Cream of Zucchini Soup is a light and creamy soup made with onions, celery, zucchini, fresh parsley and vegetable broth. No need for any cream in this recipe! Just simmer for a few minutes, then puree the entire mixture into a creamy texture.
This is a terrific homemade soup for those looking for something light, easy and delicious! Great for vegetarians too. Cream of Zucchini Soup is low in calories and low in fat. Perfect to serve on cool days.
Cook up a big pot and freeze a batch for a no-fuss lunch or dinner. A soup that is so tasty, when you yell “soups on” it will surely bring the gang to the table pronto!
Cream of Zucchini Soup is truly a versatile soup for any season. Serve this soup as a light meal along with a sandwich and with a salad on the side. Great way to make a quick dinner for those busy weeknights.
Best of all, it’s creamy and luscious without adding heavy creams or tons of butter, making this soup that much more healthier and enjoyable!
Cream of Zucchini Soup
- 1 Tbsp. olive oil
- 1 onion -chopped
- 2 celery stalks – chopped
- pinch crushed red pepper
- 5 to 6 (7 inch) zucchini – peeled, chopped
- 2 cups vegetable stock
- 2 cups water
- 1 tsp. salt
- 1/2 cup fresh parsley -chopped
- Parmigiano- Reggiano grated cheese
In a large soup pot, heat olive oil. Add and saute chopped onions and celery for about 5 minutes, until onions turn golden brown. Add a pinch of crushed red pepper.
Add vegetable broth, water, salt, parsley and chopped zucchini.
Bring to boil. Cover and simmer for 10 minutes.
Turn off heat and allow soup to cool down a few minutes before you puree.
Transfer in small amounts to a blender or use an immersion hand blender to puree.
Ladle soup into bowls and top with a teaspoon of parmesan cheese on top. Serve.
Serves 4 to 6