It’s time for a healthy reset with this Creamy Zucchini Soup. This soup is vegetarian, utterly delicious, and universally loved. If you have only heard of zucchini noodles, then it is time to give this Creamy Zucchini Soup a try.
I still recall how I discovered this dish. It was a rainy day, and I was looking for something wholesome that could be made at home. Since I was running low on groceries, I had to make something with what I already had.
If you face this same problem, then you can give this recipe a try. It is inexpensive, and every time I serve it to my guests, they slurp it down in no time. Featuring zucchini, cheese, and other kitchen staples, this family-friendly dish will be the talk of the town.
This freezer-friendly godsend recipe can also help you meal prep for weeks. It is a good break from your usual carbs and protein.
Equipment Required
- Pot: This is a one-pot recipe, so I have mine with me.
- Spatula: This recipe calls for the gentle twirling of ingredients, so I am using a wooden spatula for that purpose.
- Stick Blender: To make our soup creamy and thick, I am using a stick blender.
- Cheese Grater: For grating fresh cheese, I rely on my cheese grater.
- Knife: Chop the zucchini into thin slices using a sharp knife.
Creamy Zucchini Soup Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can adjust the quantities to accommodate more or fewer servings.
- 1 Tablespoon Olive Oil Or Butter
- 2 Garlic Cloves, Minced
- 1 Large Onion, Chopped (Brown, Yellow, or White)
- 1 kg/2 Lb Zucchini: I am using green zucchini, but you can also go for yellow zucchini.
- 3 Cups Vegetable Or Chicken Broth, Preferably Salt-Reduced
- 1 Cup Water
- ¾ Cup Heavy Crea,
- 1 Cup Milk
- Parmesan: Finely shredded cheddar cheese is also a suitable replacement for it.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 Minutes |
How To Make Creamy Zucchini Soup At Home
Step 1
Heat oil in a large pot over medium-high heat. Add garlic and onions, and cook for 3 to 4 minutes until they are light golden brown.
Step 2
Add the Zucchini to the saucepan.
Step 3
Further add broth and water.
Step 4
Bring to a boil over medium heat.
Step 5
Now pour the cooked mixture into a blender to whizz until smooth.
Step 6
Add cream and milk to the blended mixture.
Step 7
Season it with salt and pepper and simmer until you see bubbles forming.
Step 8
Garnish it with Parmesan, and your Creamy Zucchini Soup is ready to serve.
Expert Tips That I Recommend
- Since zucchini is the main highlight of this dish, I like to use fresh and young zucchini. Old ones tend to become mushy quite quickly, and they do not offer the best flavors. Also, they can make your Creamy Zucchini Soup taste bitter.
- I cut all of my zucchini into even shapes to ensure that they cook evenly. Cutting them haphazardly will alter the cooking time of the dish.
- While working with zucchini, I always scrape out the extra seeds, which can give the soup an unpleasant texture.
- If you follow my recipes, you know that I always prefer fresh cheese. I know pre-shredded cheese can save you time, but fresh cheese is the way to go for a creamier and better-tasting Creamy Zucchini Soup.
- I am using a stick blender to blend everything, but you can also use an immersion blender.
FAQs About Creamy Zucchini Soup Recipe
Nutritional Information Per Serving
Creamy Zucchini Soup is not only scrumptious to have, but it is also healthy to enjoy. Since this is low in calories and fats, people following a healthy diet can have this quite often.
To know about its nutritional value in detail, take a look at the chart below:
| Calories | 215 kcal |
| Toal Fat | 17 g |
| Saturated Fat | 9.1 g |
| Trans Fat | 0.4 g |
| Polyunsaturated Fat | 5.4 g |
| Monounsaturated Fat | 1.2 g |
| Cholestrol | 46 mg |
| Sodium | 626 mg |
| Potassium | 700 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 2.3 g |
| Sugars | 8.6 g |
| Protein | 6.3 g |
| Vitamin A | 57 IU |
| VItamin C | 46 mg |
| Calcium | 4.6 mg |
| Iron | 5.5 mg |
Other notable aspects of this recipe include that it is entirely vegetarian, gluten-free, and nut-free. Hnece, people following those diets can have it without any restrictions. On the other hand, people following a vegan diet need to make specific changes first.
