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.Print
Creamy Zucchini Soup
Zucchini soup with homemade yogurt is perfectly creamy. Serve it with chickpeas and pistachios.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 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 1/2 tablespoon flour
- A handful of parsley, coarsley chopped
- 1/2 teaspoon salt
- 1 cup boiled chickpeas
- 1/4 cup pistachio, sliced or chopped
- 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 1/2 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.