Silky Cream of Zucchini Soup with Fresh Herbs

Quick Hook

Cream of Zucchini Soup is my go-to when courgettes pile up. It hits bright, subtly sweet notes. The finish is silky and herb forward. Honestly, it feels like summer in a bowl.

Brief Overview

This recipe draws from simple Mediterranean home cooking. Courgette soups have fed families for generations.
Difficulty is easy. Prep 15 minutes, cook 20 25 minutes, total 35 40 minutes .

Makes 4 generous bowls, about 4 cups / 960 ml . Serve hot, warm, or chilled.

Origin and vibe

Zucchini soups are a humble European classic. They often appear as light starters in spring.
Think rustic kitchens and gardens with basil. This is a simple, modern take.

Main Benefits

Top perk: it's a Healthy Zucchini dish. Zucchini is about 95 percent water and high in vitamin C.
This is great for lighter meals and spring menus.

Pair as Soup And Salad for an easy lunch.

When to serve and why it shines

Serve it as a starter or light lunch. It’s perfect for garden parties and weeknight comfort.
What makes it special is texture.

The potato and blending create a Silky zucchini soup recipe mouthfeel. You get a true Blended creamy vegetable soup that still tastes fresh.

Flavor & variations

The base is simple sautéed aromatics and stock. Finish with cream or yogurt and fresh herbs.
Try the Creamy courgette soup with herbs twist or a Zucchini potato soup recipe for extra body.

It also works as Chilled zucchini soup (cold zucchini soup) for hot days.

A tiny kitchen confession

I once browned the onions by accident. Oh my gosh, the flavor changed completely. Lesson learned: keep them soft and translucent.

Ready to grab ingredients? Next up are exact amounts and equipment. Let’s move on to the ingredients list.

Main Ingredients

I call this Silky Cream of Zucchini Soup my spring hero. Zucchini is about 95 percent water, so fresh ones matter. Pick firm, glossy squash with no soft spots.

Sauté base

• 2 tablespoons (30 g) unsalted butter.
• 1 tablespoon (15 ml) extra virgin olive oil.
  Quality note: use real butter for flavor. Good olive oil smells grassy.

Vegetables

• 1 medium yellow onion finely chopped (about 1 cup / 150 g ).
• 2 garlic cloves minced (about 8 g ).
• 1 lb (450 g) zucchini, sliced 1/2 inch (1 1.5 cm). Choose young, thin skinned ones.
• 1 medium Yukon Gold or russet potato , peeled and diced (about 200 g ). Potato adds body.

Liquids & finish

• 4 cups (960 ml) low-sodium vegetable or chicken stock. Homemade is best.
• 1/2 teaspoon (2.5 g) fine sea salt, plus more to taste.
• 1/4 teaspoon (0.5 g) freshly ground black pepper.
• 1/2 cup (120 ml) heavy cream or double cream. For lighter, use 1/2 cup (120 ml) whole milk or 1/2 cup (120 g) Greek yogurt.
• 2 tablespoons (8 g) chopped fresh dill or basil. Reserve some for garnish.

Garnish

• 2 tablespoons (30 g) crème fraîche optional.
• 1 2 tablespoons (5 10 g) chopped chives or basil.

Seasoning Notes

Essential combo: salt, black pepper, and a bright acid. Lemon juice wakes flavors. Dill or basil finish fresh.

Aromatics to love: sautéed onion and garlic. They give savory depth. Add herbs at the end for brightness.

Flavor enhancers: butter, a splash of cream, or a teaspoon of white wine. For body use cooked white beans instead of potato.

Quick swaps: heavy cream → whole milk plus 2 tablespoons butter, or Greek yogurt. Potato → 1/2 cup cooked cannellini beans.

Equipment Needed

Must haves only. A heavy bottomed saucepan or medium Dutch oven. A good chef’s knife and board. Wooden spoon or silicone spatula. Ladle.

Blending tools: immersion blender preferred for safety. Countertop blender works too. Use a towel over the lid when blending hot soup.

Optional: fine mesh sieve for ultra silky texture. Measuring cups and spoons.

Final thought: honestly, this Cream of Zucchini Soup is cozy and light. It pairs great with a simple Soup And Salad. Try it warm or chilled as a blended creamy vegetable soup.

