Easy Creamy Zucchini Soup

This creamy zucchini soup is the kind of soup I could eat every single day. Light and fresh but velvety smooth, it’s simply delicious.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Butter/Olive oil.
• Garlic.
• Onion.
• Fresh basil.
• Zucchini.
• Baby spinach. (optional) I like using the spinach for its vivid green hue it adds but it’s completely optional.
• Stock/broth. I used chicken but vegetable is perfectly fine.
• Cream. Heavy/whipping cream.
• Parmesan cheese. 
• Salt and pepper. 

How to make zucchini soup

1. Sauté the vegetables: In a pot set over medium heat, melt the butter. Add the onion and garlic and sauté for 5 minutes until soft and translucent. Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
2. Make the soup: Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft. Transfer to a blender and add the baby spinach. Blend until the soup is completely smooth. Pour back into the pot then stir in the cream. Simmer for another 5-10 minutes then season with salt and pepper.
3. Serve: Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.

Can I make this in advance?

The soup can be made up to 3 days in advance and kept covered in the fridge. Freeze the soup for up to 3 months, thaw at room temperature and heat slowly until hot.

What to serve with zucchini soup

• Easy crusty bread
• Jalapeño cheese bread
• Focaccia bread

Easy soup recipes

1. Easy tomato soup with grilled cheese
2. Honey roasted butternut squash soup
3. Spiced potato carrot soup