on Nov 12, 2022, Updated Aug 06, 2024
Why You’ll Love Cream of Zucchini Soup
My family’s Cream of Zucchini Soup is so light, luscious, and thick, you would never guess that there’s no cream or dairy in it! This soup is so nutritious, chock full of healthy 🥕 veggies, and you can amp up the nutrition even more by adding in some spinach or kale. This soup is also a fantastic make-ahead or meal-prep recipe. I love making a big batch and then keeping some in the fridge for the week and 🧊 freezing individual portions for easy dinners on a busy night, without resorting to takeout.
How to Prepare Cream of Zucchini Soup
🔪 Start by using a sharp knife to chop up the onion, carrots, celery, bell pepper, zucchini, potatoes, and garlic. 🧅 In a big pot on the stove set to medium-high heat, add to 3 tablespoons of olive oil, and sauté the onions. 🥕 Add the carrots, celery, and bell pepper and stir. Then add the garlic and stir. 🧂Season with salt, pepper, Italian seasoning, and then stir again. 🥔 Add the zucchini and potatoes. 💧 Cover with enough water and then let it come up to a boil. ⏲️ Reduce the heat to medium-low, partially cover it with a lid, and then let it cook for 25 to 30 minutes or until the veggies are soft. 🥖 In the meantime cube the bread and then add it to a baking sheet lined with parchment paper. 🫒 Season the bread with salt, Italian seasoning, and a drizzle of olive oil. 🔥 Massage with your hands and bake at 400°F (200°C) for 15 minutes or until golden. 🌀 Once the soup is done, use a stick blender or blender to blend the veggies and stock in 2 batches. 🍲 Pour soup back into the pot and taste for salt. Serve with the croutons and parsley on top and enjoy.
Variations and Substitutions for Cream of Zucchini Soup
Best Served With
A beautiful side 🥗 salad, such as my Simple Green Salad or High Protein Green Goddess Salad. A beautiful loaf of 🥖 bread is perfection with this Cream of Zucchini Soup. Try my No Knead Peasant Bread, No Knead Gluten Free Bread, or No Knead Focaccia.
Common Questions
