Creamy Zucchini Soup

Andrew and I recently visited the Peaks of Otter one evening for a nice summer dinner. Their soup of the day was zucchini, and it was fantastic! Fresh Virginia zucchini can be prepared in so many ways but we had never had it made into the star of a soup. I just had to recreate something similar using our local produce and here’s the result—a soup that transitions perfectly from summer to fall.

Creamy Zucchini Soup with bread

Creamy Zucchini Soup

Emma J. Watling
Rich and tasty cream of zucchini soup. Minimal preparation makes this perfect for a healthy, hearty weeknight meal in about 30 minutes. Makes about 7 cups. Vegetarian.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 7 cups
Calories 110 kcal

Ingredients
  

  • 3 to 4 cups zucchini, diced = 2 medium
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly shredded Parmesan cheese
  • 1 tsp brown sugar
  • 1/4 tsp mustard powder
  • 1/4 tsp paprika
  • 1/8 tsp nutmeg
  • salt and pepper to taste

Instructions
 

  • Combine zucchini and vegetable broth in a deep stockpot and bring to a boil.
  • At boiling, reduce heat and simmer for 10 minutes, or until zucchini is tender.
  • Remove from heat and let soup cool for 10 minutes.
  • Meanwhile, combine spices together in a small bowl and set aside.
  • Once soup is cooled slightly, use an immersion blender to blend soup thoroughly until no chunks remain. (A stand blender can also be used, to blend soup in batches, carefully).
  • Return blended soup to low heat and whisk in heavy cream, cheese and spices. Heat thoroughly before serving. Soup will thicken slightly as it heats.
  • Serve topped with salt and pepper, Parmesan, or croutons. Refrigerate leftovers for 3 to 4 days.

Notes

  • Freezing not recommended due to cream content.
  • Letting the soup cool for 10 minutes makes it easier to blend carefully. An immersion blender makes creaming soups a quick process but a stand blender can be used– just work in batches.
  • Recipe adapted from 2008 Taste of Home Cookbook

Nutrition

Calories: 110kcal
Keyword Cream Soup, Fall, Soups, Zucchini
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