This easy creamy zucchini soup is perfect for summer! It’s light, healthy and fast to make. If you don’t feel like eating this soup warm, then why not eat it chilled? It’s pretty refreshing!
I have already mentioned the amazing summer produce from my parents garden. I was mesmerized by all the goodies there. It’s not that I had never seen their garden before but I hadn’t seen it like this in 10 years. Visiting your home land in winter is just not the same!
So first thing the next day after we arrived I cooked this creamy zucchini soup with zucchini from our garden (well, technically from the parents’ garden – but hey, what is theirs is mine, right?).
And you know what? The zucchinis were huge! The smallest ones weighted over 550g (1.2lb)! Never seen zucchinis of such size before!
I even packed one in my luggage ignoring the weird look on Siim’s face (I would have packed more if we had some free space in the case). I even had to leave some of my clothes behind in order to fit it in our case! That’s how enthusiastic about our fresh produce I was!
But let’s talk more about the actual zucchini soup recipe:
This is a very easy recipe that doesn’t need much attention. Once the sautéed veggies are cooked, puree them, season and you are done! No need for adding cream which makes it lighter and healthier.
The best part about this easy creamy zucchini soup is that you can eat it chilled if you don’t feel like eating it warm!
TIP: Serve it with a slice of sourdough bread or any artisan bread. I like to dip the bread in my soup. Croutons also go well with this creamy soup.
Oh, by the way? Have you noticed anything weird on the picture? Huuge huuge mistake I made! Siim and I were taking pictures of the soup when I had this idea of putting a zucchini flower as a decoration. So I ran to the garden, grabbed some zucchini flowers, arranged them around little ramekins and took pictures.
There would be nothing wrong with that but I had picked cucumber flowers instead of zucchini ones!!! It hit me the following day, when I actually paid attention. It did not cross my mind for a second that the flowers were way too small! I was in a hurry because of the light.
All I saw were nice flowers which would look cool, I did not check what vegetables were growing around. And to my defense, I haven’t seen zucchini flowers in 10 years! LOL! Oh, and guess what? The enormous zucchinis were growing about a meter from cucumbers! And they were massive so it was hard to miss them. BUT they were located after cucumbers so I didn’t even notice them.
You see, another thing was that the zucchini for my soup had had been picked a day before so there was no need for me to pick it from the garden!
Well, so there you have it. My funny little story behind this easy creamy zucchini soup.
Check out my other vegetarian soup recipes:
This easy creamy zucchini soup is perfect for summer. It’s light, healthy and fast to make. If you don’t feel like eating this soup warm, then why not eat it chilled? It’s pretty refreshing!
- 1.4 lb Zucchini (650g)
- 3 Large Potatoes
- 1 Large Onion
- Extra Virgin Olive Oil or Butter
- Salt and Pepper to Taste
- In a large pot heat up the oil/ or melt butter. Add onion, thinly sliced and saute for a few minutes on medium heat.
- Meanwhile wash, peel and dice zucchini. Throw it in the pot and cover with a lid. Saute for 5 minutes or until the zucchinis have reduced their size.
- Wash, peel and dice potatoes. Throw them in the pot. Pour over 1 liter of cold water. Bring to the boil. Add salt. Reduce the heat to low-medium and simmer until the vegetables are soft.
- Puree the vegetables using a hand blender.
- Taste it. Add pepper and more salt, if needed.
- Serve warm or chilled!