Creamy Zucchini Soup

This zucchini soup has an amazing savory flavor, fresh vegetables, and is topped with the perfect drizzle of cream. Healthy and hearty, each spoonful will have you hooked with its silky-smooth goodness! Nothing warms the soul quite as well as a bowl of homemade soup. My asparagus, mushroom, and butternut squash bisque are more tried…

Creamy Zucchini Soup

This zucchini soup has an amazing savory flavor, fresh vegetables, and is topped with the perfect drizzle of cream. Healthy and hearty, each spoonful will have you hooked with its silky-smooth goodness!

Nothing warms the soul quite as well as a bowl of homemade soup. My asparagus, mushroom, and butternut squash bisque are more tried and true soups ready to ring in cooler temperatures! Without a doubt, you’ll love them all!

2 bowls of zucchini soup drizzled with cream.

Zucchini Soup Recipe

Zucchini dishes have been on repeat at my house this summer. I have loved having it on hand! It can upgrade any meal and add a healthy touch. Zucchini gratin, lasagna, and zoodles are just a few of my favorites. But now that nights have been cooling down, I can feel myself going into full soup mode. This creamy zucchini soup has been the best comfort food, and even with cream added, it is a low-calorie meal! For these reasons, I have been using up all of my leftover zucchini and making big batches of zucchini soup to eat and store. It heats up beautifully! Perfect for busy nights when you don’t know what to make.

And the best part of it all? Creamy zucchini soup only needs a handful of super simple ingredients to make. When boiled down, zucchini is irresistibly creamy on its own. Because of this, you can even make a dairy-free variety and omit the cream! I think adding a pop of cream, butter, or even olive oil just gives it a little extra indulgence. Whatever route you choose, the end result is going to be rich, creamy heaven. The Italian seasoning and fresh taste of zucchini in this soup really make it shine. I know you will be obsessed with this soup like I am! It is the perfect, tasty dish to transition from summer to fall. Let’s get cooking!

Ingredients for Easy Zucchini Soup

This recipe uses the most simple of ingredients. The great thing is, it can easily be customized! You can add additional vegetables or even meat to craft the zucchini soup of your dreams. There are also dairy-free and vegetarian varieties, making this a dish for everyone! Your family will love it. Individual measurements can be found in the recipe card below!

  • Zucchini: Small or medium-sized zucchini work best in this recipe. You’ll want them cut down into quarter pieces.
  • Onion: You’ll need one small onion, also cut into quarter pieces. I recommend using yellow or sweet onions here. They give soups a hint of sharp flavor with a hint of sweetness!
  • Chicken Broth: This is the savory base of your soup. You can also use vegetable broth as a vegetarian substitute!
  • : This is my personal blend of basil, oregano, rosemary, marjoran, and thyme. I love making this at home to personalize my blend! It works in so many different recipes. Anything from potatoes, chicken, to vegetables, and more! You’ll love it!
  • Parmesan: Parmesan adds a delicious sharp flavor with a hint of nuttiness. Cheese makes everything better!
  • Heavy Cream: For a little extra richness, drizzle heavy cream into your soup.
  • Salt and Pepper: Add to taste. Salt and pepper will help to enhance the overall flavor of your zucchini soup.

How to Make the Best Zucchini Soup

This recipe is great for using up leftover zucchini and any meat and veggies you may have in your fridge! It is beyond easy and ends up creamy and delicious every time! Honestly, this recipe is so good it’s the kind of thing you’ll want to make all year long.

  1. Cook Vegetables and Broth Together: Let’s start! First, in a large pot, add the zucchini and onion. Next, add the chicken broth Italian seasoning and bring to a boil. Reduce heat and let simmer for 15-20 minutes or until the onion and zucchini is tender.
  2. Blend and Serve: Using a blender or immersion blender, blend until the soup is smooth and creamy. Then, add in the parmesan cheese and heavy cream and stir until heated through. Finally, salt and pepper to taste and serve.
Process shots of adding vegetables, broth, and spices to a large pot and blending.

Zucchini Soup Tips and Information

Here are some tips and tricks for making the most delicious zucchini soup possible! With how healthy, easy, and absolutely delicious it is, your family won’t be able to get enough!

