This creamy zucchini soup is a warm hug in a bowl! Made with fresh zucchini, onion, and a touch of cream, it’s both light and filling.
I love how quick this soup comes together—just chop, cook, and blend! Perfect for a cozy night or a lunch that warms you up. Plus, it’s green, so totally healthy, right? 😄
Key Ingredients & Substitutions
Zucchini: Use medium-sized zucchinis for the best texture. If you can’t find fresh zucchini, try yellow squash as a good alternative. Both have a similar flavor and cook well.
Onion: A yellow onion is perfect for this soup due to its sweetness. If you prefer milder flavors, use a sweet onion or even leeks for a different taste profile.
Broth: Vegetable or chicken broth adds depth. If you’re looking for a vegetarian option, stick with vegetable broth. Homemade broth will give the best flavor!
Heavy Cream: For a lighter option, use half-and-half or coconut milk. Both will blend smoothly into the soup without affecting the flavor too much.
Parmesan Cheese: Freshly grated cheese melts better than pre-grated versions. If you’re dairy-free, nutritional yeast can give you a cheesy flavor without the dairy.
How Do I Achieve the Perfect Creamy Texture?
The key to a smooth texture is blending the soup thoroughly after cooking. Here’s how to do it:
- After simmering, let the soup cool slightly before blending—this helps avoid splatters.
- If using a blender, be careful not to fill it too full; blend in batches if necessary.
- For the creamiest result, an immersion blender lets you blend directly in the pot and keep it simple!
Finally, stirring in the cream gently over low heat helps keep everything silky without curdling!
How to Make Creamy Zucchini Soup with Parmesan and Croutons
Ingredients You’ll Need:
For the Soup:
- 4 medium zucchinis, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
For Garnishing:
- Croutons
- Extra Parmesan cheese
How Much Time Will You Need?
This creamy zucchini soup can be prepared in about 10 minutes and will take around 30 minutes to cook, so the total time is about 40 minutes. Perfect for a quick yet comforting meal!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, which should take about 5 minutes. This step builds a flavorful base for your soup!
2. Cook the Zucchini:
Next, add the chopped zucchinis and the thyme if you’re using it. Stir occasionally and cook for about 5 to 7 minutes, or until the zucchini starts to soften. This will bring out the zucchini’s natural flavors.
3. Add the Broth:
Pour in the broth and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer until the zucchini is very tender, which will take about 15 minutes. This is when the flavors meld together beautifully!
4. Blend the Soup:
Now, remove the pot from heat. Using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until creamy. Always be cautious while blending hot liquids!
5. Add Cream and Cheese:
Return the blended soup to low heat. Stir in the heavy cream and grated Parmesan cheese. Gently warm the soup until it’s heated through, but avoid boiling it to keep that creamy texture intact.
6. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to taste. Serve in bowls, garnished with extra Parmesan cheese and croutons on top for a delightful crunch!
Enjoy your velvety, comforting zucchini soup paired with crunchy croutons for a satisfying meal that’s sure to warm you up!
Can I Use Different Types of Zucchini?
Absolutely! While medium zucchinis are ideal, you can also use yellow squash or even a mix of both for added color and flavor. Just make sure they’re fresh and tender!
How Can I Store Leftover Zucchini Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 to 4 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally until heated through.
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half, whole milk, or even coconut milk for a dairy-free alternative. Just keep in mind that this may change the flavor slightly!
