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I still remember the first time I had creamy zucchini soup in a little countryside café in southern France. It was a crisp autumn afternoon, and the soup arrived steaming hot—lush, herbaceous, and impossibly smooth. Back home, I tried to recreate it, tweaking and perfecting the recipe until I had something that made me feel like I was back in that sun-drenched kitchen.
This French-inspired zucchini soup is now a cold-weather ritual in our home. It’s simple to make, elegant in flavor, and incredibly versatile. Whether you’re enjoying it with a slice of crusty sourdough or serving it as a dinner party starter, it delivers warmth and sophistication in every spoonful.
🥄 Why You’ll Love This Creamy Zucchini Soup
- ✅ Luxuriously creamy without needing heavy cream
- ✅ Packed with nutrients and low in calories
- ✅ Freezer-friendly and easy to batch cook
- ✅ Subtly herbed with French flavor influences
- ✅ Perfect starter or light main
🛒 Ingredients You’ll Need
Soup Base:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, sliced (about 5 cups)
- 1 medium Yukon gold potato, peeled and diced
- 3 cups vegetable broth (or chicken broth for non-vegetarian)
- ½ tsp salt, to taste
- ¼ tsp white pepper (or black pepper)
For Creaminess:
- ½ cup whole milk or half-and-half (or dairy-free alternative)
- 1 tbsp crème fraîche or sour cream (optional, for serving)
For Garnish:
- Fresh chives or parsley
- Croutons or toasted baguette slices
- Drizzle of olive oil or truffle oil
🥣 How to Make Creamy Zucchini Soup
🕒 Prep Time: 10 minutes
🍳 Cook Time: 30 minutes
🧁 Total Time: 40 minutes
🍽️ Yield: 4 bowls
1. Sauté Aromatics
In a heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Add garlic and stir for another 1–2 minutes until fragrant.
2. Add Vegetables
Add the zucchini and diced potato. Stir to coat with the aromatics and cook for 5 minutes, letting the vegetables begin to soften.
3. Simmer the Soup
Pour in the broth, season with salt and pepper, and bring to a simmer. Cover and cook for 20 minutes, or until zucchini and potato are fork-tender.
4. Blend Until Velvety
Remove from heat. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth and creamy.
5. Stir in Milk or Cream
Return the soup to low heat and stir in milk or half-and-half. Heat gently for 5 minutes without boiling.
6. Serve and Garnish
Ladle into bowls. Garnish with a swirl of crème fraîche, fresh herbs, and crunchy croutons or baguette slices.
🧊 Storage and Freezing
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Cool completely and store in airtight containers for up to 3 months.
- Reheat: Gently on the stove over medium-low heat; avoid boiling to preserve texture.
🍽️ Serving Suggestions
- Appetizer: Serve in small cups with toasted baguette.
- Main Course: Pair with a goat cheese tart or warm grain salad.
- Elegant Dinner Party: Garnish with microgreens and a dash of truffle oil.
🧑🍳 Variations and Add-ins
- Vegan Version: Use coconut milk or cashew cream instead of dairy.
- Protein Boost: Add white beans during the simmering stage.
- Herb Twist: Try adding tarragon, thyme, or herbes de Provence.
🔍 Nutritional Info (Per Bowl, Approximate)
- Calories: 180
- Carbs: 24g
- Protein: 4g
- Fat: 8g
- Fiber: 3g
💡 Pro Tips for Perfect Soup
- Blend thoroughly for ultra-smooth texture—don’t rush this step!
- Choose tender zucchini (small to medium-sized) for best flavor.
- Avoid overcooking after adding milk to prevent curdling.
- Finish with a swirl of flavored oil for gourmet flair.
🍂 Why Zucchini Soup Is Perfect for Fall and Winter
Though zucchini is a summer vegetable, this soup bridges seasons beautifully. The richness from the potato and the warmth of garlic and onion make it an ideal dish for cooler months. French cooking often elevates humble ingredients through texture and balance—this soup does just that.
❓ FAQs About Creamy Zucchini Soup
Can I use frozen zucchini?
Yes! Thaw and drain well before adding.
Can I skip the potato?
You can, but the potato adds body and natural creaminess. Try cauliflower as an alternative.
Can I make it in an Instant Pot?
Absolutely! Sauté, then pressure cook for 8 minutes before blending.
Print
🥣 Creamy Zucchini Soup – A Velvety French-Inspired Comfort for Cold Days
Ingredients
Soup Base:
-
2 tbsp olive oil or butter
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
4 medium zucchini, sliced (about 5 cups)
-
1 medium Yukon gold potato, peeled and diced
-
3 cups vegetable broth (or chicken broth for non-vegetarian)
-
½ tsp salt, to taste
-
¼ tsp white pepper (or black pepper)
For Creaminess:
-
½ cup whole milk or half-and-half (or dairy-free alternative)
-
1 tbsp crème fraîche or sour cream (optional, for serving)
For Garnish:
-
Fresh chives or parsley
-
Croutons or toasted baguette slices
-
Drizzle of olive oil or truffle oil
Instructions
In a heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Add garlic and stir for another 1–2 minutes until fragrant.
Add the zucchini and diced potato. Stir to coat with the aromatics and cook for 5 minutes, letting the vegetables begin to soften.
Pour in the broth, season with salt and pepper, and bring to a simmer. Cover and cook for 20 minutes, or until zucchini and potato are fork-tender.
Remove from heat. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth and creamy.
Return the soup to low heat and stir in milk or half-and-half. Heat gently for 5 minutes without boiling.
Ladle into bowls. Garnish with a swirl of crème fraîche, fresh herbs, and crunchy croutons or baguette slices.