  • Extra Ingredients: This soup is so versatile! You can add basically anything you’d like, but a few of my suggestions are sliced carrots, potatoes, chopped bell peppers, and a protein of your choice.
  • Additional Flavors: For extra richness, you can add butter and/or a drizzle of olive oil to your soup. You can also customize the flavor to your liking by adding more Italian seasoning and fresh herbs. For a little heat, sprinkle in some ground cayenne pepper!
  • Zucchini Sizing: I recommend picking zucchini that is on the smaller size. The bigger your zucchini is, the more likely it is to be seedy. Larger zucchini also has tough skin. So if you are making soup with a big zucchini, peel it first for best results.
  • Benefits: In addition to being absolutely delicious, zucchini is a super healthy veggie! It’s rich in vitamins and minerals, antioxidants, and is heart-healthy! Zucchini is also full of water to help hydrate and aid your digestive system. Another reason why this soup is the best!

My Favorite Soup Sides

We all love a good soup, but what about the bread for dipping? Whether you choose crostini, toast, breadsticks, crackers, or a roll, these sides add delicious texture and a fun element to the experience of eating soup. Once you try some of these mouthwatering sides, you’ll never eat soup by itself again!

Crostini

Copycat Olive Garden Breadsticks

20 Minute Italian Bread Twists

Easy Homemade Garlic Knots

Scooping creamy zucchini soup with a ladle.

Storing Leftover Cream of Zucchini Soup

This soup is perfect for storing. It refrigerates well and also freezes, giving you a quick and delicious option for dinners!

  • In the Refrigerator: Store soup in an airtight container for up to 3 days.
  • In the Freezer: You can store your soup in an airtight container for up to 3 months. Let it thaw in the fridge overnight before reheating. Some separation may occur, so give it a good stir before serving.
  • Reheating: My favorite way to reheat this soup is on the stove over medium heat. I just stir it occasionally until it is completely warmed through. You can also pop it in the microwave! I like to start at 1 minute, stirring every 30 seconds, and then add additional time until it is completely warm. The more soup you are reheating, the longer this process will take.

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Print

Creamy Zucchini Soup

This zucchini soup has an amazing savory flavor, fresh vegetables, and is topped with the perfect drizzle of cream. Healthy and hearty, each spoonful will have you hooked with its silky-smooth goodness!
Course Dinner, Main Course, Soup
Cuisine American
Keyword zucchini soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 332kcal
Author Alyssa Rivers

Ingredients

  • 3 pounds zucchini quartered
  • 1 small onion quartered
  • 4 cups chicken broth vegetable also works
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan grated
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions

  • In a large pot add the zucchini and onion. Add the chicken broth Italian seasoning and bring to a boil. Reduce heat and let simmer for 15-20 minutes or until the onion and zucchini are tender.
  • Using a blender or immersion blender blend until the soup is smooth and creamy. Add in the parmesan cheese and heavy cream and stir until heated through. Salt and pepper to taste and serve.

Nutrition

Calories: 332kcal | Carbohydrates: 16g | Protein: 11g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1111mg | Potassium: 1164mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1666IU | Vitamin C: 79mg | Calcium: 267mg | Iron: 2mg
Source : The Recipe Critic More   

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Apple Cinnamon Bread Pudding

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual […] The post Apple Cinnamon Bread Pudding appeared first on Budget Bytes.

Apple Cinnamon Bread Pudding

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual slices of French toast in a skillet, and it’s a great way to use up leftover stale or day-old bread. Win-win! So let me show you how it’s done.

Originally posted 5-5-2010, updated 9-18-2021.

Is Bread Pudding for Breakfast or Dessert?

There are many, many different versions of bread pudding, some of which are downright decadent. You’ll even see it on the dessert menu in a lot of restaurants across the south (usually drenched with a delicious bourbon sauce). The version I’m presenting here is the kind I grew up eating for breakfast. It has milk instead of heavy cream, fewer eggs, and a lot less sugar. The addition of applesauce to the custard also keeps things a little lighter and more toward the breakfast end of the spectrum. All of that said, I would still consider it a sweet, special occasion type of breakfast.

What Kind of Bread to Use for Bread Pudding

It’s important to use a hearty bread for bread pudding rather than a soft white sandwich bread. Softer bread will disintegrate in the custard and won’t give you the nice toasty edges on top. Bread pudding is the perfect way to use up leftovers from your loaves of Italian bread, baguettes, or any hearty artisan loaf you may have. And if you don’t have enough leftover bread from one loaf, tear that bread into pieces, pop it into a freezer bag, and save it in the freezer for later when you do have more bread!

