Description
This creamy zucchini soup is a comforting and velvety dish perfect for any season. Made with fresh zucchinis, garlic, onions, and enriched with cream and milk, it delivers a smooth texture and balanced flavors. Ideal for a light meal or starter, it can be served hot or at room temperature with a touch of cream and parmesan cheese garnish.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 large onion (brown, yellow, or white), chopped
- 1 kg (2 lb) zucchinis, cut into 1.5cm (3/5”) slices, larger ones halved
- 3 cups (750 ml) vegetable or chicken broth, preferably salt reduced
- 1 cup (250 ml) water
- 3/4 cup (185 ml) heavy/thickened cream (or light cream, or a knob of butter as an alternative)
- 1 cup (250 ml) milk, any fat percentage (or more cream)
- Cream, for swirling
- Finely shredded parmesan, for garnish
Instructions
- Cook Garlic and Onions: Heat the olive oil or butter in a large pot over medium-high heat. Add the minced garlic and chopped onions, cooking them for 3 to 4 minutes or until they turn a light golden brown, which develops a sweet and savory base for the soup.
- Add Zucchinis and Liquids: Add the sliced zucchinis along with the vegetable or chicken broth and the water to the pot. Bring the mixture to a rolling boil, then cover the pot and reduce the heat to medium. During cooking, optionally skim off any brown foam or scum that forms on the surface to keep the broth clear and clean-tasting.
- Simmer Until Soft: Continue cooking the soup for 15 to 20 minutes, or until the zucchinis are very soft and easily mashed with a spoon, ensuring the flavors meld together and the veggies are tender enough to blend smoothly.
- Blend the Soup: Use a stick blender directly in the pot to whizz the soup until completely smooth and creamy. This step is critical to achieve the velvety texture characteristic of this recipe.
- Add Dairy and Season: Stir in the heavy cream and milk thoroughly. Taste and season the soup with salt and freshly ground black pepper according to your preference, enhancing the richness and flavor.
- Serve: Ladle the soup into bowls, then swirl over a touch of extra cream for added richness. Garnish with a pinch of finely shredded parmesan and a bit more freshly ground pepper. The soup can be enjoyed hot or cooled to room temperature as desired.
Notes
- Note 1: When blending, ensure your blender is suitable for hot liquids; using a stick blender in the pot is safest and prevents spills.
- Note 2: For a lighter version, substitute heavy cream with light cream or add a knob of butter to maintain creaminess without extra fat.
- Use salt-reduced broth to better control the sodium level in the soup.
- This soup stores well refrigerated for up to 3 days and can be frozen for longer storage.
