Zucchini Soup(Sopa De Calabaza)
A creamy zucchini soup with fresh cilantro, roasted poblano, and sweet corn, offering a comforting, flavorful dish perfect for vegetable lovers and fans of Latin-inspired cuisine.
Ingredients
Instructions
- Boil the zucchini in water with chopped cilantro until just soft, then drain.
- In a soup pot, heat butter and sauté the blanched zucchini. Season with salt and pepper to taste.
- Add chicken stock and milk. Cook until the zucchini is very soft, about 15 minutes.
- Puree the soup until smooth. Before serving, add corn kernels and julienned roasted poblano pepper to taste.
Tips & Substitutions
For a smoother texture, blend the soup in batches if necessary. You can substitute the poblano pepper with a bell pepper for a milder flavor. To enhance the taste, consider adding a squeeze of lime juice or a dash of smoked paprika while blending. If you want extra creaminess, replace some of the milk with heavy cream. Fresh herbs like basil or parsley can also elevate the dish.
Serving Suggestions
Serve the soup hot, garnished with additional cilantro or a drizzle of cream for added richness. It pairs beautifully with homemade bread or crispy tortilla chips for dipping. This dish is also a fantastic starter for a Mexican-themed meal, complementing dishes like Enchiladas With Sour Cream Sauce or 5 Pepper Chicken Fajitas (Low-Fat).
Storage & Reheating
Store leftovers 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. If the soup thickens too much, add a splash of chicken stock or water to reach your desired consistency. Avoid microwaving as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Soup(Sopa De Calabaza) contains roughly 2416 calories, with 19g protein, 52g carbohydrates, and 242g fat. It is an excellent source of vitamin C (490% of the Daily Value), iron (151% of the Daily Value), and potassium (67% of the Daily Value). It also contributes 11g of dietary fiber toward your daily target.
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 make this soup vegan?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or vegan butter and using vegetable stock instead of chicken stock. Replace the milk with a plant-based alternative like almond milk or coconut milk for creaminess.
How can I add more protein to the soup?
To add protein, consider incorporating cooked chicken or shredded rotisserie chicken during the cooking process. Alternatively, you can blend in some white beans or chickpeas for a vegetarian option that increases the protein content without compromising flavor.
Can I freeze the zucchini soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove, adding a bit of liquid if necessary.
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).