Let Me Tell You About This Soup (Grab a Mug!)
So here’s the thing: I didn’t think I even liked zucchini soup till I accidentally made it that one rainy Tuesday when I realised we had, no joke, a mountain of zucchini in the fridge. (Turns out, zucchini multiplies when you’re not looking.) Anyway, I just started tossing stuff in a pot, and somehow it turned into this creamy, dreamy green soup. My partner says it tastes like summer in a bowl, and honestly, I think they’re spot on. Every time I cook it now, I remember that first batch—way too much garlic, not enough salt, but still, oddly delicious.
Why I Keep Making This (And Maybe You Will Too)
I reach for this recipe when it’s chilly and I can’t be fussed with complicated stuff—like, who has time for a million ingredients? My family actually asks for this (even the one who claims to hate veggies), and it’s so forgiving. Forgot the cream? No biggie. Ran out of onions? Use leeks, or even—once, in desperation—some sad scallions. Plus, it’s just the right thing for using up that glut of zucchini in mid-July. Oh, and it’s perfect for those days when dinner needs to come together fast, but you still want something that feels a bit special.
What You’ll Need (And the Swaps I’ve Tried)
- 3 medium zucchini, sliced (or a big handful if you’re eyeballing it—size isn’t a dealbreaker)
- 1 large onion, chopped. (Sometimes I swap in a couple of leeks if that’s what’s going limp in the veg drawer.)
- 2 cloves garlic, minced (but honestly, I usually add an extra clove or two)
- 3 cups veggie or chicken stock (My grandmother swore by homemade, but the boxed stuff works just fine. Brand doesn’t matter; use what’s on sale.)
- 1/2 cup cream or milk, or even a splash of oat milk if you’re feeling fancy, or dairy free
- 1 medium potato, peeled and diced (I sometimes skip this and it’s still good; the soup’s just a bit less thick.)
- Salt and black pepper to taste (don’t be shy with the pepper—it kind of wakes the zucchini up)
- 2 tablespoons olive oil (or butter, if you’re feeling indulgent)
- Optional: a handful of fresh herbs—basil, dill, or parsley (I use whatever’s looking perky in the garden, or none at all on a lazy day)
How I Make Creamy Zucchini Soup (Wobbles and All)
- Heat the olive oil in a big pot over medium heat. Toss in the onions and garlic. Stir and let ‘em soften for about 5 minutes. (This is where I usually get distracted and let things brown a bit. It’s fine—adds flavor!)
- Add your zucchini and potato. Give it a good stir and cook for another 5-ish minutes. If things look too dry, splash in a bit of extra oil or even water.
- Pour in the stock. Bring everything to a gentle simmer, cover, and let it bubble away for about 15–20 minutes. The veggies should be nice and soft. Don’t worry if there’s a bit of foam—skim it, or don’t. Nobody minds.
- Now, blend it up. I use my ancient stick blender, but a regular blender works—just let things cool a bit first (unless you enjoy soup explosions). If you like it chunky, pulse a few times and call it a day.
- Pour in the cream or milk, stir, and let it warm through. Taste. This is where I inevitably add more salt than I planned, then hope for the best.
- Toss in herbs if you’ve got them. Ladle into bowls. Sneak a taste straight from the pot—I always do.
Little Things I’ve Learned (The Hard Way, Sometimes)
- If your soup tastes a bit flat, a squeeze of lemon at the end (or even a splash of vinegar) really perks it up.
- I once added way too much cream and it tasted, well, bland. Less is actually more.
- Honestly, it thickens as it sits. If it gets too gloopy, just stir in a bit more stock or water the next day.
Mixing It Up (And Some Experiments Gone Wrong)
- Swirled in a spoonful of pesto once—total game changer.
- Tried tossing in spinach for extra green (looks funky, tastes great).
- Attempted to roast the veggies first—too much faff, didn’t make a difference. Not worth it (for me, anyway).
Gear You’ll Want (But Don’t Stress)
If you have a stick blender, use it. Seriously, it’s worth every penny, but if you don’t, just use a normal blender—just let the soup cool down a bit so you don’t end up repainting your kitchen green. Or, in a pinch, mash it up with a potato masher for a rustic vibe. (Not pretty, but it works!)
Keeping Leftovers (If They Happen)
Pop any leftovers in a sealed container in the fridge. Good for at least two days, but—honestly, in my house it never lasts more than a day! You can freeze it too, though sometimes it separates a bit when thawed. Just give it a good stir, or a quick blitz with the blender.
How I Like to Serve It (And You Might Too)
Big mugs, lots of black pepper on top, and sometimes I sprinkle on toasted pumpkin seeds. My uncle likes it with a fat slice of sourdough, dunked right in. Oh! Occasionally, I’ll crumble a bit of feta on top—don’t tell the traditionalists.
Things I’ve Learned the Hard Way (You Don’t Have To)
- Once tried to rush the sautéing step—raw onion flavor stuck around. Take your time here.
- Don’t skip the salt. Zucchini is like a sponge—it needs help to shine.
- Let the soup cool a bit before blending. Trust me, cleaning soup off the ceiling is not fun. (Ask me how I know!)
FAQs—Stuff Folks Always Ask Me
- Can I make this vegan? Yup! Just use oat milk or coconut milk instead of cream. Actually, I find coconut gives it a slightly sweet twist—interesting but not my favourite.
- Can I freeze it? For sure. Just let it cool before popping it in the freezer. Sometimes separates when thawed, but a quick blend sorts that right out.
- What if I don’t have a blender? Potato masher or even a fork, if you’re feeling brave. Texture will be rustic, but I kind of like it sometimes.
- Can I use yellow squash instead? Absolutely. Tastes almost the same, and the color is just a little less green.
- Is it better the next day? I think so! Flavors have a chance to get cozy together. Just add a splash of stock when reheating if it’s too thick.
Just a Quick Side Note
If you’re new to soupmaking, I found Smitten Kitchen’s version really approachable (and Deb’s stories are always a treat). And if you want to brush up on knife skills, Serious Eats has some practical tips. Not essential for this soup, but kinda fun to check out if you’re procrastinating cleaning up.
Ingredients
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
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2Add minced garlic and cook for another minute until fragrant.
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3Stir in chopped zucchinis and cook for 5 minutes, stirring occasionally.
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4Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until zucchinis are tender.
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5Remove from heat and use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper.
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6Ladle soup into bowls, garnish with chopped parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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