Creamy Zucchini Soup is a perfect start for a dinner in fall. I know we are already in the middle of September and I should be posting pumpkin recipes, but I just can’t stop cooking with zucchini when they are still fresh and when I see lots of them at our local bazaar.
Starting a meal with a comforting soup is something I’ve really missed after an intolerably hot summer. If it’s getting cooler in your area and if you need ideas on how to use up all the zucchinis in your garden, you should just give this soup a try!
This creamy zucchini soup doesn’t have any cream, Homemade Yogurt makes it so creamy and silky with a slightly tangy flavor. A very important tip when using yogurt in soups is that you should add salt into it after it is cooked. Otherwise, yogurt will curdle and your soup doesn’t look appealing. I used some chopped parsley to give it a little herb touch. I love using parsley in soups like this. It makes everything taste fresher.
Creamy zucchini soup is a great combination of summer and fall. Zucchini is not considered for soups as it is a summer veggie and soup is not a summer thing. But why not use it in fall when you start to crave for a comforting soup as it gets chilly outside.
I used the flesh of zucchinis leftover after I made Stuffed Zucchini. This is a great way not to waste them after zucchinis are scooped out. I either made zucchini fritters or zucchini soup with them and never waste anything this way!
To make it more nutritious, I added 2 tablespoons of boiled chickpeas in each bowl when serving. Also, to give it a little nutty flavor and a nice green look, I topped the bowls with sliced pistachio. It is sold that way here, but you can chop it yourself iy you can only find whole pistachio in your area. If you want your soup plain, just leave these out.
I pureed the soup in a food processor, so noone can tell ou that there is zucchini in this soup. You don’t feel any taste of it. The only feeling you will have when having this soup will be comfort. Trust me, even the picky eaters in your home will ask for second.
If you are looking for a dairy-free creamy zucchini soup, then check Tom and Ali’s Creamy Summer Zucchini Soup out! It sounds really flavorful and comforting as well.
It might get thicker as it gets colder due to yogurt. You can pour a little water and arrange its thickness.
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📖 Recipe
Cream Of Zucchini Soup
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium size onion chopped
- 2 zucchinis 2 cups when chopped
- 3 cups hot water
- 2 cups plain yogurt
- 1 egg yolk
- 1 and ½ tablespoon flour
- A handful of parsley coarsley chopped
- ½ teaspoon salt
- 1 cup boiled chickpeas
- ¼ cup pistachio sliced or chopped
INSTRUCTIONS
- Heat olive oil in a pot over medium heat and saute onion in it for about 10 minutes.
- Add chopped zucchini, stir and cover the pot with a lid. Let it cook for 2-3 minutes.
- Then add ½ cup of hot water, stir and cover the pot. Let it cook over medium low heat until zucchinis get tender.
- Meanwhile, whisk 1 egg yolk and yogurtin a large bowl well. Add flour and mix until combined.
- Very slowly pour the remaining hot water into this yogurt mixture. If you do it at once, yogurt will curdle.
- When zucchini absorbs the water, pour the yogurt mixture gradually into the pot, stirring continually.
- Toss in the chopped parsley and cook until it boils, stirring occasionally.
- Puree either with food processor or a blender and let it boil in the pot for another 5 minutes.
- Add 2 tablespoons chickpeas in each bowl and top with some chopped pistachio when serving.
- If the soup gets thicker the next day, just add a little hot water when heating it up and arrange its thickness.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Stephen Tschudi says
This is an awesome base recipe! I'll report on my variation, which proved delicious!! First, when cooking the zucchini and onion, I added a generous teaspoon of fish sauce to replace the salt. I also added about two teaspoons of ground toasted black cumin. Before mixing the yoghurt-egg-flour blend back into the zucchini, I added to the zucchini about 2c of bean broth left over from cooking garbanzos. The end result was outstanding. I love this technique!
Zerrin says
Hi Stephen! Wow! You created a completely new recipe! I LOVE your additions! Fish sauce and bean broth sure take this soup to next level. Will have to try it this way. Thanks for sharing!
jrobert says
This soup was really easy and really good! Do you happen to have any nutrition facts on it?
Zerrin says
Great to hear that you love the soup. But sorry, I don't have the nutrition facts of it.
ama says
Just tried this...very nice. Thank you. I actually needed some cream soup for chicken enchiladas suiza as my cream of chicken soup on hand was bad. So I used it for that and it was really delicious. I still have a lot left so will enjoy it for soup tomorrow. I am wondering if this would freeze okay? Would love to keep cream soup around in the freezer and this one was so special.
Zerrin says
Hi Ama,
Happy to hear that you love this soup. It's surprisingly tasty, isn't it? So did you use it for chicken enchiladas? Brilliant!
As for your question, I've never frozen any kind of soup before, so I'm not sure if this one freezes well. I'd love to hear the result, if you try.