Creamy Zucchini Soup

Elena Butuc

Kids absolutely adore this zucchini soup, a fact well-proven not only with my daughters but also with other children of various ages. Initially, we adults weren’t huge fans, but over time we grew to appreciate its unique taste and now it’s a staple in our family’s menu.

Although it started as a simple improvisation, I have been preparing it for many years with successful results and frequent requests for the recipe. It seemed too simple to dedicate a recipe page to it, but as you’ll see in the steps, it’s incredibly easy to make. You can easily adjust it to your taste by altering the proportions of the vegetables and water, adding your favorite spices, salt, croutons, and enjoy!

If you skip the cream cheese, it turns into a delicious and quick vegan soup.

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Ingredients

Metric US

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Zucchini

3 pieces

●

White onion

1 piece

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Potatoes

5 pieces

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Celery root

0.5 pieces

or 2 stalks of Apio celery

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Parsnip

1 piece

optional

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Laurel leaves

2 pieces

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Cream Cheese

3 tbsp

such as Philadelphia, can be omitted or replaced with 200ml of 30% fat cream

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Salt

1 tbsp

to taste

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Chopped parsley

2 tbsp

or dried parsley

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Extravirgin olive oil

100 ml

Step by step

Step 1

Prepare, peel, and wash all the vegetables for the soup.

Step 2

Chop them into large pieces and place in a 4-5 liter pot.

Step 3

Pour in just enough water to cover the vegetables.

Step 4

Add 2 bay leaves.

Step 5

Pour in the olive oil (or any other preferred oil).

Step 6

Place the pot on the stove, and once it starts boiling, reduce the heat and let it simmer for 1 hour until all the vegetables are well-cooked and tender.

Step 7

Meanwhile, prepare homemade croutons (here's my recipe) using any bread at hand; I made mine with sourdough.

If short on time, feel free to use store-bought croutons or simply break some breadsticks into pieces.

Step 8

Once the vegetables are cooked, remove the pot from the heat, take out the bay leaves, and discard them.

Step 9

Add 3 tablespoons of cream cheese, or 200ml of 30% fat cream.

Omit these for a vegan version.

Step 10

Blend everything thoroughly with an immersion blender until the soup is smooth and all the vegetables are pureed finely.

For a thicker soup, ensure you add less water at the beginning. We like it moderately thick, and may dilute it by adding a bit more water after blending.