Cream of Zucchini Soup

5 from 5 votes

The secret to making this Cream of Zucchini Soup without cream? We add potatoes instead of cream to achieve that luscious, thick, and creamy texture everyone loves.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Bulgarian

Keyword: beef noodle soup, creamy soup, soup recipe, vegetable soup

Servings:

Author: The Modern Nonna

Equipment

Ingredients

3 tablespoons olive oil
1 onion roughly diced
2 carrots roughly diced
1 rib celery roughly diced
1 red bell pepper roughly diced
3 cloves garlic diced
1 zucchini diced
5 small potatoes peeled and quartered
3 teaspoons salt
pepper to taste
1 teaspoon Italian seasoning
5 cups hot water or broth of choice

For the Croutons

5 slices bread I used rye
1 teaspoon salt
1 tablespoon olive oil
½ teaspoon Italian seasoning

Instructions

Start by chopping up all your vegetables. You do not need to dice anything finely or precisely, because everything will be puréed in the end
In a big pot on the stove set to medium-high heat, add to 3 tablespoons of olive oil, and sauté the onions.
Add the carrots, celery, and bell pepper and stir. Add the garlic and stir. Season with salt, pepper, Italian seasoning and stir again. Add the zucchini and potatoes.
Cover with enough water or broth of choice and let it come up to a boil. Reduce the heat to medium low and partially cover it with a lid and let it go for 25 to 30 minutes or until the veggies are soft.
In the meantime cube your bread of choice, add it to a baking sheet lined with parchment paper. Season the bread with salt, Italian seasoning, and a drizzle of olive oil.
Massage with your hands and bake at 400°F (200°C) for 15 minutes or until golden.
Once the soup is done, use a stick blender or blender to blend the veggies and stock in 2 batches.
Pour soup back in to the pot and taste for salt. Serve with the croutons and parsley on top and enjoy.

Video

Nutrition