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
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
- 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.
- 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.
- Simmer: Let the soup cook for 15-20 minutes, or until the zucchini is very soft and tender.
- 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.)
- Add cream and milk: Stir the cream and milk into the blended soup. Season to taste with salt and pepper, adjusting flavors as desired.
- 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
