As zucchini season approaches, you might be on the lookout for an excellent zucchini soup recipe that can be served warm or cold. This “Cream of Courgette Soup,” as my mother called it, has been passed down to me and has consistently proven to be the best zucchini soup recipe.
Why I Love This Recipe:
– Garden Fresh: This soup is perfect for using up all those fresh garden zucchinis (also known as courgettes) that you’ve been growing all summer.
– Simple and Quick: With just five ingredients (plus salt and pepper) and one pot, this easy creamy zucchini soup comes together in only 30 minutes.
– Creamy Without Heavy Cream: A small potato adds creaminess to the soup without the need for heavy cream.
– Diet-Friendly: Zucchini is a nutritious source of vitamins and minerals. This recipe is naturally gluten-free, low-carb, dairy-free, low-calorie, and vegan-friendly. It can also be made keto-friendly with a minor adjustment.
– Enjoy Year-Round: On a cold winter night, you can warm the soup for a comforting meal that isn’t too heavy. In the summer, enjoy it cold to cool off after a hot day.
This versatile and delicious soup can be tailored to suit any preference, making it a beloved recipe in any kitchen.
Cream Of Zucchini Soup
Ingredients
- 4 medium sized zucchinis, (approximately 1 ½ lbs) peeled & cut into 3-inch pieces
- 1 small onion, peeled and cut into half
- 1 medium-sized, 5 oz. Yukon gold potato, peeled and cut into chunks
- 2 cloves garlic, peeled
- 4 cups of vegetable broth, or chicken broth
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
OPTIONAL TOPPINGS
- 1 cup Greek Yogurt Sauce, or a few dollops of sour cream
- 4 tablespoons Lemon Juice, Freshly squeezed
- 2 tablespoon fresh dill or fresh parsley, chopped
- extra virgin olive oil
Instructions
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
- Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.
Notes
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- Do You Peel Zucchini for Soup? I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
- Use chicken broth: I wanted my zucchini soup vegan, so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish. With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.
- Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
- Freezing & thawing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
- The given calorie information does not reflect any calories coming from the optional toppings.