Creamy Zucchini Potato Soup

Zucchini Soup is one of my favorite soups because it has a creamy texture that is filled with fresh herbs. It is an easy meal that will warm you up during the colder months. It requires just a handful of ingredients. The thyme is what makes it really stand out. Gold potatoes and onions also play a significant role here as the potatoes enhance the texture and the onions enhance the flavors! 

Ingredients

Fresh Zucchini-a long, green squash with a mild flavor profile

Yukon Gold Potatoes-smaller potatoes with a tender, yellow flesh

Herbs de Provence-an aromatic mixture of several dried herbs including rosemary, thyme, oregano, and basil

White onion-adds flavor to the soup

Fresh Thyme-a fresh herb with an earthy taste

Vegetable broth or vegetable stock- acts as the base of the soup while cream cheese or vegan cream cheese gives the soup its creaminess

Salt & Black pepper- to blend flavors and for balance

Extra virgin olive oil-optional as a garnish

All of the exact measurements are listed on the recipe card below

How to make Zucchini Soup

This is the best zucchini soup recipe because the flavors are so intentional and they build on one another. It also uses straightforward ingredients that are readily accessible. Next up, you'll learn exactly how to make it step by step. Start off by chopping medium-sized zucchini into small pieces. Chop the onion roughly. The vegetables do not need to be chopped perfectly because in the end everything will get blended together anyway.

The type of potatoes used also makes all the difference...gold potatoes are key for this soup and I would stick with gold or red potatoes Using fresh thyme is significant for use in this soup. Normally, I would suggest an amount of dry herb that could substitute for the fresh version but in this case, there is no replacement. I added about a handful of thyme and threw the whole bunch in the soup without any rhyme or reason. There's no need to tie the herbs because they are relatively easy to scoop out and you'll want all of those tiny leaves to remain in the broth.

1. Add zucchini, potatoes, onions, veggie stock, water, and thyme. Turn the heat on to medium-high heat and cook until vegetables are fork-tender. This should take about 30-40 minutes. Once this is complete, add the remaining seasonings; this would be a great time to taste the soup and make sure it's flavored to your liking.
2. Add the cream cheese and let it sit in the hot liquid for about 10 minutes while it cools. If using heavy cream, you can incorporate it afterward.
3. I used a ninja to blend the soup; this is the method I suggest(or any other blender). If at all possible, I would suggest blending the soup while it's still warm. If your blender has a top that can be opened or tilted to let steam out, that would be the best scenario.
4. Once the soup has been fully immersed, you can heat it back up a bit and keep the temperature on medium-low heat if it has reduced to room temperature.
5. To finish ladle the pureed soup into a bowl and add your favorite accompaniments.

Key Equipment needed

Blender- using an immersion blender, food processor, or traditional blender is a great way to emulsify the ingredients if you don't want to be bothered getting out a bulky, regular blender and if you happen to have one on hand.

Large saucepan or large pot-used to create the soup

What to serve with Zucchini Soup

This delicious soup is the main dish but it would pair expertly well with a nice crusty bread or even homemade croutons. Imagine a toasted piece of bread adorned with nice parmesan cheese or grated garlic and some fresh herbs; it would really take the meal over the top. I like to put a finishing touch on the soup by spooning it into a bowl and finishing it off with a drizzle of olive oil.

There are a few options in terms of seasoning this particular soup. I used an artisan seasoning blend that can be seen in the photo collage on the left-hand side. It is absolutely divine and I will link where you can 

Using salt and pepper will still be amazing, or you can add whatever you think will pair well here. Just make sure you taste the soup first because the thyme brings a lot to the overall flavor profile.

How to store Zucchini Soup 

Storing this creamy zucchini soup is quite easy. Simply use an airtight container to keep the leftover soup fresh for up to a week stored in the refrigerator. This is a great recipe to freeze as well. To use this method, pour the soup into several airtight containers for up to three weeks.

Variations 

If you want to explore a healthier version, try using coconut milk but be advised that this will change the flavor completely. Also, you must love coconut flavor if you're going to try this method. I like using coconut milk in savory dishes but I prepare my palette for a "coconutty" taste.

Substitutions

There are a variety of substitutions for this creamy soup. Instead of cream cheese, you can use a dollop of sour cream, or a cup of heavy cream.

Chicken broth can be used in place of vegetable broth and it won't change the flavor drastically.

If you make this recipe please rate and review it on the recipe card below. I would love for you to tag me on Instagram @belovedplate https://www.instagram.com/belovedplate/

More Savory Soups

Lasagne Soup

Chicken Noodle Soup

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