Creamy Zucchini Soup with Crunchy Croutons

Step-by-step method

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At a glance

This creamy zucchini soup comes together in under 30 minutes with straightforward cooking—you're sautéing onion, simmering zucchini in broth and cream, and blending until silky smooth. The most important thing is getting that velvety texture right when you blend, and then you'll want to top each bowl with crispy croutons for a satisfying crunch.

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    Sauté the onion

    Finely chop the onion. Heat a pot, add about two tablespoons of oil, and sauté the onion until softened.

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    Cook the zucchini

    Cut the unpeeled zucchini into small cubes. Add it to the pot with the onion, stir, and cook for a few minutes. Season with salt and pepper, then add the garlic. Stir well, then pour in the vegetable stock and cream. Simmer for about ten minutes.

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    Blend

    Blend the cooked soup with a hand blender, or transfer it to a stand blender. It should turn out completely smooth.

Creamy Zucchini Soup with Crunchy Croutons

bohynekuchyne
Active time total 30 min
Prep 5 min Cook 25 min
8 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

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About this recipe

For me, autumn is the season of warm, hearty soups. Whether you go for a rich meat broth, a fragrant potato soup, kulajda, a bean soup, a creamy soup, or really any soup at all, it's bound to warm you up on a cold day. At our house, though, it's soup season all year round, because our little girl Žofka is an absolute soup fanatic.

Gluten-free Vegetarian Soups Warming & cozy

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