The zucchini soup or zucchini cream is a healthy, nutritious, and tasty dish that is easy to make and great both hot and cold. A very simple recipe suitable for everyday cooking, made with zucchinis baked in the oven with onion, garlic, oil, and basil. Once cooked, we blend them with vegetable broth and cream to obtain a creamy, delicate, and tasty soup, delicious on its own or even more appetizing and inviting topped with crunchy croutons and oven-cooked cherry tomatoes. This creates a contrast of flavors and textures that you will surely love!
The process for the zucchini cream is very simple: we bake the zucchinis with red onion, garlic, basil, salt, pepper, and oil. Once cooked, we blend them with vegetable broth and cream. Garnish the zucchini soup with oven-baked cherry tomatoes and golden bread croutons.
A delicious first course to enjoy hot when the temperatures drop, and cold in summer when zucchinis are in season. Moreover, you can prepare large quantities and store it in the fridge to have a meal ready even at the last minute or freeze it so you can heat it whenever you want!
What are you waiting for? Try the roasted zucchini soup or zucchini cream and let us know what you think.
Also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to Prepare Zucchini Soup (Zucchini Cream)
- 4 zucchinis
- 1 red onion
- 1 clove garlic
- 4.2 cups vegetable broth
- 0.4 cup cooking cream
- basil
- extra virgin olive oil
- salt
- pepper
- 10.5 oz cherry tomatoes
- 7 oz rustic bread
- dried oregano
- basil
- extra virgin olive oil
- salt
Tools to Prepare Zucchini Soup
- 2 Baking Trays
- 1 Oven
- 1 Pan
- 1 Stove
- 1 Blender
How to Prepare Zucchini Soup
Start preparing the zucchini cream or zucchini soup by cleaning the zucchinis: after washing and drying them, trim and slice them.
Peel the onion and chop it, and also peel the garlic clove.
Combine the zucchinis, red onion, and garlic in a baking tray and season them with olive oil, salt, pepper, and basil.
Bake at 356°F (180°C) for 35-40 minutes.
Meanwhile, wash and dry the cherry tomatoes, place them in a baking dish or pan, and season with oregano, salt, and olive oil. Bake them in the same hot oven at 356°F (180°C) for 30 minutes.
Cut the rustic bread into slices and then into cubes, and place them in a non-stick pan with some oil. Toast the bread until golden and crunchy croutons are obtained.
When the zucchinis are well cooked, remove them from the oven and place them in the bowl of a blender or mixer.
Add the vegetable broth and cream until a smooth and homogeneous cream is obtained.
Pour the zucchini soup into four deep plates and garnish with some oven-roasted cherry tomatoes and golden bread croutons.
Drizzle with a little olive oil and serve.
Simo and Cicci Recommend
You can store the zucchini soup in the fridge for up to 5 days well sealed in an airtight container, or freeze it.
You can cook the vegetables either in the oven or in an air fryer, or if you don’t want to turn on the oven, you can cook the zucchinis in a pot.
Instead of vegetable broth, you can simply use hot water.
You can use the herbs and spices you prefer, such as mint, marjoram, paprika, or ginger.
You can also cook the cherry tomatoes in a pan or omit them.
If you prefer a thicker consistency, you can add one or two potatoes to the cream. Just peel the potatoes, cut them into pieces, and cook them together with the zucchinis.
You can use lactose-free or plant-based cream for a completely vegetarian version, or you can also omit it.
