Dinner
Cream of Zucchini Soup
Cream simmers with zucchini, potato, and shallots to create a silky soup that tastes fresh and mild, then finishes with a rich swirl of cream. Toasted whole-wheat croutons add gentle crunch against the velvety broth while chives bring a bright herbal note.
- Total
- 35 min
- Prep
- 5 min
- Cook
- 30 min
- Serves
- 6
Nutrition per Serving
- Calories
- 179
- Protein
- 4g
- Carbs
- 23g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 301mg
Ingredients
- 2 cup cubed rustic whole-wheat bread
- 2 tbsp extra-virgin olive oil, divided
- 1 cup roughly chopped shallots
- 4 cup unsalted vegetable broth or chicken broth
- 1 1/4 lb zucchini (about 3 medium), cut into 1/2-inch pieces
- 1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch cubes
- 1/2 tsp salt
- 1/4 cup heavy whipping cream
- 1 tbsp thinly sliced fresh chives
Instructions
- Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
- Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives. Recipe developed by Jasmine Smith