My Favourite Soups
It’s called Zucchini in North America, Australia and Germany, courgette in the UK, New Zealand and other countries, baby marrow in South Africa and squash in Scandinavian countries. It can be used for virtually any type of cooking or salad from cakes, breads and muffins, to soups and stews to French fries. It’s also easy to grow because it germinates easily and matures within two months.
In this recipe, the onion is fried in butter until soft, then zucchini is added, sautéed, and simmered for about 10-15 minutes in broth, then blended into a puree. At this stage you can choose to add cream, sour cream or yoghurt and serve the soup hot. It can also be chilled and served cold during hot summer days. I wish you a happy soup eating or should I say drinking, and a wonderful weekend. How quickly the week comes and flashes by!
- Ingredients
- 40g butter
- 1 large onion finely chopped
- 2-3 cloves garlic crushed
- 500g (4 medium) zucchini (courgette) thinly sliced
- 2 cups vegetable broth (stock)
- Salt and freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- 1-2 tablespoons lime Juice (taste after adding the first one)
- Finely grated rind (zest) of 1 lime
- ½ cup whipping cream (35%, double cream)
- 1 tablespoon chopped fresh basil or parsley
- Croutons and extra Parmesan to garnish
Please always assemble ingredients before you start
Melt the butter in a pot or saucepan, and the onion and garlic and cook gently for 5 minutes, until soft.
Add the courgettes (zucchini) and cook for 5 to 10 minutes.
Add 3 cups of stock and simmer for 20 minutes.
Blend soup until smooth. Return to pot, add lime juice and rind, parmesan and cream and heat until piping hot. Season to taste and add more Parmesan or cream if desired. Add basil (or parsley) just before serving. Sprinkle some Parmesan on top, if you like.
Serve and garnish with croutons
The soup was exceptionally nice
Cream of Zucchini Soup
Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4
Ingredients
- 40g butter
- 1 large onion finely chopped
- 2-3 cloves garlic crushed
- 500g (4 medium) zucchini (courgette) thinly sliced
- 2 cups vegetable broth (stock) or water and bouillon cube
- Salt and freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- 1-2 tablespoons lime Juice (taste after adding the first one)
- Finely grated rind (zest) of 1 lime
- ½ cup whipping cream (35%, double cream)
- 1 tablespoon chopped fresh basil or parsley
- Croutons and extra Parmesan to garnish
Instructions
- Melt the butter in a pot or saucepan, and the onion and garlic and cook gently for 5 minutes, until soft. Add the courgettes (zucchini) and cook 10 minutes. Add 2 cups of stock (broth) and simmer for 10 minutes.
- Blend soup until smooth. Return to pot, add lime juice and rind, parmesan and cream and heat until piping hot. Season to taste and add more Parmesan or cream if desired. Add basil (or parsley) just before serving. Sprinkle some Parmesan on top, if you like.
- Last Updated: September 19, 2018
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Yum! It’s definitely the right weather down here for some of that soup!
Mmm the weather here is rather hot so I’m eating a lot of chilled soups. This one can be chilled too. Have a great weekend!
Liz
Could anyone love this soup more than I actually do? I seriously doubt it, Liz! Yours is almost identical to my recipe. One of the best things in the world! ❤
Besos
I love cream of soups. They are always so creamy and satisfying. Please link me to your soup. I wish you a happy week!
liz
Thank you, Liz. My soup is not published on the blog; just a daily meal at home, but everybody loves it! Who wouldn’t?
I guess I would love it too, Rosa. You are a wonderful cook and I love your blog! Enjoy the rest of the week!
liz
Gorgeous soup Liz.
Hi Sonal,
Thank you!
Liz
This looks good. For some reason, I’d have an urge to add potato to it. Is it very thick? Maybe I’ve had it before – can’t remember just now.
Hi Lignum,
You can add as many potatoes as you wish. The soup will be even thicker. It;s not very thick. You’ve probably had the soup. Can we remember all we’ve eaten? have a lovely weekend!
Liz
Brilliant idea. We have been eating quite a bit of zucchini lately, also yellow squash. Gee, we are having it again tonight! The tomatoes are starting to come in too. Tomato salad for dinner last. Ought and again at lunch again today!
Mama D,
How is your zucchini eating spree? I can just imagine the amount of tomatoes you’ll be harvesting from those 51 plants wow! you should make lots of chilled soups and salads. I envy you….enjoy the week!
Liz
Yummy, excellent soup!
Thank you!
Liz
interesting! thanks for the post
Thanks for visiting!
Liz
I’m collecting zucchini recipes while waiting for ones from my garden. This sounds delicious!
Oh what a wonderful idea. I wish you a happy zucchini eating spree…please mail me some!
Liz
Looks delicious. I love squash, but have never heard of squash soup, thanks for the inspiration.
Have a very happy summer. 🙂
Ha ha now you’ve heard of squash soup. I wish I could ladle some for you to taste. Have a happy summer too. I’m praying for a cool one…best wishes!
Liz
If it ever gets to be winter here again . . . I will go back to making soup! This looks very appealing. Maybe I could make it cold for now. There are plenty of zucchini around. And we have a Mexican Grey Squash here that is similar in taste and texture, but looks a bit different. I make that a lot with mushrooms and onions as a side dish. Leftovers could be easily morphed into soup.
Virtual hugs,
Judie
Hi Judie,
It’s a pleasure to see you. I’ve been so lazy I can’t remember the last time I posted. I had mine chilled, but sometimes I have it hot. I haven’t heard of the Mexican grey squash (oh no I’ve just googled and I know it). That reminds me I need to make some mushroom soup. I hope you’re enjoying your weekend.
Liz
I have a bumper crop of zucchini and was just looking for a good recipe! Thanks. I am going to give this a try.
I wish you a happy trying I’ve made soup with virtually every veggie on the planet. Have a fantastic weekend!
Liz
I agree with, Sarah. There is nothing fairer. Have a wonderful weekend!
Thank you. You too, have a great weekend!
Liz
What Sarah said! I hate to admit this, but I have never thought to use zucchini in soup….oh, I’ve used it in combination with other vegetables in a beef or chicken soup but as a stand alone….no! I think you are what is termed a thinker outside the box. I seem to go for the same old all the time, tried tested and true. I wonder is it because I am afraid of failure? You sure are a good leader in this field Liz, and I’ve become a follower! lead on General! LOL. It’s a lovely sunny morning….so far!
Hi Sandy,,
There was a time I used to think Zucchini couldn’t be used for soup. But look at all those fruits we bbq or grill like pineapples, figs, apricots, plums, pears, apples etc. The soup actually tastes very nice. My son seems to love creamed soups, I just saw someone baking avocado and lentil patties (that is new to me). I love trying foods even when I go out even though I admit 50% of the time I always tell my companions: “please never order what I ate just now. It tastes horrible” Our day is superb….I am all smiles. Wish you a fabulous weekend, Sandy. Thanks so much for your gracious nature!
Liz
This looks fantastic Liz, I love Zucchini and I am gonna try this soon 🙂
Malar
Thanks. Hope you like it the way I did!
Liz
What a nice way to use zucchini! I love the addition of lime. You are so creative!
Thank you so much. How is your weekend?
Liz