Zucchini Creme Suppe Recipe

Sometimes, when life gives me zucchinis, I turn them into the luscious soup that turns a chilly day into pure comfort—creamy, dreamy, and oh-so-savory, you won’t believe how something so simple can feel so fancy!

As an admirer of barely-there creamy soups, I take pleasure in whipping up a bowl of Zucchini Creme Suppe. With its smooth combination of zucchini and the heft of heavy cream, this nourishing dish somehow manages to simultaneously be light but hearty.

A drizzle of olive oil and fresh dill make for an irresistible finish.

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats; enhances flavor and satiety.
• Onion: Adds natural sweetness and depth; contains antioxidants and vitamins.
• Garlic: Imparts aromatic flavor; known for immune-boosting properties.
• Zucchini: Low in calories; high in fiber and essential nutrients like Vitamin C.
• Vegetable Broth: Provides a savory base; enhances overall soup flavor.
• Heavy Cream: Adds creaminess and richness; balances flavors for a smooth texture.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchini, sliced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt to taste
• Freshly ground black pepper to taste
• Fresh dill or parsley for garnish (optional)

How to Make this

1. In a big pot, warm up the olive oil over medium heat.

2. Incorporate the diced onion and cook for approximately 5 minutes, until it is no longer opaque and has softened.

3. Blend in the minced garlic and sauté for one more minute, until aromatic.

4. Stirring occasionally, add the sliced zucchini to the pot and cook for about 5 minutes, until the zucchini begins to soften.

5. Add the vegetable broth to the blend and bring it to a boil.

6. Lower the heat to low, cover the pot, and allow it to cook for about 15 minutes, until the zucchini is totally soft.

7. Take the pot off the heat. Use an immersion blender to puree the soup smooth right in the pot. If you don’t have an immersion blender, you’ll need to work in batches and use a regular blender. The soup will not be as smooth and creamy if you try to puree it all at once without an immersion blender.

8. Incorporate the heavy cream, then enclose the salt and freshly ground black pepper to taste.

9. Reheat the soup gently on low heat until it is warmed all the way through. Do not let it reach a boil.

10. Serve the soup hot after dishing it into bowls. If you wish, you may garnish it with fresh dill or parsley.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or regular blender
8. Ladle
9. Bowls for serving

FAQ

• Can I use chicken broth instead of vegetable broth?Certainly! For a more robust flavor, you can use an equal amount of chicken broth.
• Is there a dairy-free alternative for the heavy cream?Coconut milk or a plant-based cream alternative, like soy or almond cream, may serve as substitutes.
• Can this soup be made ahead of time?Without a doubt, the tastes mature even further when prepared a day prior. Heat softly before serving.
• How should I store leftovers?Keep in an airtight container in the refrigerator for no more than 3 days.
• Can I freeze the soup?Yes, omit the cream before freezing. Add the cream when reheating after thawing.
• What other herbs work well for garnish?Basil or chives can be fresh alternatives to dill or parsley.

Zucchini Creme Suppe Recipe Substitutions and Variations

2 tablespoons butter or coconut oil can substitute for 2 tablespoons olive oil.
2 shallots or 1 leek can be used as a substitute for 1 medium onion.
4 medium zucchini can be substituted with:
– 4 medium yellow squash
– 2 medium-sized cucumbers (although the flavor will be different)
1. Substitute 1/2 cup coconut milk for 1/2 cup heavy cream; 2. Substitute 1/2 cup cashew cream for 1/2 cup heavy cream.
Fresh dill or parsley for garnish can be replaced with fresh basil or chives.

Pro Tips

1. For an extra depth of flavor, try roasting the zucchini slices in a 400°F (200°C) oven for about 15-20 minutes before adding them to the pot. This caramelizes the zucchini, enhancing the soup’s overall taste.

2. To enhance the creaminess without adding extra calories, consider blending a small cooked potato with the soup. This will give it a richer texture without relying solely on heavy cream.

3. If you enjoy spicy flavors, add a pinch of red pepper flakes or a teaspoon of your favorite hot sauce while sautéing the onions. This adds a subtle kick to your soup.

4. For a fresh, zesty touch, add a squeeze of lemon juice or a bit of lemon zest right before serving. The acidity will brighten and elevate the flavor profile of the soup.

5. To add a unique twist, incorporate a bit of grated Parmesan cheese into the soup right before serving. Stir it in until melted to add an extra layer of umami flavor.