Description
Warm, velvety, and packed with comforting flavors, this Creamy Zucchini Soup is the perfect blend of fresh zucchini, aromatic onions, and rich cream cheese. It’s a quick and easy dish that delivers nutrient-rich goodness in every spoonful. Whether you’re enjoying it as a light meal or a cozy appetizer, this silky-smooth soup is guaranteed to satisfy!
Ingredients
Scale
- 2.2 lb (1000 g) zucchini – Fresh, tender zucchini for a smooth texture.
- 7 oz (200 g) onion – Finely diced for depth and natural sweetness.
- 1 clove garlic – Minced for a hint of aromatic flavor.
- 7 oz (200 g) cream cheese – Adds richness and creaminess.
- 1.5 tbsp vegetable oil – Helps sauté the vegetables.
- 1 tsp dried parsley – Brings subtle earthiness.
- ½ tsp dried basil – Infuses a delicate Mediterranean aroma.
- 4 cups (1 liter) hot water – Forms the soup base.
- Salt and pepper (to taste) – Enhances and balances flavors.
Instructions
-
Prepare the Zucchini
- Wash and trim the zucchini.
- Slice it into even-sized pieces.
-
Sauté the Aromatics
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and minced garlic, stirring occasionally.
- Cook for 5 minutes, until soft and fragrant.
-
Cook the Zucchini
- Stir in the zucchini slices, coating them with the onion mixture.
- Cook for another 5 minutes, stirring occasionally.
-
Simmer the Soup
- Pour in hot water and bring to a gentle simmer.
- Let cook for 15-20 minutes, or until zucchini is tender.
-
Blend Until Smooth
-
Add the Cream Cheese
- Reduce heat to low and stir in cream cheese.
- Mix until fully melted and incorporated.
-
Season and Serve
- Stir in dried parsley, dried basil, salt, and pepper.
- Taste and adjust seasoning as needed.
- Serve warm, garnished with extra herbs or a dollop of cream cheese.
Notes
- For a richer taste, use vegetable or chicken broth instead of water.
- For a lighter version, substitute cream cheese with Greek yogurt or coconut cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months and reheat on low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean