This Creamy Zucchini & Parmesan Soup is smooth, rich, and surprisingly simple to make. Fresh zucchini is blended with savory broth, cream, and Parmesan cheese to create a velvety soup that’s comforting, flavorful, and perfect for a light lunch or cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
Nutrition (Per Serving)
- Calories: 320 kcal
- Protein: 10g
- Carbohydrates: 8g
- Fat: 28g
Ingredients
For the Soup
- 1 cup zucchini, chopped
- ½ cup heavy cream
- ¼ cup Parmesan cheese, freshly grated
- 1 cup vegetable or chicken broth
- 1 tbsp olive oil or butter
- 1 garlic clove, minced
- ¼ cup onion or shallot, finely chopped
- Salt and black pepper, to taste
For Garnish
- Extra Parmesan cheese
- Fresh parsley or basil, chopped
- Freshly cracked black pepper
Instructions
1. Sauté the Aromatics
Heat the olive oil or butter in a medium saucepan over medium heat.
Add the onion and garlic and cook for 2–3 minutes until softened and fragrant.
2. Cook the Zucchini
Add the chopped zucchini and season lightly with salt and pepper.
Cook for about 5 minutes, stirring occasionally, until slightly softened.
3. Simmer
Pour in the broth and bring to a gentle simmer.
Cover and cook for 6–8 minutes until the zucchini is completely tender.
4. Blend Until Smooth
Remove the pot from the heat.
Using an immersion blender or standard blender, blend the soup until completely smooth and creamy.
5. Finish the Soup
Return the soup to low heat.
Stir in the heavy cream and Parmesan cheese.
Cook gently for 1–2 minutes until the cheese has melted and the soup is silky smooth.
Do not boil.
6. Garnish and Serve
Ladle the soup into serving bowls.
Top with extra Parmesan, fresh herbs, and cracked black pepper.
Serve warm.
Serving Tip
Pair with toasted sourdough bread, garlic crostini, or a simple side salad for a complete meal.
