Cream Of Zucchini Soup
A creamy, comforting zucchini soup with delicate flavors of onion and parsley, perfect for a light lunch or starter for any season.
Ingredients
Instructions
- Combine zucchini, water, minced onion, parsley flakes, and one chicken bouillon cube in a pot.
- Cook until the zucchini is tender and only a small amount of water remains.
- Put the cooked mixture through a blender until smooth; set aside.
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in the half and half, cooking until the mixture is thickened.
- Add the blended zucchini mixture to the sauce, stirring well.
- Season with pepper to taste and heat through before serving.
Tips & Substitutions
To enhance the flavor, consider adding garlic or a pinch of nutmeg while blending the zucchini. If you're out of chicken bouillon, vegetable bouillon works well for a vegetarian version. You can substitute half and half with whole milk or a dairy-free alternative for a lighter option. If you prefer a chunkier texture, reserve some cooked zucchini before blending and stir it in at the end.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of fresh parsley or croutons for added texture. It pairs beautifully with a side salad or crusty bread. For a heartier meal, consider serving it alongside grilled cheese or browse more American recipes for additional ideas.
Storage & Reheating
Store any leftover Cream of Zucchini Soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covering it loosely to avoid splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Zucchini Soup contains roughly 155 calories, with 2g protein, 14g carbohydrates, and 10g fat. Note that it is relatively high in sodium, at 1126mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Cream of Zucchini Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove, adding a little extra liquid if necessary.
What can I use instead of chicken bouillon?
If you prefer not to use chicken bouillon, you can substitute it with vegetable bouillon for a vegetarian option. Alternatively, homemade stock or broth can be used, adjusting the water accordingly to maintain the right consistency.
How can I make the soup creamier?
For a creamier texture, you can increase the amount of half and half or add a splash of heavy cream. Blending the soup thoroughly also helps achieve a smooth consistency. Additionally, incorporating cooked potatoes can enhance creaminess without altering the flavor significantly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).