Name: Cream of Zucchini Soup
Total time: 40 min
Ingredients: 2 cups cubed rustic whole-wheat bread; 2 tablespoons extra-virgin olive oil, divided; 1 cup roughly chopped shallots; 4 cups unsalted vegetable broth or chicken broth; 1.25 pounds zucchini (about 3 medium), cut into 1/2-inch pieces; 1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch cubes; 0.5 teaspoon salt; 0.25 cup heavy whipping cream; 1 tablespoon thinly sliced fresh chives

Cream of Zucchini Soup

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This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor.

Jasmine Smith

Published on March 5, 2021

Cream of Zucchini Soup — Photo: Victor Protasio

Active Time:

25 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Egg Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 cups cubed rustic whole-wheat bread
2 tablespoons extra-virgin olive oil, divided
1 cup roughly chopped shallots
4 cups unsalted vegetable broth or chicken broth
1 ¼ pounds zucchini (about 3 medium), cut into 1/2-inch pieces
1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch cubes
½ teaspoon salt
¼ cup heavy whipping cream
1 tablespoon thinly sliced fresh chives

Directions

Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives.

Nutrition Facts (per serving)

179	Calories
9g	Fat
23g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 179
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 4g	8%
Total Fat 9g	12%
Saturated Fat 3g	15%
Cholesterol 12mg	4%
Vitamin A 524IU	10%
Sodium 301mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.