Creamy zucchini soup

This zucchini soup is one of our favorite kind of soups. Pureed vegetables with cream, it's just good stuff! This recipe serves four people.

25 minutes 4 people Starters
Creamy zucchini soup


(✓ Tip: click to check off)

  • 2 zucchini (also called courgette)
  • 2 cloves of garlic
  • 2 onions
  • 1/2 a teaspoon curry powder
  • 1 litre vegetable stock
  • salt and pepper to taste
  • crème fraîche
  • olive oil
Creamy zucchini soup ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Blender
  • Big pan
  • Chefs knife
  • Cutting board


25 minutes 4 people Starters

View the original recipe via:

Preparing the soup -- 10 minutes

Finely chop the garlic and dice the onions. We've written a great guide on how you can dice onions, read it by clicking on this link. CHOP the zucchini, you don't have to chop it too finely since we are going to blend it later on.

HEAT UP the large pan, add olive oil and saute the chopped and diced garlic and onions for a minute. Do this until they get a golden-brown tint. ADD half a teaspoon of curry powder and bake for another minute. 

Creamy zucchini soup
Creamy zucchini soup

Cooking the soup -- 15 minutes

POUR in 1 litre of vegetable stock and add the chunks of zucchini. Bring to a boil and let cook until the zucchini is tender, this usually takes up to 15 minutes. TASTE the soup and season with salt and pepper.

Add as much crème fraîche as you like to it. BLEND the whole to make it silky smooth! Serve immediately on nice, deep plates.

We enjoyed this zucchini soup with some home-made rosemary bread and a nice glass of white wine from France.

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Braised red cabbage
Next recipe →
Mini apple pie tartlets