What Else Can I Add?

The classic apple cinnamon flavor of this bread pudding is a great base to add even more flavor. You could toss in a handful of walnuts or pecans, or maybe even some dried cranberries. If you want more texture in your bread pudding, try chopping up a fresh apple and stirring that into the mix. If you want to go more toward the dessert route, you could top your bread pudding with a cream cheese icing or caramel drizzle! 

Overhead view of a piece of bread pudding on a plate next to the casserole dish

Close up of a fork cutting into a piece of apple cinnamon bread pudding

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding (also known as French Toast Casserole) is a rich and sweet breakfast treat or after-dinner dessert!
 
Total Cost $5.54 recipe / $0.92 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 377kcal
Author Beth - Budget Bytes

Equipment

  • Liquid Measuring Cup
  • Measuring Cups Spoons
  • Meat Thermometer

Ingredients

  • 6 cups bread pieces $1.98
  • 2 cups milk $0.80
  • 4 large eggs $0.84
  • 1.5 cups applesauce, divided $0.89
  • 1 tsp vanilla extract $0.28
  • 1/3 cup sugar $0.11
  • 1 tsp cinnamon $0.10
  • 2 Tbsp butter $0.18
  • 1/3 cup raisins (optional) $0.36

Instructions

  • Preheat the oven to 325ºF. If your bread is not already in pieces, tear or cut the bread into one-inch pieces.
  • Spread the bread pieces out on a baking sheet and bake in the preheated oven for about 10 minutes to slightly dry the bread. After baking, let the bread cool for a few minutes to allow the remaining steam to evaporate.
  • While the bread is drying in the oven, prepare the apple cinnamon custard. In a medium bowl, whisk together the milk, eggs, 1 cup of applesauce, vanilla extract, sugar, and cinnamon.
  • Transfer the par-baked bread to a large bowl, add the raisins, then pour the apple cinnamon custard over top. Stir to combine and allow the bread to soak for at least 15 minutes to absorb all of the custard.
  • Meanwhile, use 1 teaspoon of the butter to grease the inside of a two-quart casserole dish. Transfer the soaked bread to the casserole dish and spread it out evenly. Cut the remaining butter into chunks and sprinkle it over the bread pudding.
  • Bake the bread pudding for 45 minutes, or until the internal temperature reaches 160ºF.
  • After removing the bread pudding from the oven, add the remaining ½ cup applesauce in dollops on top of the bread pudding. Serve warm.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 57g | Protein: 13g | Fat: 12g | Sodium: 410mg | Fiber: 4g

How to Make Bread Pudding – Step by Step Photos

Bread being cut into squares

Preheat the oven to 325ºF. Tear your bread into one-inch pieces. You’ll need about 6 cups of torn bread.

Torn bread pieces on a baking sheet

Place the torn bread pieces on a large baking sheet and bake in the preheated 325ºF oven for about 10 minutes to dry it out. Let the bread pieces cool for a few minutes after baking. This will allow the rest of the steam to evaporate and dry the bread further. 

Custard ingredients in a bowl with a whisk

While the bread is drying, prepare the custard. In a large bowl, whisk together 2 cups milk, 4 large eggs, 1 cup applesauce, ⅓ cup sugar, 1 tsp cinnamon, and 1 tsp vanilla extract.

Custard being poured over bread and raisins in a bowl

Place the dried bread cubes in a large bowl along with ⅓ cup raisins. Pour the custard mixture over top and then give everything a stir until all of the custard has been absorbed by the bread.

Bread soaked in custard in a bowl with a spatula

Set the mixture aside and allow the bread to soak in the custard for at least 15 minutes.

Bread pudding in the casserole dish topped with butter

Use one teaspoon (out of the 2 Tbsp total) to grease the inside of a two-quart casserole dish. Transfer the bread pudding mixture to the casserole dish and spread it out evenly. Cut the remaining butter into small pieces and sprinkle them over the bread pudding.

Baked bread pudding in the dish, applesauce being added on top

Bake the bread pudding in the 325ºF oven for about 45 minutes, or until it’s brown and crispy on top and the internal temperature reaches 160ºF. After baking, spoon the remaining ½ cup applesauce over the top. 

close up side view of french toast casserole

Cut into six pieces and serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar on top!

maple syrup being poured over a slice of apple cinnamon bread pudding

The post Apple Cinnamon Bread Pudding appeared first on Budget Bytes.

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