Cream of Zucchini Soup – without Cream!
Cream of Zucchini Soup – without Cream is a very light and creamy soup made with zucchini and flavored with a delicious broth made with 5 ingredients (not counting seasonings). No need for any cream in this recipe! Just simmer for 15 minutes, then puree. Best of all, it’s vegan, dairy-free, and keto-friendly!
An Easy Soup… and better!
So my cream of zucchini soup is a terrific soup for those who are looking for something light, easy and nutritious! In fact, it’s the perfect soup to serve everyone – for all ages.
This soup is not only delicious, but it’s also one of those no-fail, crazy tasty, one-pot, low-calorie, and low-fat soups! yep…
And with 6 ingredients (not counting the seasonings) you can easily whip up this soup in minutes for a quick meal.
Even though zucchini is considered a “summer squash,” nowadays, we can conveniently find it in most supermarkets, and all year long.
An Ideal Soup to Freeze
A warm cozy soup is an ideal starter to serve on busy weeknights and all through the fall season.
So with that in mind, why not cook up a big pot and freeze a batch for any future no-fuss lunch or dinner, right?!
Cream of Zucchini Soup can be served with your favorite sandwich or a salad on the side. We enjoy serving a bowl of warm soup along with our Grilled Cheese and Pear Sandwich, or with our Grilled Pimento Cheese Sandwiches to go with it.
Leftovers are perfect too, easy to reheat at any time. And the soup will stay fresh sealed in a container for up to 3 days.
Ingredients Needed:
- Zucchini: at least 5 to 6 (about 7-inches each in length)
- Olive Oil: we prefer extra virgin olive oil with our soup recipes. Any good quality olive oil will suffice. You need a little olive oil to sauté the veggies.
- Onion: 1 medium size is enough to give flavor.
- Celery: we prefer some celery with this soup, and 2 stalks is sufficient. If you like to add in a few more stalks, that’s OK too.
- Broth: we prefer to make our soups using a low-sodium vegetable stock or broth, along with bottled water. This will help us control the amount of sodium in our soups.
- Fresh Parsley: fresh herbs like parsley go perfect with a zucchini soup. It gives an extra boost in flavor.
- Seasonings: you will only need some salt and cayenne pepper to flavor the soup.
How To Make It?
Our full recipe card is located at the bottom. But let’s discuss the steps briefly, so you’ll understand what’s involved before you start:
- In a large soup pot, heat olive oil. Add chopped onions and celery and cook for about 5 minutes, until onions are softened and turn golden.
- Add the vegetable broth, water, salt, cayenne pepper, parsley, and chopped zucchini. The liquid should be leveled with the chopped vegetables. If the liquid is lower, then add additional water or broth. Bring to boil. Cover with a lid and lower heat to a low simmer and set your clock to 15 minutes.
- Soup is done in 15 minutes! Turn off heat and allow soup to cool down a few minutes before you puree. Transfer in small batches to a blender, or use an immersion hand blender to puree. Taste the soup and adjust for salt. Ladle soup into bowls and serve. Optional, serve with grated Parmesan cheese at the table. Serve warm. Serves 4 to 6
FAQ’s
1. Do we need to peel or scrape the zucchini? Not every recipe requires to peel or scrape, and it’s certainly not mandatory with this recipe. It depends on whether you buy organic or not, or whether you prefer to remove the skins or not.
2. How do we store leftovers? First, allow the soup to cool completely before transferring to a sealed container. Then keep it chilled in your refrigerator, it will stay fresh up to 4 days.
3. How to freeze it? Once the soup is fully cooled. Then transfer to airtight containers and freeze. It will freeze well, and for up to 3 months.
Soup for Lunch or Dinner
Your family will love our Cream of Zucchini Soup without Cream. It is one of the many soups we enjoy whipping up!
Best part? It’s creamy and luscious without adding heavy creams or tons of butter, making this zucchini soup that much healthier and enjoyable!
Cheers!
Try these next!
- Easy Brussels Sprouts Soup
- Curried Carrot and Sweet Potato Ginger Soup
- Easy Broccoli Zucchini Soup
- Creamy Broccoli Soup – without the Cream!
- Roasted Garlic, Parsnip & White Bean Soup
Hello Friends! Are you cooking or baking with us? If you try our recipe for cream of zucchini soup without cream, please let us know and leave a comment below and a star rating on the recipe card! Snap a photo and hashtag it on Instagram @2sistersrecipes, and Pinterest. We’d love to share them with the world.
Cream of Zucchini Soup - without cream!
Cream of Zucchini Soup is a light and creamy soup made with fresh chopped zucchini, celery, onions, fresh parsley, and vegetable broth. No need for any cream in this recipe! Just simmer for 15 minutes, then puree into a creamy texture. Best of all, it's vegan, dairy-free, gluten-free, and keto-friendly!
Ingredients
- 1 Tbsp. olive oil
- 1 onion -chopped
- 2 celery stalks - chopped
- dash of cayenne pepper
- 5 to 6 (7 inches, thin or medium size) zucchini - rinsed, chopped
- 2 cups vegetable stock
- 2 cups of water
- 1 tsp. salt
- 2/3 cup fresh parsley -chopped
- Optional: grated Parmigiano-Reggiano cheese, for serving
Instructions
- In a large soup pot, heat olive oil. Add chopped onions and celery and cook for about 5 minutes, until onions are softened and turn golden.
- Add vegetable broth, water, salt, cayenne pepper, parsley, and chopped zucchini. The liquid should be leveled with the chopped vegetables, if it's lower, add additional water or broth.
- Bring to boil. Cover with a lid and lower heat to a low simmer and set your clock to 15 minutes. Soup is done in 15 minutes!
- Turn off heat and allow soup to cool down a few minutes before you puree.
- Transfer in small batches to a blender, or use an immersion hand blender to puree. Taste the soup and adjust for salt.
- Ladle soup into bowls and serve. Optional, serve with grated Parmesan cheese at the table. Serve warm.
- Serves 4 to 6
Nutrition Information:
Yield: 6 servings Serving Size: 1 cupAmount Per Serving: Calories: 57
Happy and Healthy Cooking! 🙂
Thanks for stopping by!
Anna and Liz
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I’ll definitely be doing this one. Soup weather is here again! Thank you!
And it’s here too! We’ve had a very unusual cool weather for September and October this year. Thanks, Sandra!
Tricia, I too have used mashed beans as a thickening agent, especially with mixed vegetable soups -to hide the beans from the kids when they were little.
Sounds great and I'm into making soups these days. I also like to add cannellini beans (mashed) to act as a thickening agent. Wonderfully beautiful!
Thanks Mary !
This sounds really lovely – I've never made soup from zucchini – can you believe it! such a great idea and I love that you didn't use cream!Mary x