Description
This Creamy Zucchini Soup is a comforting and velvety dish made with fresh zucchinis, garlic, and onions, simmered in vegetable or chicken broth, and finished with cream and milk for a rich taste. Perfect as a light lunch or a starter, it’s easy to prepare on the stovetop and can be served hot or at room temperature with a swirl of cream and a sprinkle of parmesan cheese.
Ingredients
Scale
Soup
- 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 cream, heavy / thickened (or light, or a knob of butter instead)
- 1 cup / 250 ml milk, any fat percentage, or more cream
Garnish
- Cream, for swirling
- Finely shredded parmesan
Instructions
- Heat Aromatics: Heat oil in a large pot over medium-high heat. Add minced garlic and chopped onions, cooking them for 3 to 4 minutes until they turn light golden brown, releasing their aroma and flavor.
- Add Zucchinis and Liquids: Add the sliced zucchinis to the pot 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. Optional: occasionally skim off any brown foam (scum) that forms on the surface to keep the soup clear.
- Simmer Until Soft: Let the soup simmer for 15 to 20 minutes until the zucchinis become very soft and tender, ready to be pureed.
- Blend the Soup: Using a stick blender, carefully blend the soup right in the pot until smooth. If using a traditional blender, allow the soup to cool slightly to avoid splattering, and blend in batches before returning it to the pot.
- Add Cream and Milk: Stir in the cream and milk into the blended soup to create a creamy texture. Season with salt and pepper to taste, adjusting the seasoning to your preference.
- Serve: Ladle the soup into bowls and garnish with a swirl of cream and a pinch of finely shredded parmesan cheese. Add extra freshly ground pepper if desired. Serve the soup hot or at room temperature.
Notes
- The zucchinis, known as courgettes in the UK and parts of Europe, can vary in size; use about 6 medium (20cm/8” long, 4cm/1.5” wide), or 8 small, or 4 to 5 large zucchinis.
- The cream adds richness to the soup, but you can substitute with low-fat cream, crème fraîche, mascarpone, or a knob of butter for different textures and flavors.
- If using a blender instead of a stick blender, allow the soup to cool slightly to avoid the lid blowing off due to steam expansion. Blend in batches and then return to the pot.
- Nutrition values are calculated per serving assuming 5 servings and exclude garnishes like cream or bread. Omitting cream can reduce calories to about 98 per serving.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 165
- Sugar: 6g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
