Description
Rich, velvety, and wholesome, this creamy zucchini soup is the perfect balance of indulgence and nutrition. Packed with fresh ingredients, it’s ideal for a cozy meal or a light yet satisfying dish year-round.
Ingredients
Scale
- 1 tbsp olive oil or butter (for sautéing)
- 2 garlic cloves, minced
- 1 large onion, chopped (brown, yellow, or white onion works best)
- 1 kg (2 lbs) zucchinis, sliced (halve larger slices for even cooking)
- 3 cups (750 ml) vegetable or chicken broth (salt-reduced preferred)
- 1 cup (250 ml) water
- 3/4 cup (185 ml) heavy cream (substitute with light cream if desired)
- 1 cup (250 ml) milk (any fat percentage or more cream for richness)
Optional Garnishes
- Drizzle of cream for swirling
- Finely shredded Parmesan cheese
- Freshly ground black pepper
- Fresh herbs like thyme or basil
Instructions
- Sauté the Aromatics:
- Heat olive oil or butter in a large pot over medium-high heat.
- Add minced garlic and chopped onion. Stir frequently and cook for 3–4 minutes until the onions turn light golden brown.
- Cook the Zucchini:
- Add sliced zucchinis, broth, and water to the pot.
- Bring the mixture to a boil, then cover the pot and reduce the heat to medium.
- Simmer Until Soft:
- Let the soup simmer for 15–20 minutes, or until the zucchini becomes very soft.
- Skim off any foam that forms on the surface for a clear soup.
- Blend Until Smooth:
- Use an immersion blender to purée the soup directly in the pot until silky smooth.
- If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Add Cream and Milk:
- Stir in the heavy cream and milk to create a rich, creamy texture.
- Taste and adjust with salt and freshly ground black pepper as needed.
- Garnish and Serve:
- Ladle the soup into bowls. Swirl a touch of cream on top and garnish with shredded Parmesan and black pepper.
- Serve hot with crusty bread or enjoy at room temperature.
Notes
- Choosing Zucchinis: Fresh, firm zucchinis with bright green skin yield the best flavor and texture.
- Lighter Version: Replace cream with additional milk or broth for a lighter soup.
- Blending Tip: An immersion blender makes blending easier, but a countertop blender will also work well for a smooth texture.
- Vegan Option: Substitute cream and milk with coconut milk or another plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International