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.
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
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!
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 cups about 1 lb. of chopped zucchini or squash
- 1 tablespoon butter
- 1 teaspoon vegetable oil
- 1/3 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
- 12 thin slices of French bread
- 2 tablespoons vegetable oil
- 2 garlic cloves
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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.
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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.
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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.
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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.
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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.
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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.
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
Provecho!
Mely Martinez,
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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!
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
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!
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.
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.
Hello Gail,
Thank you for trying the recipe and sharing it on your blog. Now, I want some of it! 😉
Happy cooking!
I have to try this because I know Alexis will love it!
Thank you for the recipe