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Creamy Zucchini Soup | Daily Dine

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Creamy Zucchini Soup

Creamy Zucchini Soup

You don’t need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It’s well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.

View original recipe on recipetineats.com

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:215 kcal

Ingredients

1 tbsp olive oil or butter

2 garlic cloves (, minced)

1 large onion (, chopped (brown, yellow or white))

1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5” slices, larger ones halved (Note 1))

3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)

1 cup / 250 ml water

3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))

1 cup / 250 ml milk (, any fat %, or more cream)

Cream (, for swirling)

Finely shredded parmesan

Instructions

Step 1
Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
Step 2
Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
Step 3
Cook for 15 - 20 minutes or until zucchini is very soft.
Step 4
Use a stick blender to whizz until smooth. (Note 1 for blender)
Step 5
Stir through cream and milk. Add salt and pepper to taste.
Step 6
Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.