Cream of zucchini soup
In winter, there’s nothing better than a hearty, rustic soup or a smooth and creamy vegetable soup to warm you up while boosting your immune system with a generous dose of essential nutrients and vitamins. This cream of zucchini soup is both velvety and flavorful. Even those who don’t usually enjoy zucchini will be won over by this indulgent version.
The addition of potatoes, cheese, and a touch of cream gives it a rich, smooth texture and enhances its flavor. Besides being delicious, this soup is very economical. Perfect for a light dinner, it pairs wonderfully with garlic and herbs croutons, adding a satisfying crunch and extra heartiness.
After the holidays or when trying to maintain a balanced diet, I often replace dinner with a hearty vegetable soup or velouté.
To save time, I buy a large quantity of vegetables, wash and dry them, and then cut them into small pieces for soups, creamy soups, or salads. Although I don’t yet have a professional vacuum-sealing machine, I use freezer bags, but the vegetables sometimes end up wilting.
A friend of mine uses such a machine and manages to keep her vegetables perfectly fresh. She often tells me about it, and I hope to get one soon to make storage easier. It would be great to have well-preserved, ready-to-use vegetables on hand.
Table of Contents
The recipe on video
Ingredients:
- 8 medium zucchinis
- 1 potato
- 6 portions of the laughing cow or other cheese
- 50 g unsalted butter (1.8 oz )
- 200 ml heavy cream ( 7 oz)
- 400 ml whole milk (14 oz) , more or less, depending on desired consistency
- salt and pepper
- Sufficient water for cooking the zucchini and potatoes.
- Sliced sandwich bread to be cut into rounds or already pre-sliced.
- 3 tablespoons olive oil
- dried herbs and garlic (persillade)
Preparation steps :
The croutons:
You can brown them either in a pan or in the oven.
Toss the croutons with olive oil, then brown them in a frying pan over low heat.
Sprinkle with garlic and herbs. Once crisp and golden, transfer to paper towels to drain.
Creamy zucchini soup:
In a large pot, add the zucchini and potato slices along with the butter, 1 teaspoon of salt, and 1 teaspoon of pepper.
Pour in enough water to cover the vegetables, then cook for about 20 minutes, or until tender.
Once cooked, stir in the milk, cream, and Laughing Cow cheese portions. Make sure there isn’t too much water left in the pot, just a little at the bottom, otherwise remove the excess before adding the dairy.
Bring to a gentle boil, then blend until smooth. Adjust the seasoning with salt and pepper to taste, adding more milk if needed.
Serve hot, garnished with chopped chives if desired. For an extra indulgent touch, top the soup with a few pieces of Laughing Cow cheese and a pinch of pepper. You can also serve it alongside brick pastries, like the ones shown in the video.
Cream of Zucchini Soup Recipe
INGREDIENTS
- 8 medium zucchinis
- 1 potato
- 6 portions of the laughing cow or other cheese
- 50 g unsalted butter
- 200 ml heavy cream
- 400 ml whole milk more or less, depending on desired consistency
- salt and pepper
- Sufficient water for cooking the zucchini and potatoes.
- Sliced sandwich bread to be cut into rounds or already pre-sliced.
- 3 tablespoons olive oil
- dried herbs and garlic persillade
PREPARATION
The croutons:
- You can brown them either in a pan or in the oven.
- Toss the croutons with olive oil, then brown them in a frying pan over low heat.
- Sprinkle with garlic and herbs. Once crisp and golden, transfer to paper towels to drain.
Creamy zucchini soup
- In a large pot, add the zucchini and potato slices along with the butter, 1 teaspoon of salt, and 1 teaspoon of pepper.
- Pour in enough water to cover the vegetables, then cook for about 20 minutes, or until tender.
- Once cooked, stir in the milk, cream, and Laughing Cow cheese portions. Make sure there isn’t too much water left in the pot, just a little at the bottom, otherwise remove the excess before adding the dairy.
- Bring to a gentle boil, then blend until smooth. Adjust the seasoning with salt and pepper to taste, adding more milk if needed.
- Serve hot, garnished with chopped chives if desired. For an extra indulgent touch, top the soup with a few pieces of Laughing Cow cheese and a pinch of pepper. You can also serve it alongside brick pastries, like the ones shown in the video.
Thank you for visiting my blog and for your comments.
1 comment
Super bon merci 🤩