Creamy Zucchini Soup with Croutons
Silky zucchini soup made in one pot with butter, broth, and cream — ready in 20 minutes. Topped with crispy croutons for a satisfying contrast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 268
- Protein
- 4g
comfortlightamericanvegetariancreamysmoothweeknightsoup
Ingredients
- 2 tbsp butter
- 1.5 lb zucchini, chopped into 1-inch pieces
- 4 cups chicken broth
- ½ cup heavy cream
- 1 cup croutons, store-bought or homemade
Instructions
- 1
Melt butter in a large pot over medium heat, then add zucchini and cook 5 minutes, stirring occasionally.
- 2
Pour in chicken broth and bring to a simmer, then cook 8 minutes until zucchini is very soft.
- 3
Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
- 4
Stir in cream and season generously with salt and pepper, then heat through for 2 minutes without boiling.
- 5
Ladle soup into bowls and top generously with croutons.
Tools you’ll need
- large pot
- immersion blender or regular blender
- wooden spoon
- ladle
- bowls
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