Creamy Zucchini Soup: A Comforting Bowl of Summer Goodness

When zucchini is in season and overflowing at the market—or in your garden—this creamy zucchini soup is the perfect way to put it to good use. Simple, nourishing, and full of delicate flavor, it starts with just a few humble ingredients: onion, garlic, and fresh zucchini simmered in broth until tender, then blended until silky smooth. Finished with a touch of cream and milk, it becomes irresistibly rich without feeling heavy. Whether you're looking for a cozy weeknight dinner or an elegant starter, this soup is easy to make, endlessly comforting, and a delicious ode to summer’s green bounty.

4 servings

Ingredients

• 1 tbsp olive oil or butter

• 2 garlic cloves, minced

• 1 large onion (brown, yellow, or white), chopped

• 1 kg / 2 lb zucchinis, sliced into 1.5 cm (3/5") rounds; halve large ones

• 3 cups / 750 ml vegetable or chicken broth (preferably salt-reduced)

• 1 cup / 250 ml water

• 3/4 cup / 185 ml cream

• 1 cup / 250 ml milk (any fat % or use more cream)

• Salt and pepper, to taste

Garnish

• A swirl of cream

• Finely shredded parmesan

• Freshly ground black pepper

Equipment

• Enameled Cast Iron Dutch oven

Instructions

1. Heat olive oil or butter in a large pot over medium-high heat.

2. Add garlic and onion. Sauté for 3–4 minutes, until lightly golden.

3. Add zucchini, broth, and water. Bring to a boil.

4. Cover and reduce heat to medium. Skim off any foam from the surface if needed.

5. Cook for 15–20 minutes, or until zucchini is very soft.

6. Blend the soup using a stick blender or mixer until smooth.

7. Stir in the cream and milk. Season with salt and pepper to taste.

8. Ladle into bowls. Serve hot. Garnish with a swirl of cream, a sprinkle of shredded parmesan, and a pinch of freshly ground black pepper.

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