Creamy Zucchini Soup
Zucchini blends into a thick, silky soup, finished with cream and shredded Parmesan. Serve it hot or at room temperature.
By Cookin' Kitchen
- Total: 30 minutes
Recipe
Creamy Zucchini Soup
Zucchini blends into a thick, silky soup, finished with cream and shredded Parmesan. Serve it hot or at room temperature.
Cookin' · https://cookin.club/recipes/creamy-zucchini-soup
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
Ingredients
Garnish
Instructions
Step 1: Heat the oil in a large pot over medium-high heat. Add the garlic and onion and cook for 3–4 minutes, until lightly golden brown.
Step 2: Add the zucchini, broth and water. Bring to a boil, cover, and reduce the heat to medium. If desired, scoop the brown foam from the surface from time to time.
Step 3: Cook for 15–20 minutes, or until the zucchini is very soft.
Step 4: Blend until smooth with a stick blender.
Step 5: Stir in the cream and milk. Season with salt and pepper to taste.
Step 6: Ladle into bowls. If desired, swirl a little cream over each serving, add a pinch of shredded Parmesan and more pepper. Serve hot or at room temperature.
Notes
The soup freezes well.
If using a countertop blender, let the soup cool slightly first. Blend in 2 or 3 batches, then return it to the pot.
Nutrition per serving
- Calories
- 215 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Cooked zucchini blends into a thick, silky soup without a roux or other thickener. Cream stirred in at the end adds richness, and shredded Parmesan makes a savory finish.
A generous amount of zucchini gives this soup its smooth texture. Serve it hot or at room temperature, with cream and Parmesan if desired.
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