Creamy Zucchini Soup {#SundaySupper}

Creamy Zucchini Soup or Crema de Calabacín is a simple soup to make anytime of year. The soup is delicious warm and can also be chilled for a summer soup. Here in Spain it’s a staple on menús del día and also a widely available prepared soup. The flavor of the zucchini plus the light green color gives this soup a delightful fresh taste that can be served plain or dressed up with croutons, chopped nuts or shaved parmesan cheese.

Cream of Zucchini Soup is the perfect start to any meal

Rick and I generally eat our meals in the same manner we did in the US. We’ll dish up the food in the kitchen and carry the plates to the table to eat. In Spanish homes the main meal is often a more formal affair, with distinct courses, place settings, and Mom dashing back and forth to the kitchen for the next course (and washing all those dishes afterwards).

Cream of Zucchini Soup is perfect for a soup course or it can be supplemented with a green salad or sandwich for a regular meal. You can change the flavor to suit the various seasons by substituting basil or mint for the thyme or perhaps adding a shredded apple or pear.

I found a pack of “zoodles” when I went through my freezer recently and used them as the base for my soup. Naturally you could use chopped or shredded fresh zucchini. Either way, you’ll need between 3 -4 cups of sliced or shredded zucchini (about 2 regular sized zucchini). I like to salt the pieces and drain the extra liquid, but it’s not strictly necessary. Leave the peels on unless there’s a nasty bit that can be cut off. They give a nice color to the soup when it’s pureed. A potato adds some bulk and creaminess. I used cream for richness, but if you prefer use regular milk or omit it altogether.

Creamy Zucchini Soup

You'll love the gorgeous color and light flavor of this delicious soup.

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Course: Soup

Cuisine: Mediterranean

Servings: 4 servings

Author: LydiaF

Ingredients

• 2 medium zucchini, shredded (between 3 - 4 cups)
• 1 - 2 tablespoons olive oil use more if not adding cream
• 1/2 medium onion, diced small
• pinch of red pepper flakes
• 1 large potato, peeled and diced
• 2 cups vegetable or chicken broth plus more as needed
• 2 teaspoons fresh thyme leaves, more or less to taste
• salt and pepper to taste
• 1 cup cream

Instructions

• Shred the zucchini, sprinkle with a little salt and transfer to a colander to drain. (I put my colander on a plate to catch the liquid).
• Heat the oil in a medium, heavy bottomed pot with a pinch of red pepper flakes.
• Stir in the onions and saute until they just start to change color.
• Add the potato and vegetable broth.
• Season and adjust the heat until the broth is just below a boil.
• When the potatoes are nearly cooked through, add the shredded zucchini, discarding any juices that may have collected. Simmer for five more minutes or until the vegetables are cooked through.
• Use a stick blender to puree the vegetables. Season with salt, pepper and thyme.
• Reduce the heat, then stir in the cream. Add more broth if needed to adjust the thickness of the soup.
• Serve warm or if you prefer, cool the soup in the fridge. The fats will separate as the soup cools, Stir them back in before serving.

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Appetizers and Soups

• Borscht from Serena Bakes Simply From Scratch
• Cheesy Garlic Crescent Rolls from Wallflour Girl
• Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
• Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
• Garlic Chili Tiger Prawns from Food Lust People Love
• Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
• Lion’s Head Meatball Soup from Culinary Adventures with Camilla
• New England Seafood Chowder from Curious Cuisiniere
• Potato and Carrot Leek Soup from Peanut Butter and Peppers
• Steve’s Crab Dip from Monica’s Table

Main courses

• Almond Breaded Pork Chops from Casa de Crews
• Bourbon Glazed Porkchops from Grumpy’s Honeybunch
• Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
• Chicken Pot Pie from Feeding Big and more
• Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
• Fideua (Catalan Pasta Paella) from Caroline’s Cooking
• French-Inspired Macaroni and Cheese from MyGourmetConnection
• Grandma’s Fried Chicken from The Freshman Cook
• Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
• Huevos Rancheros from Palatable Pastime
• Indian Spiced Roast Salmon from Soni’s Food
• Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
• Korean Spicy Braised Mackerel from kimchi MOM
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• Mediterranean Flatbread from Magnolia Days
• Mustard-Crusted Pork Roast from Sew You Think You Can Cook
• New York Strip Roast Dinner from Gluten Free Crumbley
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• Rustic Portuguese Chicken Stew from Family Foodie
• Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
• Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
• Simple Roast Chicken from Get the Good Stuff
• Slow Cooker Italian Meatball Soup from Food Done Light
• Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
• Smothered Pork Chops from Cosmopolitan Cornbread
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• Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
• Ultimate Mac and Cheese from Our Good Life
• Vegan Mexican Rice and Lentils from PancakeWarriors
• Ziti with Porcini Bolognese Sauce from Cooking Chat

Side dishes

• Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
• Lager and Rye Bread from What Smells So Good?
• Parmesan Roasted Cauliflower from Nosh My Way
• Sweet Potato Crescent Rolls from Wholistic Woman
• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks

Desserts

• Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
• Caramel Apple Rice Krispies Treats from Pies and Plots
• Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
• Chocolate Hazelnut Tart from Taste And See
• Death by Chocolate from Desserts Required
• Fudge Frosted Brownies from Party Food and Entertaining
• Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
• Layered Mousse Cake from That Skinny Chick Can Bake
• Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
• Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures

• Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.