Instead of a stick blender, use a countertop blender in batches, but allow the soup to cool slightly before blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute or add vegetables like yellow squash, potatoes, or leeks for a different flavor and texture, but cooking times may vary.

Is it necessary to peel the zucchinis?

No, peeling is not necessary. The skin adds nutrients and a nice color to the soup, especially when blended smooth.

Creamy Zucchini Soup Recipe

---

★★★★★

4.8 from 104 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Creamy Zucchini Soup is a velvety, comforting dish made with fresh zucchinis, garlic, onions, and blended with rich cream and milk. Perfect for a light lunch or starter, this soup combines simplicity and elegance, delivering a smooth texture and delicate flavors that can be enjoyed hot or at room temperature.

---

Ingredients

Scale 1x2x3x

Soup Base

• 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

Finishing Ingredients

• 3/4 cup / 185 ml cream, heavy / thickened (or light, or add a good knob of butter instead)
• 1 cup / 250 ml milk, any fat % (can substitute more cream)
• Cream, for swirling (optional)
• Finely shredded parmesan, for garnish

---

Instructions

1. Heat and sauté: Heat oil in a large pot over medium-high heat. Add the minced garlic and chopped onions, cooking for 3-4 minutes until the onions become light golden brown and fragrant.
2. Add zucchinis and liquids: Add the sliced zucchini along with the vegetable or chicken broth and water. Bring the mixture to a boil, then cover the pot and reduce the heat to medium. Optionally, skim off any brown foam or scum that forms on the surface to keep the soup clear.
3. Simmer: Let the soup cook for 15-20 minutes, or until the zucchini is very soft and tender.
4. Blend the soup: Use a stick (immersion) blender to whizz the soup until completely smooth. This step ensures a creamy texture without chunks. (If unavailable, a countertop blender can be used in batches.)
5. Add cream and milk: Stir the cream and milk into the blended soup. Season to taste with salt and pepper, adjusting flavors as desired.
6. Serve: Ladle the soup into bowls and, if desired, swirl over a touch of cream and sprinkle finely shredded parmesan. Add extra pepper to finish. Serve hot or at room temperature for best enjoyment.

Notes

• The slicing size of zucchini helps them cook evenly and blend smoothly; larger zucchinis should be halved before slicing.
• For a richer soup, use heavy cream or add a knob of butter; lighter versions can be made with light cream or milk alone.
• Skimming foam during simmering keeps the broth clear and improves the final appearance and flavor.
• This soup can be served chilled as well, turning it into a refreshing summer dish.

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

Keywords: creamy zucchini soup, zucchini soup recipe, easy vegetable soup, blended soup, light soup, healthy soup