Creamy zucchini soup
- Share via
Vegetable purees make nice soups that taste and feel rich, but use only a little added fat. For this vegetarian soup, cook zucchini in a combination of water and vegetable broth to allow the flavor of the zucchini to come through. Puree the soup in a blender or use a hand-held immersion blender to puree it right in the saucepan. All you’ll need is a couple tablespoons of whipping cream to turn this simple mixture into a soup that seems rich and creamy, even though it could be diet food.
Spray a 5-quart saucepot with the nonstick cooking spray. Add the olive oil and heat over medium heat until hot. Stir in the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook an additional minute, stirring. Add the zucchini and cook 2 minutes, stirring.
Stir in the vegetable broth and the water and bring to a simmer. Reduce the heat to medium-low, cover and simmer until the zucchini is quite tender, about 15 minutes.
Puree the soup mixture in a blender. Add the cream and blend again. Add the salt, blend and adjust seasoning if needed.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