Cooking Method

Fun fact: zucchini is about 95% water. That helps the soup stay light. I call this my Silky Cream of Zucchini Soup day.

It’s a cozy, fresh starter. It pairs brilliantly with a Soup And Salad lunch.

Prep Steps

Get your mise en place ready. Chop zucchini, peel the potato, mince garlic. Measure stock and cream.

Save time by using a box grater for one zucchini. It speeds slicing. Use a small bowl for herbs. That keeps the bench tidy.

Safety first. Hot soup splashes. Blend in small batches or use an immersion blender. Warning: lids off when blending hot liquids.

step-by-step Process

1. Heat butter and oil over medium. Add onion. Cook 4– 6 minutes until translucent.
2. Add garlic. Cook 30 60 seconds till fragrant. Stir constantly.
3. Add zucchini and potato. Cook 3– 4 minutes until zucchini softens. Look for glossy edges.
4. Pour in stock and bring to a simmer. Reduce heat and simmer gently 12– 15 minutes . Vegetables must be fork tender. Simmer at ~185 200° F (85– 93° C).
5. Remove from heat. Purée until smooth and silky. Strain if you want an ultra silky finish.
6. Stir in cream and herbs. Warm gently. Do not boil after adding cream. Taste and season.

Visual cues matter. Onions should be soft. Zucchini should mash with a fork. Puree should be uniformly smooth. If gritty, blend longer.

Pro Tips

Use a potato or white beans for body. This keeps the soup creamy with less cream. Add lemon juice, just a splash, to brighten. I do this every time.

Common mistakes: boiling after cream, under salting, and overcooking herbs. Avoid them. If using a blender, cool the soup slightly. Blend in batches.

make-ahead option: cool and refrigerate. It lasts up to 3 days . Freeze without cream for up to 2 months . Add cream when reheating.

I love this creamy zucchini soup. It’s both a Comfort food and a Healthy Zucchini choice. Try it hot or as a chilled zucchini soup.

Honestly, it’s one of my favourite blended creamy vegetable soups.

Serving Suggestions

Fun fact: zucchini is about 95% water. That keeps this soup light. It makes the Cream of Zucchini Soup feel fresh. I love serving it with crunchy contrasts.

Serve with rustic sourdough toast. Or garlic croutons for texture. Pair with a simple arugula lemon salad. It’s a classic soup and salad combo.

A crisp Sauvignon Blanc works well. Or iced mint tea for a non-alcoholic option.

For a twist, try this as a starter for a spring lunch. The Creamy Zucchini Soup plays nicely with shaved Parmesan.

Or add a dollop of Greek yogurt for tang. If you want chilled summer fare, turn it into a Chilled zucchini soup (cold zucchini soup) .

Chill for at least two hours.

Storage Tips

Cool soup quickly after cooking. Store in an airtight container. Refrigerate up to 3 days. If you used dairy, keep it chilled.

Freezing works great. Freeze without cream to avoid texture changes. Pour into freezer safe containers. Label with date. Freeze up to 2 months.

Reheat gently on low heat. Warm until steaming, not boiling. Aim for an internal temp of 165° F . Add cream or yogurt after reheating.

Do not boil after adding cream. That prevents splitting.

Variations

Want dietary swaps? Replace cream with Greek yogurt. Or use full fat coconut milk for a dairy-free version. For added protein, blend in white beans. That makes it more filling.

Seasonal swaps are fun. Add fresh peas in spring. Roast a red pepper in summer. Try winter squash when courgettes aren’t available. These changes keep the soup interesting.

Nutrition Basics

Per bowl, expect about 280 300 kcal . It’s moderate in fat and carbs. Zucchini gives vitamins A and C. The potato adds creaminess and potassium.

Using beans boosts protein. Overall, it’s a simple, healthy zucchini dish.

This Silky zucchini soup recipe really hits comfort without heaviness. I once overfilled my blender and learned to vent the lid slowly. Lesson learned: keep it safe and tasty.

Enjoying this Blended creamy vegetable soup is easy. Make a batch. Share it with friends. You’ll feel proud and cozy. Go on ladle a bowl and savor it.