This silky cream of zucchini soup is light yet deeply comforting — tender zucchini, potatoes, and carrots blended velvety smooth with a swirl of cream. It’s an easy, nourishing bowl that’s perfect for a light lunch or a cozy dinner. If you enjoy creamy vegetable soups, you’ll love our Silky Cream of Broccoli Soup too.
Ingredients
- 500 g (1.1 lb) zucchini (or young squash)
- 50 g (1.8 oz) carrot
- 80 g (2.8 oz) onion
- 250 g (9 oz) potatoes
- 2 garlic cloves
- 40 ml (2.5 tbsp) olive oil
- 300 ml (1 1/4 cups) water
- 150 ml (2/3 cup) cream
- 1/2 tsp salt
Instructions
- Dice the potatoes and remaining vegetables smaller than the zucchini.
- Saute the onion with the garlic in a pot with olive oil. Add the vegetables, stir, pour in the water, and season with salt. Cook until the potatoes are done.
- Blend everything with an immersion blender, stir in the cream, and the soup is ready.
Tips
- Cut the vegetables into even, small pieces so everything cooks through at the same time.
- Add the cream off the heat and don’t boil the soup afterward, to keep it silky smooth.
- For extra flavor, top each bowl with a drizzle of olive oil and a pinch of freshly ground black pepper.
Love creamy soups? Also try our Wild Mushroom Cream Soup with Smoked Cheese and the Roasted Pumpkin Coconut Soup. Zucchini is a light, nutrient-rich vegetable — the USDA offers great resources on seasonal produce.
Nutrition (per 100 g): 80 kcal | Protein 2 g | Fat 4 g | Carbs 6 g