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Cream of Zucchini Soup

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Cream of Zucchini Soup is the perfect comfort food when you want to indulge in a “guilty” pleasure without the guilt!

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To me, cream of zucchini soup is an all-season soup. It'll warm you up in the Winter, but is an amazing Spring or Summer dish when the vegetables are in season. It's light, yet rich, and incredibly easy to make.

When we went to Tanzania last winter we stayed at a hotel in between safaris that served the most decadent cream of zucchini soup. I was still recovering from a nasty bug that I caught earlier in the trip and only got to half enjoy it. But, I remember being absolutely crazy for it and wishing I had the stomach to eat more. Since then, I have continuously told myself that I would make my own version so I can stop daydreaming about it and start living it.

I love cream of anything soup. And I am willing to bet that if you are a fan of the broccoli cheddar goodness that's served up at Panera, you probably are too. Who knew that so many vegetables could be created into soups that taste like cheating?

Let me tell you, this cream of zucchini is nothing to feel guilty about! You could theoretically load it up with creams and butter to give it a truly rich and guilt-ridden meal, but why do that when you don't need to?

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This soup is naturally smooth and creamy on its own from the softened and blended onions, garlic, and fresh zucchini. So creamy, in fact, that you'll find yourself wanting to skip the spoon and slather it on some fresh french bread instead. (Guilty! Sooooo guilty.) I did add milk and sour cream, but it is just a small amount to bulk this bad boy up a little. Not enough for it to be considered “unhealthy,” but that's just me.

And, in typical Life She Lives fashion… you can do whatever the heck you want on top! I love toppings, but not all toppings are created equal. This soup is amazing topped with freshly grated parmesan cheese and toasted pine nuts, or julienned zucchini with a dollop of sour cream. I honestly can't tell you which way I like better because I had two servings and did both. Hey, YOLO right.

Time to go heat up a bowl… enjoy!

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CHECK OUT THESE OTHER DELICIOUS SOUP RECIPES:

Vietnamese Pho Ga (Chicken Noodle Soup)
Easy Crockpot Chicken Enchilada Soup
Creamy Cauliflower Soup


 

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Cream of Zucchini Soup

Yield: 4

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 lbs Zucchini, sliced into 1/4 inch pieces
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 tbsp Fresh Parsley, chopped
  • 32 oz Low Sodium Chicken Broth
  • 1/2 cup Milk
  • 2 tbsp Sour Cream
  • 1/4 tsp smoked paprika
  • Salt & Pepper, to taste

Toppings

  • Toasted Pinenuts
  • Fresh Parmesan cheese, grated
  • Julienned Zucchini
  • Sour Cream

Instructions

  1. Melt butter in olive oil over medium heat. Sauté chopped onions and minced garlic for 6-8 minutes until soft and translucent.
  2. Add sliced zucchini and fresh parsley and cook for an additional 2 minutes, stirring frequently.
  3. Add chicken broth, smoked paprika and salt and pepper to taste. Bring to a boil and reduce the heat to medium-low. Simmer for 15-20 minutes.
  4. Purée the mixture using an immersion blender or standalone blender in batches until smooth.
  5. Add milk and sour cream and bring to a boil, stirring frequently. Adjust salt and pepper as needed and remove from heat
  6. Serve hot or chilled, topped with the julienned zucchini and sour cream, or parmesan and toasted pine nuts!
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[wpurp-searchable-recipe]Cream of Zucchini Soup – – olive oil, unsalted butter, Zucchini (sliced into 1/4 inch pieces), garlic (minced), onion (diced), Fresh Parsley (chopped), Low Sodium Chicken Broth, Milk, Sour Cream, smoked paprika, Salt & Pepper (to taste), Toppings: Toasted Pinenuts, Fresh Parmesan cheese (grated), Julienned Zucchini, Sour Cream, , Melt butter in olive oil over medium heat. Sauté chopped onions and minced garlic for 6-8 minutes until soft and translucent.; Add sliced zucchini and fresh parsley and cook for an additional 2 minutes, stirring frequently. ; Add chicken broth, smoked paprika and salt and pepper to taste. Bring to a boil and reduce the heat to medium-low. Simmer for 15-20 minutes.; Purée the mixture using an immersion blender or standalone blender in batches until smooth. ; Add milk and sour cream and bring to a boil, stirring frequently. Adjust salt and pepper as needed and remove from heat; Serve hot or chilled, topped with the julienned zucchini and sour cream, or parmesan and toasted pine nuts!; ; – – Dinner – Recipes – Soups[/wpurp-searchable-recipe]

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26 Comments

  1. This sounds incredible. And when you suggested the French bread?! I am IN. Nothing like a good creamy (and HEALTHY) soup with bread. Thanks for the inspiration — this will help me switch up my dinner routines! :)

  2. Lovely Images. thank you for sharing the recipe. Cream of Zucchini Soup – soooo mouthwatering !!!!!!!!!! Sorry to hear that you were sick during your travels. Amazing combinations of ingredients <3 Absolutely love the addition of the cheese, milk and toasted pine nuts.

  3. I’ve been into soups lately and this is the perfect addition to my list. It looks so easy and sounds delish!

  4. This recipe looks fantastic! I’m always on the hunt for new soup recipes because they are so easy to take to work for the week! Already pinned :)

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