Healthy Creamy Zucchini Soup Recipe

You don’t want a great deal of cream to make a Creamy Zucchini Soup as a result of the pure texture of cooked zucchini blends right into a thick, silky soup. It is a bowl of goodness to heat your soul, it’s extremely tasty and but solely 220 energy for an enormous bowl, or 98 energy if you happen to skip the cream!

Creamy Zucchini Soup

Let’s speak SOUP.

Particularly, Creamy Zucchini Soup. A HEALTHY one. I haven’t intentionally made this wholesome, that is merely the best way I make Cream of Zucchini Soup. And in reality, there’s a superb glug of cream stirred into the soup on the finish. Which you’ll be able to afford to do as a result of even with the cream, it’s solely acquired 220 energy per serving – for an enormous beneficiant bowl.

And with out the cream, it’s solely acquired 98 energy a serving. Loopy, huh? And you understand, sure I’m an advocate for including a splash of cream into the soup (or butter!), however even with out, it is a actually extremely tasty soup!

Let’s take a superb take a look at the star of this recipe. Zucchini. LOTS of it. 1 kg / 2 lb to be actual. That is such a terrific recipe to make use of up zucchini – it’s just about obtainable all yr spherical, and infrequently excellent worth!

As soon as cooked till comfortable, zucchinis whizz up right into a silky, clean, thick soup. No roux, no potato, no cornflour, no thickeners required. The cream stirred in on the finish isn’t for thickening, it’s for flavour.

See how thick it’s?

There I’m going on and on about how wholesome this soup is, then I present you a photograph of me dunking a butter slathered piece of toast into the soup with my little Chipolata-Sausage-like-fingers. (Although talking of Chipolatas, they’d be terrific within the Sausage Pasta I shared on Monday! 😂)

Listed here are a few of my favorite Soup Dunkers:

World’s Best Yeast Bread recipe – Artisan, NO KNEAD crusty bread

Fast Tacky Garlic Bread

Sandwich Bread WITHOUT yeast

Higher-Than-Dominos Garlic Bread

World’s finest No Yeast Bread – Irish Soda Bread

Mushy No Knead Dinner Rolls

Breads

This recipe makes a fairly large pot of this soup. In reality, it’ll serve 5 comfortably, or 4 with huge appetites. I all the time make a big pot as a result of a) it freezes properly; and b) that is my “go to” recipe once I load up on discount zucchinis. I picked up 1 kg / 2 lb for a mere $1.99 from Harris Farms final week and had primary selfmade vegetable broth made out of offcuts so in all honesty, this complete recipe in all probability value me $4 to make.

Get pleasure from! – Johnsat x

Healthy Creamy Zucchini Soup Recipe

Print

Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 215 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil or butter
• 2 garlic cloves , minced
• 1 large onion , chopped (brown, yellow or white)
• 1 kg / 2 lb zucchinis , cut into 1.5cm / 3/5” slices, larger ones halved (Note 1)
• 3 cups / 750 ml vegetable or chicken broth , preferably salt reduced
• 1 cup / 250 ml water
• 3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) (Note 2)
• 1 cup / 250 ml milk , any fat %, or more cream
• Cream , for swirling
• Finely shredded parmesan

Instructions

1. Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 – 4 minutes until they are light golden brown.
2. Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
3. Cook for 15 – 20 minutes or until zucchini is very soft.
4. Use a stick blender to whizz until smooth. (Note 1 for blender)
5. Stir through cream and milk. Add salt and pepper to taste.
6. Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

Notes

1. Known as Courguettes in the UK and some parts of Europe. You will need about 6 medium ones (about 20cm/8″ long, 4cm / 1.5″ wide), or 8 small ones, or 4 – 5 large ones.
2. The cream adds a touch of richness to an otherwise very healthy soup. Feel free to use a low fat cream if you prefer, or creme fraise or mascarpone. Or even a good knob of butter!
3. BLENDER: To use a blender, you must cool slightly before whizzing otherwise the heat will expand, the lid will blow off and you’ll get soup EVERYWHERE – trust me, I’ve made this mistake and it will even get on the ceiling! Whizz in 2 or 3 batches then return to pot.
4. Nutrition per serving, assuming 5 serving. Excludes cream garnishes, bread etc. If the cream is omitted from the recipe, it reduces to 98 calories per serving.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.