Among all the velvety soups I prepare throughout the year, the zucchini and potato cream has a special place in my heart… and on my plate. I also love the very delicate lettuce and potato cream, as well as the classic carrot and potato cream, but in the summer, when zucchini are at their peak, I just can’t resist: I end up preparing it at least once a week!
If you’ve been following me for a while, you already know how much I love these kinds of recipes: warm, creamy, comforting… Velvety soups are a true hug on a plate. I prepare them in every season and with every vegetable I find in the basket! In the soups, broths, and velvety soups category, you’ll find many more ideas to try, but let’s get back to today’s recipe: this zucchini cream has won over the whole family! I’ve flavored it with some fresh basil leaves and made it even softer with a spoonful of ricotta, but you can also opt for a touch of grated parmesan.
The important thing is not to forget the final ingredient: a good drizzle of extra virgin olive oil and some crispy bread croutons to complete everything.
In short, simple, healthy, and full of flavor… just the way we like it!
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 339.60 (Kcal)
- Carbohydrates 34.99 (g) of which sugars 3.75 (g)
- Proteins 9.69 (g)
- Fat 19.59 (g) of which saturated 4.41 (g)of which unsaturated 2.82 (g)
- Fibers 4.73 (g)
- Sodium 1,074.36 (mg)
Indicative values for a portion of 385 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
- 4 zucchini (medium)
- 4 potatoes (medium)
- 2 shallots (chopped)
- 4 tablespoons extra virgin olive oil
- 2 cups vegetable broth
- A few leaves basil
- to taste salt
- to taste pepper
- to taste grated parmesan (or creamy cheese)
- to taste extra virgin olive oil (raw)
- croutons
Tools
- High-sided saucepan
- Immersion blender
Recipe: zucchini and potato cream soup
Creamy, light, balanced!
Wash the zucchini and slice them into rings, then peel the potatoes and cut them into cubes.
In a high-sided saucepan, heat the oil and sauté the chopped shallots for a few minutes.
Add the sliced zucchini and the cubed potatoes, sauté for a few minutes, then pour in the broth until the vegetables are covered.
Bring to a boil, then lower the heat and cook over medium heat for about 20-25 minutes.
Once the vegetables are cooked, remove the pot from the heat and blend everything with an immersion blender until smooth. If the mixture is too thick, add more broth.
Season with salt and pepper, if desired add some basil leaves for flavor and return the cream to cook for another 5 minutes or more if it’s too liquidy, until reaching the desired consistency.
Pour the cream into bowls, if desired sprinkle with grated parmesan or creamy cheese like robiola or ricotta.
Add a drizzle of raw oil and serve with cereal bread or oven-baked aromatic croutons.
Storage and Tips
Storage: once completely cooled, transfer the zucchini cream into an airtight container and store it in the fridge for up to 2 days. Before enjoying it again, heat it gently in a saucepan or microwave, stirring well. If it has thickened too much, add a little water or broth.
You can also freeze it (without adding cheeses or dairy products), storing it in freezer-safe containers; it lasts up to two months. To defrost, move from the freezer to the fridge overnight, then heat as above.
Tips: use medium-small zucchinis: they have a more intense flavor than giant zucchinis. For potatoes, prefer those rich in starch cut into regular cubes for even cooking. Instead of basil, you can use parsley or thyme.
FAQ
Do I need to peel the zucchini before cooking?
No, it’s not necessary. Zucchini skin is thin, rich in fiber, and gives a nice green color to the velvety soup.
What ingredients can I add for a more filling dish?
For a complete and nutritious cream, you can enrich it with: cooked legumes (chickpeas, cannellini beans, lentils), grains (rice, farro, barley), soft cheeses (stracchino, robiola, goat cheese) or with a nice poached egg.
Is the zucchini and potato cream suitable for children?
Yes, it’s perfect! It’s soft, delicate, and digestible. For the little ones, you can skip the pepper and maintain a smooth consistency.
