Creamy Zucchini Soup Recipe
Introduction
Creamy zucchini soup is a light, refreshing dish perfect for any season. Its smooth texture and delicate flavor make it a comforting starter or a simple, nutritious meal.
Ingredients
- 2 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup heavy cream
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Step 2: Add chopped zucchini and broth to the pot. Bring to a simmer and cook for 15-20 minutes, until the zucchini is tender.
- Step 3: Remove the pot from heat and carefully blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Step 4: Return the blended soup to low heat. Stir in the heavy cream and season with salt and pepper. Warm through but do not boil.
- Step 5: Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Tips & Variations
- For a dairy-free option, substitute the cream with coconut milk or a non-dairy cream alternative.
- Add fresh herbs like basil or dill for a burst of flavor.
- Roast the zucchini and garlic before cooking to deepen the soup’s flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze creamy zucchini soup?
Yes, you can freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Can I use regular milk instead of cream?
You can use milk, but the soup will be less rich and creamy. For best results, use whole milk or add a little butter to enrich the texture.
PrintCreamy Zucchini Soup Recipe
This creamy zucchini soup is a smooth and comforting dish perfect for a light lunch or starter. Made with fresh zucchini, sautéed onion and garlic, and enriched with cream, it offers a velvety texture and delicate flavors that highlight the natural sweetness of the vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 4 medium zucchinis, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
Other
- 2 tablespoons olive oil or butter
- 3 cups vegetable or chicken broth
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 5 minutes.
- Add Zucchini and Broth: Add the sliced zucchini to the pot and pour in the vegetable or chicken broth. Bring the mixture to a simmer and cook until the zucchini is tender, approximately 15-20 minutes.
- Blend Soup: Carefully transfer the contents of the pot to a blender or use an immersion blender in the pot. Blend the soup until smooth and creamy.
- Add Cream and Season: Return the blended soup to the pot (if using a blender), stir in the heavy cream, and heat gently without boiling. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. Optionally, garnish with fresh herbs or a drizzle of olive oil.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- The soup can be served hot or chilled for a refreshing summer dish.
- To make it vegan, replace cream with coconut milk and use vegetable broth.
- Adding fresh herbs like dill or basil can enhance flavor.
Keywords: creamy zucchini soup, zucchini soup, easy zucchini recipe, healthy soup, vegetarian soup
