Cream of Zucchini Soup

5 from 10 votes

Cream of Zucchini Soup

Simple and savory, this cream of zucchini soup is made with roasted zucchini, onions, and garlic, then blended with rich, heavy cream to create a velvety texture. It's bursting with flavors, and it's perfect for a cozy meal.

Prep Time10

Cook Time15

Total Time30

Course: Soup

Cuisine: American

Keyword: creamy soup, creamy zucchini soup recipe, zucchini soup

Servings:

Author: Katerina | Diethood

Ingredients

1 pound zucchini sliced or chopped
1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion diced
4 cloves garlic minced
2 tablespoons chopped fresh parsley
½ teaspoon fresh thyme leaves
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 to 4 cups low sodium vegetable broth
1 cup heavy cream you can also use Half & Half
4 slices bacon diced and cooked to a crisp, for serving
croutons for serving, optional
chopped fresh parsley for garnish

Instructions

Preheat the oven to 425˚F and line a baking sheet with parchment paper or foil.
Toss the chopped zucchini with olive oil and transfer them to the baking sheet. Roast for 10 to 11 minutes or until tender.
In the meantime, melt the butter in a Dutch oven or soup pot.
Add onions to the melted butter and cook for 2 to 3 minutes or until tender. Stir in garlic and cook for 15 seconds. Stir in parsley, thyme leaves, salt, and pepper.
Stir the roasted zucchini into the pot and cook for a minute. Pour in the vegetable broth and bring to a boil.
Cover the pot and reduce heat to a simmer; simmer for 5 to 7 minutes.
Remove the cover and, using an immersion blender, blend the soup until it is creamy and smooth. You can also use a regular blender.
Return the blended soup to the pot and stir in the heavy cream; cook for a minute or two or until heated through.
Taste the soup for salt and pepper; adjust accordingly.
Ladle the soup into bowls. Garnish it with cooked crumbled bacon, croutons, and parsley, and serve.

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