The Ultimate Creamy Zucchini Soup: A Bowl of Pure Comfort

As a professional chef who has perfected this recipe over countless preparations, I can tell you that this velvety zucchini soup is pure magic in a bowl. This humble garden vegetable transforms into liquid gold through a careful balance of fresh ingredients and precise technique. What started as a way to use summer’s abundant zucchini harvest has become one of my most requested recipes, beloved for its silky texture and rich, complex flavors.

Preparation Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 portions
• Calories: 245 per serving

Ingredients

For the Base

• 2 medium zucchini (about 1.5 lbs/680g)
• 2 medium potatoes (about 0.75 lbs/340g)
• 2 carrots (about 7 oz/200g)
• 1 large onion (about 8 oz/225g)
• 3 cloves garlic, peeled
• 1 fresh chili pepper (or ½ tsp red pepper flakes)

For the Liquid Base

• 4 cups/1 liter vegetable stock (or water with 2 bouillon cubes)
• 1 cup/200ml heavy whipping cream
• 2 tbsp/30g butter
• 2 tbsp/30ml olive oil

Seasonings

• Sea salt, to taste
• Freshly ground black pepper
• ¼ cup fresh parsley, finely chopped

Instructions

1. Prepare Your Mise en Place

1. Wash and cut zucchini into 1-inch (2.5cm) chunks
2. Peel and dice potatoes into uniform 1-inch cubes
3. Peel and slice carrots into ¼-inch (6mm) rounds
4. Finely dice onion
5. Mince garlic
6. If using fresh chili, remove seeds and finely chop

2. Build the Flavor Base

1. Heat butter and olive oil in a large Dutch oven over medium heat
2. Add diced onion with a pinch of salt and cook for 5-7 minutes until translucent
3. Add minced garlic and cook for 30 seconds until fragrant
4. Stir in chopped chili (if using) and cook for another minute

3. Cook the Vegetables

1. Add carrots and potatoes, stirring to coat with oil mixture
2. Cook for 5 minutes, stirring occasionally
3. Add zucchini chunks and cook for another 3 minutes
4. Pour in hot vegetable stock, bringing to a gentle boil
5. Reduce heat to medium-low, cover, and simmer for 20 minutes or until vegetables are fork-tender

4. Finish the Soup

1. Remove from heat and let cool slightly
2. Using an immersion blender, purée until completely smooth
3. Stir in heavy cream
4. Return to low heat and simmer for 2-3 minutes
5. Taste and adjust seasoning with salt and freshly ground black pepper
6. Stir in most of the chopped parsley, reserving some for garnish

5. Serve

Ladle into warm bowls and garnish with:

• Reserved fresh parsley
• A drizzle of cream
• Fresh cracked black pepper
• Optional: crispy croutons or a slice of crusty bread

Pro Tips

• For the silkiest texture, blend the soup for at least 2 full minutes
• Use yellow zucchini for a more vibrant color
• The soup can be made ahead and reheated gently
• Freeze without cream for up to 3 months

Nutritional Information (per serving)

• Calories: 245
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 680mg
• Total Carbohydrates: 20g
• Dietary Fiber: 3g
• Sugar: 6g
• Protein: 5g
• Vitamin A: 85% DV
• Vitamin C: 35% DV
• Calcium: 8% DV
• Iron: 6% DV

This zucchini soup recipe strikes the perfect balance between healthy and indulgent. The combination of vegetables creates a naturally creamy base, while the addition of heavy cream elevates it to restaurant-quality status. Perfect for any season, this soup can be served hot in winter or chilled in summer for a refreshing meal.