If you have a few extra zucchini, consider making a batch of this delicious cream of zucchini soup! Not only does it add vibrant colors to your dinner table, but this zucchini soup is also an authentic recipe made with a few simple ingredients you probably already have in your pantry. It's that easy!
I'll admit- I'm not too much of a soup person. Every time we go out to eat at a place that offers soups and salads, I’ll get the salad, and my husband will ask for the soup.
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This, however, doesn’t mean I don’t eat soups. I do, and I even have a list of favorite soups like my:
- Beef and vegetable stew (known as “Caldo de Res”)
- Vermicelli “Fideo” soup
I also really enjoy cooking them and watching my family’s happy faces as they enjoy a nice bowl of hot soup, like this creamy zucchini soup (crema de calabacitas). Plus, who doesn't love eating healthy veggies in a delicious soup?
Why You'll Love This Mexican Zucchini Soup
Anyway, let me tell you about this recipe made with squash, or “calabacitas”.
Squash (“cucurbita”) is one of the more common ingredients in our gastronomy (alongside corn, beans, and peppers). It is favored for its texture and flavor, which is slightly sweet compared to zucchini. Plus, on top of being a great source of fiber and vitamins, zucchini is very versatile.
Here in the USA, you can find the round shape (creole squash) and the elongated shape (Italian squash) varieties at Latin grocery stores, but for this recipe, you can easily use regular zucchini.
This recipe allows you to be creative in your cooking; you can add heavy cream, corn kernels, olive oil, parmesan cheese for garnish, or diced Mexican fresh cheese. If the soup is too thick for your taste, just add a little more milk.
But, let me tell you...When I make it, we never have leftovers.
I hope you try it and enjoy it with your family!
Frequently Asked Questions About Cream of Zucchini Soup
Before I share my cream of zucchini soup recipe, here are a few questions I’ve been asked about homemade sopa de calabacitas.
Do you peel the zucchini before using it?
Peeling the zucchini is a personal preference. You don't have to peel it. I didn't peel mine, and it turned out delicious in the soup! If you don't like the taste of the peel, it's ok to peel it first.
How do you substitute cream of zucchini ingredients to make it vegan?
For a vegan zucchini soup, here are a few suggestions.
- Butter: Substitute butter with olive oil or vegan butter to saute your onions and garlic.
- Milk: Greek yogurt or soy milk are great alternatives for this soup.
- Chicken broth: Swap the chicken broth for vegetable broth
How to store cream of zucchini soup
Before storing it in your fridge, ensure your soup is completely cool off. This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Reheat gently on the stovetop or microwave until warm; it can also be served cold.
Can you freeze cream of zucchini soup?
Yes, it is possible to freeze this soup. Here's how you do it!
- First, let it cool completely after cooking then.
- Then, place the soup in a plastic resealable freezer-safe food storage bag.
- Lay the soup bag flat on a baking sheet and place it in the freezer.
- Once the soup is completely frozen solid, you can take it off of the baking sheet.
Another way to freeze soup is to put it in an ice cube tray for easy storage and portion sizes.
How can I make it spicy?
This is a very mild soup. If you want it to taste spicier, add some sliced jalapeno or habanero peppers. Another option is to add a few dashes of your favorite hot sauce!
Easy Cream Of Zucchini Soup
Here is a list of ingredients you will need to make this soup.
- Zucchini (or squash)
- Butter
- Vegetable oil
- Onion
- Garlic clove
- Flour
- Milk
- Chicken broth
- Salt and pepper to taste
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Cream of Zucchini Soup: Step By Step Tutorial
To make things easier for you, I will break down the directions to this recipe into sections.
Sauté The Zucchini
- Place chopped zucchini or squash in a skillet, add one cup of water, and cover.
- Turn heat to medium-high; once it starts boiling, reduce heat to low.
- Keep cooking until zucchini or squash is tender but not overcooked.
Heat The Garlic, Onion, and Flour
- While the vegetables are cooking, heat butter and oil in a large pot over medium heat until the butter melts. Add the onion and garlic and cook until transparent.
- Add flour and stir until the flour has a light golden color.
- Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture.
Blend It All Together
- Remove zucchini/squash from the skillet and drain any liquid left. Place in a blender or immersion blender with the milk combination. Process until you have a fine puree mixture.
- Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time.
- Let it simmer on a warm heat setting for about 6-8 minutes until the soup thickens. Season with salt and pepper.
