Creamy Zucchini Soup

You don’t need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It’s well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pi...

⏱ 30 menit 🔨 Persiapan 10mnt 🔥 Masak 20mnt 📊 Sedang 🍽 4 porsi 👁 24
Creamy Zucchini Soup

Bahan-bahan

4 porsi

Langkah-langkah

  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.
Sayur & Sup

Nutrisi per porsi

215kcal

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Beri Rating

★★★★★

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Bahan Serupa

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Creamy Zucchini Soup

Bahan-bahan:
  • 1 tbsp olive oil or butter
  • 2 g arlic 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

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