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Zucchini cream soup with cream

Creamy Zucchini Soup

Tasty, delicate, light, vegetarian, no meat! This creamy zucchini soup is great for kids or for a light diet. If you like, you can mix up the vegetables, herbs, and spices a bit to suit your taste!

Julia M.

Recipe author

Composition / ingredients

Servings:

Zucchini

Carrots

Onion

Heavy cream (33%)

100

Water (or broth)

300

Butter

Salt

Dried spices

Curry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 55 % 6 g

Carbohydrates 36 % 4 g

70 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make creamy zucchini soup? Gather the ingredients you'll need. Wash the vegetables well under running water. Choose a small zucchini so it has soft skin and no seeds yet. If your zucchini are small, you can use two. The proportions are approximate, so go by your own taste.
Step 2:

Peel the onion and carrot. Trim both ends off the zucchini. Cut all the vegetables — onion, carrot, and zucchini — into small pieces and put them in the pot you'll cook the soup in.
Step 3:

Pour in enough water or broth to just cover the vegetables. Set the pot on the heat and bring to a boil. Cook the vegetables over low heat for 20–25 minutes. Add a little salt.
Step 4:

Then purée the vegetables with an immersion blender. Add curry for color and aroma.
Step 5:

Pour some heavy cream into the pot and return it to the heat. Bring everything back to a boil and take it off the heat.
Step 6:

Stir the butter into the finished soup and ladle it into bowls. Serve the creamy zucchini soup hot. You can add croutons to round it out. Enjoy!

Which zucchini work best? Choose young squash with tender skin. Wash and peel them. You don't have to remove very thin skin. If you use more mature zucchini, cut off the tough peel and scoop out the seedy center.
Important! Whether or not the recipe specifies the amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients to use, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a small batch to taste — for one or two people. To do this, reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Don't forget that some liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Over time, like most experienced cooks, you'll be able to add water and ingredients by eye.