Recipe Variations For Different Diets
- Vegan: Creamy Zucchini Soup is not vegan because it contains cheese and cream. However, to make it vegan, I like to use coconut cream and vegan cheese.
Storing & Reheating This Recipe
Storing
- Countertop: After making my Creamy Zucchini Soup, I leave it on the countertop for only half an hour. It tastes best when it is warm, so after this time period, I store it in the fridge.
- Refrigeration: I like to refrigerate my leftovers in the fridge for up to 3-4 days. I allow them to cool down completely; then I pack them in airtight containers to prevent moisture leakage.
- Freezing: To enjoy creamy zucchini soup for even longer periods of time, you can also freeze it. To do this, let it cool down first. Then, add it to air-tight containers and store it for about 3 months.
Reheating
- Skillet:Â I prefer reheating my Creamy Zucchini Soup in a skillet since it is so hassle-free. To do this, I add the soup to the skillet and heat it on medium heat. I also give it gradual stirs to spread the heat evenly. If the soup starts to dry out, I add a little broth or liquid to thin it out.
- Microwave: I use a microwave to reheat smaller portions of creamy zucchini soup. I pour the leftovers into a microwave-friendly bowl and heat them on medium heat for 2-3 minutes. I also like to cover the top with a damp towel to prevent it from drying out.
What To Serve With This Recipe
Creamy Zucchini Soup pairs well with several dishes. I like to have it with Garlic Bread on the side. You can also pair a creamy Grilled Cheese Sandwich with Creamy Zucchini Soup.
To make this dish more filling, you can also have it with a small portion of Pasta or Gnocchi. Other options to enjoy with this recipe include roasted veggies and a Drink of your choice.
Printable Version
Creamy Zucchini Soup Recipe
Ingredients
- 1 Tablespoon Olive Oil Or Butter
- 2 Garlic Cloves
- 1 Large Onion
- 1 kg Zucchini
- 3 Cups Vegetable Or Chicken Broth
- 1 Cup Water
- ¾ Cup Heavy Crea
- 1 Cup Milk
- Parmesan
Equipment
- Pot
- Spatula
- Stick Blender
- Cheese Grater
- Knife
Instructions
- Heat oil in a large pot over medium-high heat. Add garlic and onions, and cook for 3 to 4 minutes until they are light golden brown.
- Add the Zucchini to the saucepan.
- Further add broth and water.
- Bring to a boil over medium heat.
- Now pour the cooked mixture into a blender to whizz until smooth.
- Add cream and milk to the blended mixture.
- Season it with salt and pepper and simmer until you see bubbles forming.
- Garnish it with Parmesan, and your Creamy Zucchini Soup is ready to serve.
Notes
- Since zucchini is the main highlight of this dish, I like to use fresh and young zucchini. Old ones get mushy quite quickly, and they do not give the best flavors. Also, they can make your Creamy Zucchini Soup taste bitter.
- I cut all of my zucchini into even shapes to ensure that they cook evenly. Cutting them haphazardly will alter the cooking time of the dish.
- While working with zucchini, I always scrape out the extra seeds, which can give the soup an unpleasant texture.
- If you follow my recipes, you know that I always prefer fresh cheese. I know pre-shredded cheese can save you time, but fresh cheese is the way to go for a creamier and better-tasting Creamy Zucchini Soup.
- I am using a stick blender to blend everything, but you can also use an immersion blender.
Nutrition
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Conclusion
This soup is savory for every season. Even zucchini haters love having this dish, so what’s your excuse? It’s not just a meal, but the ultimate comfort food, showcased in a bowl.
Give this a try and trust me, you will crave this soup more than once a week. After giving it a try, don’t forget to write back to me about how it turned out.
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