Cooking Tip:
If you want to add crispy slices of fried garlic bread, just heat the oil, add the garlic cloves, and fry until dark golden in color. Remove the garlic and place the bread slices in the frying pan. Fry for about 11/2 minutes per side until golden brown.
Serve in bowls and top with the bread.
Enjoy!
What To Serve With Cream Of Zucchini Soup
This soup is very basic and light. Since it has no extra vegetables or meat, I suggest serving it before a hearty meal. There are lots of quick and easy Mexican recipes that will be perfect with it!
Steaks in green sauce take almost no time and is a crowd-pleaser. Tequila shrimp is another light option you might want to serve with this soup. Or, try it with some bold and zesty braised chicken with tomatoes.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this creamy soup of zucchini recipe, look at some of these other authentic Mexican recipes:
- Oxtail and Poblano Pepper Stew
- Creamy Black Bean Soup
- Corn and Zucchini Soup
- Cream of Corn Soup
- Pork with Zucchini and Corn Stew
I hope you make this Mexican zucchini soup recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely
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📖 Recipe
Cream of Zucchini Soup
Ingredients
- 4 cups about 1 lb. of chopped zucchini or squash
- 1 tablespoon butter
- 1 teaspoon vegetable oil
- ⅓ cup diced onion
- 1 large garlic clove diced
- 1-½ tablespoon flour
- 2 cups of milk
- 1 cup chicken broth*
- Salt and pepper to taste
Optional:
- 12 thin slices of French bread
- 2 tablespoons vegetable oil
- 2 garlic cloves
Instructions
Sauté The Zucchini
- Place chopped zucchini or squash in a skillet, add one cup of water, and cover.
- Turn heat to medium-high; once it starts boiling, reduce heat to low.
- Keep cooking until zucchini or squash is tender but not overcooked.
Heat The Garlic, Onion, and Flour
- While the vegetables are cooking, heat butter and oil in a large pot over medium heat until the butter melts. Add the onion and garlic and cook until transparent.
- Add flour and stir until the flour has a light golden color.
- Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture.
Blend It All Together
- Remove zucchini/squash from the skillet and drain any liquid left. Place in a blender or immersion blender with the milk combination. Process until you have a fine puree mixture.
- Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time.
- Let it simmer on a warm heat setting for about 6-8 minutes until the soup thickens. Season with salt and pepper.
OPTIONAL:
- If you want to add crispy slices of fried garlic bread, just heat the oil, add the garlic cloves, and fry until dark golden in color. Remove the garlic and place the bread slices in the frying pan. Fry for about 11/2 minutes per side until golden brown.
Serve in bowls and top with the bread. Enjoy!
Notes
- For this recipe, you can substitute the chicken broth for one cup of warm water with chicken bouillon powder added. You can also only add one more cup of milk instead of the chicken broth.
- If you decide to make your soup dairy-free, substitute the milk for soy milk and butter for olive oil.
- For a thicker consistency, consider adding some potatoes to your soup.
Jens C. Kruse
Thank you for the recipe
Chris
I have to try this because I know Alexis will love it!
Gail
Mely, I made this yesterday, and I loved it! I posted a link on my blog galileoinmexico.com
Thank you. I had searched for a recipe like this, but I didn't like the ones I found as much.
mmartinez
Hello Gail,
Thank you for trying the recipe and sharing it on your blog. Now, I want some of it! 😉
Happy cooking!
manos maravillosas
Mely, Esta es una de mis sopas favoritas y voy a compartir con todos tus lectores, si me lo permites una de mis versiones. Hacer un rico pure de papa con mantequilla, sal y pimienta. En un sarten, saltear las calabacitas Mexicanas, yo no uso las Italianas, con unas buenas ramas de epazote. Licuarlas con leche caliente y el pure de papa. Si esta la sopa muy espesa, agregar un poco de leche al gusto. Sazonar con mucha pimienta, retirar el epazote al servir.
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We love this soup in my family, I find it a versatile soup as I can add other squash that are in the 'fridge crisper drawer. This is definitely a keeper. I usually have toasted bread cubes, sprinkled with EVOO & some medium hot pepper to add. Yummy
mmartinez
Hello,
Yes, that is the one thing of many, that is good about this type of soup, you can add or use the vegetables you have available. Happy cooking! PS. Love the addition of the hot pepper!
loves2spin
That looks really good. I have some zucchinis right now and I think I will try this! My husband is on a very low carbohydrate diet, so I think I will add 1 cup of heavy cream and 2 cups of chicken stock and leave out the milk. Thank you for this fine recipe, Mely!