Zucchini “Cream” Soup
Creamy, Dreamy Zucchini “Cream” Soup: A Mediterranean Delight
Looking for a light yet satisfying soup that’s packed with flavor? Our Zucchini “Cream” Soup is the answer! This isn’t your typical heavy cream-laden soup; it gets its incredible creaminess from… you guessed it, zucchini! This Mediterranean-inspired recipe is surprisingly easy to make and perfect for a cozy weeknight dinner or a refreshing lunch. It’s a fantastic way to use up summer’s bounty of zucchini and enjoy a healthy, flavorful meal.
This soup is a celebration of simple ingredients. The combination of sweet zucchini, aromatic leeks and garlic, and a touch of lemon zest creates a symphony of flavors that will tantalize your taste buds. The Greek yogurt adds a delightful tang and extra creaminess without the need for heavy cream. It’s a guilt-free indulgence you can enjoy any time of year!
What makes this Zucchini “Cream” Soup special?
- Naturally Creamy: No heavy cream needed! The zucchini itself creates a beautifully smooth and creamy texture.
- Mediterranean Flavors: Leeks, garlic, lemon, and Greek yogurt bring a taste of the Mediterranean to your table.
- Healthy & Nutritious: Packed with vitamins and minerals, this soup is a healthy and satisfying meal.
- Versatile: Enjoy it hot or cold – perfect for any season!
- Easy to Make: Ready in under an hour, this recipe is perfect for busy weeknights.
Serving Suggestions:
- Garnish with a swirl of Greek yogurt and a sprinkle of black pepper.
- Add a drizzle of extra virgin olive oil for extra flavor.
- Serve with crusty bread for dipping.
- For a heartier meal, add grilled chicken or shrimp.
Frequently Asked Questions:
Q: Can I use a different type of milk?
A: Absolutely! You can use any type of milk you prefer – almond, oat, or even coconut milk will work well.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made 1-2 days in advance and stored in the refrigerator. The flavors will actually develop even more over time.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the yogurt and milk, then add those ingredients when reheating.
Q: Is this soup vegan?
A: Not as written, due to the Greek yogurt. You can easily make it vegan by substituting the Greek yogurt with a plant-based yogurt alternative.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender or food processor. Just be sure to work in batches and vent the lid to allow steam to escape.
We hope you enjoy this delicious and healthy Zucchini “Cream” Soup! Let us know in the comments how it turns out for you.
Zucchini “Cream” Soup
Ingredients
- 1 Tbsp Greek extra virgin olive oil
- 1 large white onion chopped
- 1 leek trimmed and chopped
- 2 garlic cloves minced
- 2 pounds zucchini chopped
- 3 cups vegetable broth
- 1 cup water
- 1 lemon zest of
- 1/2 cup Greek yogurt plus more, as desired, for garnish
- 1 cup milk or unsweetened almond or oat milk
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, leek, and garlic, and cook for 3 - 4 minutes until they are translucent.
- Add zucchini and sauté for 5 – 6 minutes, tossing to coat in the oil. Add broth and water. Bring to a boil, then cover and reduce heat to medium.
- Cook for 15 - 20 minutes or until zucchini is very soft.
- Using an immersion blender, puree the soup in the pot.(Alternatively, you can puree it in a food processor and return it to the pot.) Add the yogurt, milk, and lemon zest. Add salt and pepper to taste. Bring back to a simmer, whisking to distribute the yogurt and milk evenly. Remove from heat.
- Serve in bowls, swirl in a teaspoon of yogurt or two if desired, and a little more pepper. Serve hot. Alternatively, you can also chill the soup and serve it cold.
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