Springtime Extra Easy Zucchini Cream Soup Recipe!

Zucchini Cream Soup is a light and delicate dish. A clever recipe to get even the little ones to eat vegetables, to be enjoyed during the spring and summer season when the tender and fragrant zucchini are fully ripe. Preparing it is very easy: the vegetables, cut into rounds and browned with onions, are cooked in broth, blended and then enriched with a small glass of fresh cream: for a dish with a soft and silky consistency, perfect for a simple and quick meal.

What is Zucchini Cream Soup?

Zucchini soups, including the popular zucchini cream soup, have deep roots in Mediterranean cuisine. Originating from regions where zucchini, or courgette, is abundant, these soups are known for their simplicity and adaptability. The history of such soups can be traced back to ancient times, where early Mediterranean societies valued the nutritional benefits of vegetables like zucchini. Over the years, variations have emerged, with the creamy version of zucchini soup becoming a favorite for its smooth texture and mild, delicate flavor. Today, it is a go-to dish in homes, especially during summer when zucchini is at its peak.

Pro Tips for The Best Zucchini Cream Soup

• For the most flavorful soup, choose fresh, tender zucchinis that are in season. They will be sweeter and have a better texture when blended into a creamy soup.
• Don't overcook the zucchini. Lightly sautéing it until soft before blending helps maintain its natural sweetness and flavor.
• For a velvety texture, use a combination of a creamy base like heavy cream or a dairy alternative. However, don’t add too much at once—start with a little and adjust to your preferred level of creaminess.
• Zucchini has a mild flavor, so make sure to season generously with salt, pepper, and herbs like basil, thyme, or a pinch of nutmeg. A squeeze of lemon juice just before serving can also enhance the freshness of the soup.
• For the smoothest texture, make sure to blend the soup thoroughly. Using an immersion blender gives you more control, but a regular blender works well too—just be careful when transferring hot soup.
• If the soup is too thick after blending, simply add a bit more broth or water to reach your desired consistency. If it’s too thin, let it simmer a bit longer to reduce and thicken.

Do I Need to Peel Zucchini for This Soup?

No, you don’t need to peel the zucchini for this soup. The skin is thin and soft, and when blended, it adds to the soup’s creamy texture. Just make sure to wash the zucchini thoroughly before using it in the recipe.

What Else Can I Add to This Zucchini Soup for Flavor?

Tasty and versatile base, the cream soup can be proposed in many different variations. If you want to make it creamier you can add 1 diced potato or, for a savory and crunchy touch, you can serve it with browned bacon cubes and bread croutons. For a nutritious and complete main dish you can make it with rice, barley or spelt: just add boiling vegetable broth to the zucchini cream, pour in the cereal and cook, gradually incorporating the necessary liquid.

Can I Substitute the Fresh Cream With Anything?

Yes, you can substitute the cream with several alternatives. For a lighter version, you can use Greek yogurt or a dairy-free option like coconut milk or almond milk. For a thicker, creamier texture without dairy, you can also blend in some cooked potatoes or cashews.

How Should I Serve This Soup? Hot or Cold?

This soup is typically served hot, as its creamy texture and warm flavors are most comforting when freshly made. However, it can also be enjoyed cold, especially on a hot day, for a refreshing twist.

What Can I Serve This Soup With?

You can serve this soup with crusty bread, grilled cheese sandwiches, or a light salad for a balanced meal. For added texture, try topping it with crispy croutons, roasted nuts, or a sprinkle of Parmesan cheese.

Can I Make This Zucchini Cream Soup Ahead of Time?

Yes, this soup can be made ahead of time. Simply cook and blend it, then store it in the fridge for up to 2-3 days. Reheat gently before serving, and if needed, adjust the consistency with a little extra broth or water.

Does This Soup Freeze Well?

Yes, this soup freezes well. After cooking, let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat gently, adding more liquid if needed.

How to Store Zucchini Cream Soup

Store any leftovers in an airtight container in the fridge for up to 3 days. Just be sure to let it cool before storing.

How to Make Zucchini Cream Soup

Wash the zucchini, trim them and cut them into slices.

Peel the onion and cut it into fairly large pieces.

Pour a drizzle of oil into a high-sided saucepan and add the onion.

Add the zucchini and brown them for a few moments on a high flame, stirring with a wooden spoon, to prevent them from sticking.

Cover the vegetables with the boiling vegetable broth and season with salt and pepper. Let it cook on a low flame for about 25 minutes, adding more broth if it reduces too much.

Once cooked, add a sprig of fresh parsley and blend everything with an immersion blender.

Until you get a smooth and homogeneous consistency.

Add the fresh cream to the cream soup, put it back on the heat and leave to cook for about 5 minutes over a low flame.

Divide the cream soup into individual plates and garnish with a sprig of chopped parsley and a drizzle of oil. Enjoy!