Zucchini Cream Soup
Soups • Japanese
Description
A light yet hearty zucchini cream soup, thanks to the addition of cream. You can use both regular zucchinis and all-season zucchini. It's best if they are at the very beginning of ripeness—when the skin is still soft and the insides haven't turned spongy. To prepare the soup, you need minimal effort—there's no need to peel the zucchinis; just chop them into pieces and sauté. Aside from that, it's hard to imagine a simpler dish: sautéed onions and garlic add flavor, the cream provides smoothness, and the carrots contribute a cheerful color so that the soup doesn't look dull in the bowl.
Ingredients
- Vegetable Oil 0 fl oz
- Cream 22% 5 fl oz
- Garlic 2 cloves
- Onion 1 piece
- Potato 2 pieces
- Carrot 1 piece
- Young zucchini 4 pieces
- Chicken Broth 0 qt
- White bread 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Peel the zucchini, potatoes, carrots, and onion, then chop them into bite-sized pieces.
Step 2
In a pot, heat vegetable oil and sauté the onion until translucent.
Step 3
Add the crushed garlic and sauté for another half a minute.
Step 4
Add zucchini, potatoes, and carrots to the pot. Sauté, stirring, for 7 minutes.
Step 5
Add half of the chicken broth and cook until the vegetables are tender.
Step 6
Blend the soup with an immersion blender until it reaches a smooth puree consistency.
Step 7
Add hot cream and broth to the soup until the desired consistency is reached, season with salt and pepper to taste, and heat while stirring.
Step 8
Cut the bread into large cubes, place them on a baking sheet, sprinkle with salt, and drizzle with oil. Bake in an oven preheated to 430°F (428 degrees Fahrenheit) until golden brown, about 7–10 minutes.
Step 9
Serve the soup with croutons and your favorite herbs.
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