Cream of Zucchini Soup

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About: Medical school graduate, homechef and food blogger. I use local, seasonal ingredients to create tasty and nutritious dishes.

This creamy and flavorful zucchini soup saves me each time I have less than 30 minutes to make something rich and filling. And I say it from the bottom of my heart, a bowl of zucchini soup is the only thing you’ll ever need after a long working day. It’s tasty, it’s smooth and silky, it’s delicate and hearty at the same time. Quick, budget-friendly and heart-warming good!

The recipe:

www.vespresso.cooking/en/zucchini-soup

Supplies:

Step 1: Prepare the Ingredients

Ingredients (for 4 servings):

  • 3 medium zucchini (1 – 1.2 kg)
  • 2 medium onions (150g)
  • 3 garlic cloves
  • 2 springs of thyme
  • 2 Tbsp olive oil
  • 3 cups vegetable soup
  • 50ml whipping cream
  • salt to taste

for serving:

  • grated parmesan cheese
  • crutons (I used Backerbsen)

Tools:

  • a large saucepan with a lid
  • a medium saucepan
  • a cutting board
  • a sharp knife
  • a food processor or an immersion blender

Abbreviations:

  • tsp = teaspoon
  • Tbsp = tablespoon

Step 2: Prepare the Veggies

Peel the onion, half it and and chop it using a sharp knife and a cutting board. Take a large saucepan and heat the olive oil. Add the onion and sautee it over low heat until translucent (for about 5 minutes).

Place the vegetable soup (the broth) in a small saucepan and bring it to a simmer (you can also use some soup base and some water, but I strongly suggest you make it yourself if possible).

Wash the zucchinis and pat them dry. If you use organic zucchini, I suggest you leave their skin on. Trim their ends, cut them lengthwise and chop them.

Step 3: ​Sautee the Veggies

Peel the garlic and chop it finely. Wash the thyme under cold water and pat it dry. Chop the thyme finely as well.

Add the minced garlic and the chopped thyme to the pot and sautee until the garlic is fragrant (for about 1 minute). Add the zucchini slices and the simmering soup (remember to pour it carefully). When the soup starts to simmer cover with a lid and cook on the low setting until the zucchini slices are tender (it takes no more than 15 – 20 minutes).

Step 4: Blend the Soup

Take about 1 cup of boiling liquid and set aside. Let cool slightly and use an immersion blender, or transfer the soup in batches to a blender and blend to desired consistency. If the soup is too dense, thin it with the remaining 1 cup of soup.

Step 5: Season & Serve

Place the soup in the same saucepan. Add the cream and season with salt if necessary. Ladle into bowls and garnish with an extra swirl of heavy cream and croutons. Using a vegetable peeler, shave some parmesan cheese (served with this zucchini soup, it is both aesthetically pleasing and delicious).

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    8 Discussions

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    Penolopy Bulnick

    3 months ago

    Creamy soups are the best! I'm going to have to save this recipe and try it some time :)

    1 reply
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    Whitney Fabre

    3 months ago

    I love your pictures AND it's great to have a recipe to use up the mass amounts of summer zucchini. Can't wait to try it!

    1 reply
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    attosa

    3 months ago

    I don't think I've had CoZ soup-- must try!

    1 reply
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    VespressoCookingattosa

    Reply 3 months ago

    If you decide to give this soup a try, please let me know!