Creamy Zucchini Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.94 out of 5 stars
(59)
Ingredients
4 servings
- 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
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Preparation
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.
Step 7
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