Turn nearly a kilogram of zucchini into the most luxurious creamy soup you’ve ever tasted! This golden, velvety zucchini soup is so rich and delicious, you won’t even taste the zucchini — yet every spoonful is packed with hidden vegetables and nutrients.
The secret? Perfectly sautéed aromatics, smooth potatoes, carrots, a touch of turmeric, and rich cream (with optional cheese) that blend together into a silky, restaurant-style soup. Paired with homemade crispy croutons, this bowl of comfort is one you’ll want to make again and again.
Ingredients
For the Soup
- 800–900g (1.8–2 lbs) zucchini, cubed
- 3 medium potatoes, cubed
- 2 medium carrots, diced
- 2 medium onions, finely chopped
- 2 large garlic cloves, minced
- 1 tbsp vegetable oil or butter
- 1–1.5L (4–6 cups) water
- 500ml (2 cups) heavy cream or milk + butter
- 1 tsp turmeric powder
- 1 tbsp salt (or to taste)
- ½ tsp black pepper
- 150g (5 oz) hard cheese, grated (optional)
For the Homemade Croutons
- 1 loaf bread, cubed
- 2 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp dried herbs
- ½ tsp pepper mix
Instructions
Step 1: Prepare the Vegetables
- Dice onions, chop carrots, cube potatoes, and cut zucchini into larger chunks (they cook faster than potatoes).
Step 2: Sauté the Aromatics
- Heat butter or oil in a large pot.
- Add onions and sauté 3–4 minutes until golden.
- Stir in garlic and cook 1 minute until fragrant.
Step 3: Add Vegetables & Simmer
- Add carrots, potatoes, and zucchini. Stir to combine.
- Pour in 1–1.5 liters of water to cover vegetables.
- Bring to a boil, then reduce to low heat and simmer for 25–30 minutes until tender.
Step 4: Make the Croutons
- Preheat oven to 200°C (400°F).
- Toss bread cubes with oil, paprika, herbs, salt, and pepper.
- Spread on a baking sheet and bake 10–12 minutes, stirring once, until golden and crispy.
Step 5: Add Cream & Spices
- Stir in cream, turmeric, salt, and black pepper.
- Bring to a gentle boil, then remove from heat.
Step 6: Blend to Creaminess
- Use an immersion blender to puree until silky smooth.
- (Optional: stir in grated cheese for an extra rich, velvety finish.)
Step 7: Serve
- Ladle soup into bowls, top with homemade croutons, and garnish with fresh herbs if desired.
Time, Serving & Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6–8 portions
Per Serving (without cheese):
- Calories: ~220
- Protein: 7g
- Carbs: 28g
- Fat: 10g
Why You’ll Love This Creamy Zucchini Soup
This zucchini soup isn’t just delicious — it’s loaded with health benefits:
- Hidden Vegetable Boost: Nearly a kilogram of zucchini per batch delivers potassium, vitamin C, and folate.
- Immune-Boosting Power: Carrots (beta-carotene), onions (quercetin), and garlic (allicin) create a natural defense blend.
- Heart-Healthy Potassium: Zucchini and potatoes help regulate blood pressure naturally.
- Gut-Friendly Fiber: Multiple vegetables support digestion while the smooth texture makes nutrients easy to absorb.
- Calcium & Protein: Cream and optional cheese add bone-strengthening calcium and satisfying protein.
- Anti-Inflammatory Benefits: Turmeric gives the soup its golden color and healing compounds.
- Low-Calorie Satisfaction: Creamy, indulgent taste with surprisingly light calories.
This restaurant-quality zucchini soup is proof that healthy food can also be indulgent, creamy, and deeply satisfying.
