If you like zucchini, you are really going to love this soup. I like zucchini in any way. I like it fried, grilled, sautéed, and sometimes even as a replacement for pasta It is so versatile, you can make it in so many different ways and my favorite part is that it is so light.

I used to have this cream of zucchini while I was growing up. My mom used to make a little more in quantity, but I never forget that she added an entire 8 oz pack of cream cheese. Of course,  there was no way that I would pass on this delicious cream. I think this is the first soup I ever cooked and with a few changes here and there I still make it very often. I just add more thyme or basil sometimes. It depends on what mood we are in.

It is simple and very easy to make and it has that homey feeling for me.  I just don’t use 8 oz of cream cheese! Over the years, I have been trying to eat healthier and lighter so I have been modifying these recipes while keeping their overall taste.

This soup is like the Frittata, you can make it as light or rich as you want it. Just adjust the amount of cream cheese and butter and it won’t affect the flavor significantly.

What do you need to make creamy zucchini soup?

• Zucchini 
• Broth – vegetable or chicken will do
• Onions – sweet onions, just avoid red onions, they will alter the color of the soup
• Garlic – just a couple of cloves
• Cream Cheese or Sour Cream – I prefer low fat
• Butter
• Thyme – Dry or Fresh
• Wine – completely optional

The toppings are very important to me. I need to add texture, especially to creamy soups. I used roasted sunflower seeds, roasted chickpeas, and crunchy kale. I love to drizzle it with plain extra virgin olive oil (Lucero lemon infused olive oil is to live for with this soup!) or a dollop of sour cream,  either way you decide to go it is delicious!

Originally published on June 15, 2016. Updated on August 20, 2020.

Continue to Content

Creamy Zucchini Soup

Yield: 5-6

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

The easiest and most delicious creamy zucchini soup. Just a handful of ingredients and ready in less than 30 minutes!

Print

Ingredients

• 6 medium zucchini, diced
• 1 big sweet onion, about 8 oz, finely chopped
• 1 garlic clove, finely chopped and diced (optional)
• 1/2 teaspoon of dry thyme (use 1 teaspoon if using fresh thyme)
• 1 1/2 to 2 cups (12 to 16 oz) of Veggie Broth or Chicken Broth
• 3 oz of Regular Creme Cheese or 1/3 less fat Cream Cheese
• Salt and Pepper to taste (I like mine low in salt so I use 3/4 to 1 teaspoon)
• 2 teaspoons of butter
• 2 tablespoons of Olive Oil (extra virgin preferably)
• 1/4 of a cup or 2 oz of white wine - optional

Instructions

1. In a large saucepan heat olive oil with 1 teaspoon of butter over medium heat. Add the diced onion, about 1/2 tsp of salt, pepper, and dry thyme, Sauté until soft, about 4 minutes or until it gets translucent. Add the garlic and the diced zucchini. Sauté for 4 to 5 minutes, until it the zucchini turns soft and starts releasing its water. Add the remaining salt and try to stir constantly so that all ingredients sauté together and all flavors get mixed.
2. If using the wine, add the wine and stir and scrape the bottom of the pan with the wooden spoon. Pour the vegetable broth and bring to a boil. Lower the heat and simmer in low for 15 to 20 minutes. If you prefer a richer flavor you can use Chicken Broth.
3. Use an immersion blender and puree the soup until you obtain a smooth consistency. You could also use a regular blender. Please use caution when blending hot liquids as they tend to create heat explosions. Let the hot soup cool for a few minutes off the stove before you place it in the blender. I like to open the little plastic lid on top of the blender and cover it with a kitchen towel. Add the cream cheese and the remaining teaspoon of butter. Stir and mix. Check salt and pepper and adjust seasoning if necessary.
4. Ladle soup into a bowl, serve as is or add a dollop of sour cream, a drizzle of extra virgin olive oil or lemon-infused olive oil and add your favorite toppings…Enjoy!

Notes

If you want to make the soup even lighter, just reduce the amount of cream cheese and butter.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 211Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 24mgSodium 403mgCarbohydrates 15gFiber 4gSugar 8gProtein 8g

Did you make this recipe?

Please leave a comment below or tag @food_and_flair (or use #foodandflair) on Instagram