The zucchini soup is a creamy and delicate main course, perfect for warming up on winter days that slowly open up to spring. Easy and quick to prepare, this zucchini and potato soup recipe is also practical to prepare in advance and represents a balanced choice to bring tasty and genuine comfort food to the table. To obtain a thick and silky consistency, a small potato is used, while to enhance the sweet and enveloping flavor of the zucchini, a minimal amount of butter is added to the oil, an ingredient that can easily be omitted to adapt the preparation to personal needs.
If you are wondering how to make zucchini soup, the procedure is simple and accessible to everyone: a few steps and essential ingredients allow you to obtain a creamy and fragrant preparation, ideal for enhancing this vegetable. During the cold season, creams, soups, and vegetable soups are always very appreciated — like the fennel soup, the broccoli soup, or the cauliflower soup — because they allow you to fill up on vitamins with simple and satisfying dishes.
At the same time, zucchini soup can also be reinterpreted in the warmer months: served warm or cold, perhaps with a fresh garnish, as in the cold zucchini and yogurt cream, it demonstrates how versatile this preparation can be in the kitchen. Simple to make and naturally creamy, it is a recipe to always keep at hand: perfect for a light lunch, a comforting dinner, or as a base to personalize according to your taste.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 145.06 (Kcal)
- Carbohydrates 12.27 (g) of which sugars 1.44 (g)
- Proteins 5.76 (g)
- Fat 9.63 (g) of which saturated 3.56 (g)of which unsaturated 1.85 (g)
- Fibers 2.79 (g)
- Sodium 400.39 (mg)
Indicative values for a portion of 312 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Potato Soup
- 24.7 oz zucchini
- 1 potato (small, about 3.5 oz)
- 1 shallot (or half an onion)
- 1.4 tbsp butter
- 2 tbsps extra virgin olive oil
- to taste vegetable broth
- A few leaves mint
- to taste lemon zest (grated, optional)
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Immersion Blender
- 1 Grater
How to Prepare Zucchini Soup
To prepare the zucchini and potato soup, start by washing and trimming the zucchinis. Then cut them into slices (1). Peel the potato and cut it into cubes (2).
Chop the shallot or onion and place them in a thick-bottomed pot, along with the oil and butter (3). Gently sauté over low heat (4).
Next, add the vegetables – zucchini and potatoes – and lightly salt them (5). Also add a pinch of pepper and the mint. Cover them with a little hot vegetable broth and cook them with the pot half-covered for about 10 minutes. When the vegetables are tender (especially check the potatoes), remove the lid and let some broth evaporate (6). If you want a thick and creamy zucchini soup, adjust the liquids before blending, keeping in mind that you can always add more broth later.
Remove the pot from the heat and blend everything while the vegetables are still hot with an immersion blender (7). If you have difficulty blending, you can add more hot broth little by little. In the end, you should obtain a smooth, thick, and velvety mixture (8).
Serve the zucchini soup immediately, garnished with a little freshly grated lemon zest (if you like) and croutons.
Storage
To best store the zucchini soup, transfer it to an airtight container and place it in the refrigerator: it keeps for 2–3 days. Before serving, reheat it over gentle heat, adding a tablespoon of broth or water if necessary to restore the consistency of the zucchini and potato soup.
The zucchini soup can also be frozen after it has completely cooled. Divide it into portions and store it for up to 2 months; to use it, let it thaw in the refrigerator and stir well during reheating.
To best store the zucchini soup, transfer it to an airtight container and place it in the refrigerator: it keeps for 2–3 days. Before serving, reheat it over gentle heat, adding a tablespoon of broth or water if necessary to restore the consistency of the zucchini and potato soup.
The zucchini soup can also be frozen after it has completely cooled. Divide it into portions and store it for up to 2 months; to use it, let it thaw in the refrigerator and stir well during reheating.
Variants
This zucchini soup recipe can be easily customized. For a richer version, you can add pumpkin or sunflower seeds to the finished dish, while for a different aromatic profile, you can use herbs like basil or thyme.
If you prefer a dairy-free zucchini soup, omit the butter and use only extra virgin olive oil, still maintaining a creamy consistency thanks to the potato.
FAQ (Questions and Answers)
Can zucchini soup be prepared in advance?
Yes, you can prepare it a few hours in advance and reheat it just before serving without losing creaminess.
How to make zucchini soup creamy?
To make creamy zucchini soup, blend the vegetables thoroughly and use a small amount of potato, which contributes to the texture without thickeners.
Can zucchini soup be served cold?
Yes, you can enjoy it cold or warm, especially during the hot months, accompanied by light and fresh garnishes.
How much liquid to add to make zucchini soup?
To properly prepare zucchini soup, barely cover the vegetables with broth during cooking to better control the final density (I used about 2 cups); always keep some vegetable broth at a light simmer on hand, which you can add if the broth in the pot evaporates too much.
