🥣 Creamy Zucchini Soup Recipe
📝 Description:
Make a real delicacy of zucchini for lunch or dinner – a tender, mouthwatering, and very tasty creamy soup! This soup is light yet satisfying, velvety in texture, and infused with subtle herb flavors. It’s perfect as a starter or a light main dish, especially during zucchini season.
🍽️ Ingredients:
- 2.2 lb (1000 g) zucchini, cut into half-moon slices
- 7 oz (200 g) onion, chopped
- 1 clove garlic, minced
- 7 oz (200 g) cream cheese
- 1.5 tbsp vegetable oil
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 4 cups (1 liter) hot water
- Salt, to taste
- Pepper, to taste
👩🍳 Instructions:
- Sauté the base:
In a large pot, heat the vegetable oil over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent. Add the minced garlic and cook for another minute. - Cook the zucchini:
Add the zucchini slices to the pot and stir. Cook for about 10 minutes, stirring occasionally, until they begin to soften. - Add water and herbs:
Pour in the hot water, then add dried parsley, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until zucchini is very tender. - Blend the soup:
Turn off the heat. Use an immersion blender (or carefully transfer to a countertop blender in batches) and blend until smooth and creamy. - Add cream cheese:
Stir in the cream cheese until fully melted and incorporated. Blend again briefly for an ultra-smooth texture. - Taste and adjust:
Taste the soup and adjust salt and pepper as needed. - Serve:
Ladle into bowls, optionally garnish with fresh herbs, croutons, or a swirl of cream.
🍴 Servings:
This recipe makes 4–6 servings depending on portion size.
🧀 Notes & Tips:
- Zucchini skin on or off? Keep the skin on for more flavor and color.
- Cream cheese tip: Soften the cream cheese beforehand for easier mixing.
- Optional garnish: Try a sprinkle of Parmesan, roasted pumpkin seeds, or a drizzle of olive oil.
- Want it vegan? Replace cream cheese with plant-based cream cheese or coconut cream.
- Too thick? Thin with a bit more hot water or vegetable broth.
- Make ahead: This soup stores well in the fridge for up to 3 days and freezes well for up to 2 months.
🍃 Nutritional Info (Per Serving – Approximate for 6 servings):
- Calories: ~200 kcal
- Protein: ~6g
- Fat: ~15g
- Carbohydrates: ~10g
- Fiber: ~2g
- Sugar: ~6g
- Sodium: Varies based on added salt and cream cheese used
🌟 Health Benefits:
- Low-calorie and nutrient-dense
- High in vitamin C, potassium, and antioxidants from zucchini
- Cream cheese provides calcium and protein
- Easily made gluten-free and vegetarian
- Great for hydration and digestion
❓ Q&A
Q: Can I use other herbs or spices?
A: Absolutely! Thyme, dill, or a pinch of nutmeg go beautifully with creamy zucchini flavors.
Q: Can I use milk instead of cream cheese?
A: You can use whole milk or a mix of milk and a bit of butter for a lighter version, but the soup will be less creamy.
Q: Is it suitable for kids?
A: Yes! It’s mild, smooth, and easy to digest. Skip the pepper if your child is sensitive to spice.
Q: How do I store leftovers?
A: Cool and refrigerate in an airtight container. Reheat gently on the stovetop or microwave.
Q: Can I serve this cold?
A: While best warm, it can also be served chilled like a zucchini vichyssoise – refreshing in summer!