Cream of Zucchini Soup

Let’s face it, I’m not too much of a soup person, and as a matter of fact, 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.

Cream of Zucchini Soup │Sopa de Calabacitas

This, however, doesn’t mean I don’t eat soups. I do, and I even have a list of favorite soups, like our beef and vegetable stew, known as “Caldo de Res”, or the 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 Cream of Zucchini Soup (Crema de Calabacitas).

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. Here in the USA, you can find the round shape (creole squash) as well as the elongated shape (Italian squash) varieties at Latin 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 if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers. I hope you try it and enjoy it with your family!

How to make Cream of Zucchini Soup

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

• 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 overcook. (Please check the ingredients list below)
• While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent.

•  Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture.
• Remove zucchini/squash from skillet and drain any liquid left. Place in a blender with the milk combination. Process until you have a fine 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 soup starts to thicken. 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 very 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!

Provecho!

Mely Martinez,

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Cream of Zucchini Soup

Mely Martínez – Mexico in my Kitchen

Zucchini Soup recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers.

4.84 from 6 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Soups

Cuisine Mexican

Servings 4

Calories 332 kcal

Ingredients

  

1x2x3x

• 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

 

• 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 overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
• While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
• Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
• Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine 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 soup starts to thicken. 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 very 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. Place on a plate covered with paper towels to absorb any excess oil.

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

Nutrition

Serving: 1bowlCalories: 332kcalCarbohydrates: 37gProtein: 11gFat: 16gSaturated Fat: 10gCholesterol: 19mgSodium: 1102mgPotassium: 577mgFiber: 2gSugar: 10gVitamin A: 510IUVitamin C: 26.1mgCalcium: 184mgIron: 2.2mg

Tried this recipe?Let us know how it was!