Go Back
PAUL

Healthy Creamy Zucchini Soup: A Warm Bowl of Comfort

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Sauté the Aromatics:
  1. Heat olive oil or butter in a large pot over medium-high heat.
  2. Add minced garlic and chopped onion. Stir frequently and cook for 3–4 minutes until the onions turn light golden brown.
Cook the Zucchini:
  1. Add sliced zucchinis, broth, and water to the pot.
  2. Bring the mixture to a boil, then cover the pot and reduce the heat to medium.
Simmer Until Soft:
  1. Let the soup simmer for 15–20 minutes, or until the zucchini becomes very soft.
  2. Skim off any foam that forms on the surface for a clear soup.
Blend Until Smooth:
  1. Use an immersion blender to purée the soup directly in the pot until silky smooth.
  2. If using a countertop blender, allow the soup to cool slightly before blending in batches.
Add Cream and Milk:
  1. Stir in the heavy cream and milk to create a rich, creamy texture.
  2. Taste and adjust with salt and freshly ground black pepper as needed.
Garnish and Serve:
  1. Ladle the soup into bowls. Swirl a touch of cream on top and garnish with shredded Parmesan and black pepper.
  2. 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.