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Creamy Savory Zucchini Soup Recipe Easy Homemade with Crispy Parmesan Croutons

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A creamy, savory zucchini soup with a silky smooth texture and crispy Parmesan croutons that add a salty crunch. This easy homemade recipe is perfect for cozy meals and celebrates the fresh flavor of summer zucchini.

Ingredients

Scale
  • 4 medium zucchinis (about 1.5 pounds / 700 grams), sliced
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 4 cups (32 fl oz / 950 ml) vegetable broth, low sodium preferred
  • ½ cup (4 fl oz / 120 ml) heavy cream (or full-fat coconut milk for dairy-free)
  • ¾ cup (about 70 grams) freshly grated Parmesan cheese, divided
  • 4 slices baguette or rustic bread, cubed for croutons (stale bread works well)
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for croutons)

Instructions

  1. Prep the vegetables: rinse and slice zucchinis into ½-inch rounds; finely chop onion and mince garlic.
  2. Melt 2 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat. Add onion and cook until translucent and soft, about 5-6 minutes.
  3. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
  4. Add sliced zucchini and cook for 3 minutes to soften slightly.
  5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer gently for 15 minutes until zucchini is tender.
  6. Remove pot from heat and use an immersion blender to puree soup until smooth and creamy. If using a regular blender, blend in batches carefully.
  7. Stir in ½ cup heavy cream, ½ cup grated Parmesan, and fresh thyme leaves if using. Return to low heat just to warm through, avoiding boiling.
  8. Season soup with salt and freshly ground black pepper gradually, tasting as you go.
  9. Preheat oven to 375°F (190°C). Toss cubed bread with 2 tablespoons olive oil, ¼ cup Parmesan, salt, and pepper.
  10. Spread bread cubes on a baking sheet in a single layer and bake for 12-15 minutes, stirring halfway through, until golden and crispy.
  11. Ladle soup into bowls and generously sprinkle with crispy Parmesan croutons before serving.

Notes

If soup is too thick after blending, add a splash more broth or water to reach desired consistency. Add cream off the heat and warm gently to avoid curdling. Use fresh Parmesan for best flavor and texture. Bake croutons in a single layer for even crispiness. Store croutons separately to keep them crunchy.

Nutrition

Keywords: zucchini soup, creamy zucchini soup, Parmesan croutons, easy soup recipe, homemade soup, summer soup, vegetarian soup

Find it online: https://tastytuck.com/creamy-savory-zucchini-soup-recipe-easy-homemade-with-crispy-parmesan-croutons/