Unchanged: Creamy Zucchini Soup is made All in One Pot, means you can enjoy sipping on it without worrying about al the dishes! I love creamy soups, they are easy to digest and make a perfect appetizer.
Did I mention its All in one pot, i love the fact that its so fast and easy to make, and turn out very pretty, delicious and flavorful. This soup has a very light texture but it’s very creamy and filling. Even if you don’t add any cream, it will still be creamy. I like to add some half and half cream just to add more flavor and Personally, it tastes better that way. If you’re not using any cream, serve the soup with a spoon of sour cream. You can turn this soup vegetarian by using vegetable broth and bake it dairy free by using your favorite alternative milk.
What do I need to make this recipe?
- 2-3 medium zucchinis, slicd
- 2-3 medium potatoes, cubed
- 1 onion, sliced
- 3 garlic cloves, sliced
- 2 cups chicken or vegetable broth
- 1 cup water
- 2 Tbsp olive oil
- salt and pepper, to taste
- fresh parsley or dill, coarsley chopped (for garnishing)
- 1/2 cup half & half, or sour cream (optional)
How to Make a Zucchini Soup All in One Pot:
- Slice 3 zucchinis and set a few slices aside for garnishing.
- Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
- Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
- Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
- Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
- Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through. (This step is optional.)
- Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
- Decorate each bowl with fried zucchini slices and chopped dill or parsley.
- Serve with toasted bread slices. Enjoy!
If you love vegetarian soups, you’ll love these recipes:
Equipment I Used
All in One Pot Creamy Zucchini Soup
Equipment
- Knife
- Cutting board
- soup pot
- Ladle
- Blender
- Skillet
Ingredients
- 2-3 medium zucchinis sliced
- 2-3 medium potatoes cubed
- 1 onion sliced
- 3 garlic cloves sliced
- 2 cups chicken broth or vegetable broth
- 1 cup water
- 2 Tbsp olive oil
- salt to taste
- pepper to taste
- fresh parsley or dill, coarsely chopped (for garnishing)
- ½ cup half & half or sour cream, optional
Instructions
- Slice 3 zucchinis and set a few slices aside for garnishing.
- Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
- Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
- Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
- Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
- Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through (this step is optional).
- Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
- Decorate each plate with fried zucchini slices and chopped dill or parsley.
- Serve with toasted bread slices. Enjoy!
Nutrition
