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–+ servings
Cream of Zucchini Soup in yellow bowl topped with slivers of basil and black pepper
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Cream of Zucchini Soup

Dinner in a snap when you make this simple, delicious soup recipe!
Course Soups and Stews
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 cups
Calories 243kcal
Author Deb Clark
Cost $10

Ingredients

  • 2 cups leeks sliced in half, cleaned and chopped
  • 4 cups zucchini chopped
  • 3 cups Yukon Gold potatoes chopped
  • 1 16 oz container sliced button mushrooms
  • 3-4 cups vegetable broth
  • 2 cups freshly grated parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon salt add at the end of cooking and only if needed
  • shredded fresh basil optional

Instructions

  • Start by chopping & cleaning the vegetables. Remove the dark green leaves from the top of the leeks and set aside, slice each leek in half and run them under cold water.*
  • Slice the zucchini in half and slice into one-inch pieces. Chop the potatoes into small one-inch pieces - this will help them cook quickly and evenly.
  • In a large stockpot over medium heat, add the butter & olive oil. Add in all of the vegetables and season with pepper & red pepper flakes. 
  • Sauté the veggies, stirring occasionally for about 5 minutes or until they just begin to soften.
  • Add in about 3 cups of stock - just enough to cover the vegetables. Increase the heat to medium-high and bring to a boil.
  • Continue to boil until the potatoes are fork tender, turn off the heat. Add the parmesan cheese and stir until melted. 
  • Ladle into a blender in batches or use an immersion blender and process until smooth and creamy. 
  • Taste to adjust the seasoning. It may need salt, but because the parmesan is quite salty perhaps not - just taste and add if needed. 
  • Top with shredded leaves of fresh basil if desired, enjoy!

Notes

Tips to make Cream of Zucchini Soup
  • Don't use pre-shredded cheese - purchase a wedge and shred your own
  • This is a great soup to make ahead and reheat, though it doesn't freeze well.
  • No need to peel the potatoes, just chop them up small and when you blend everything together it becomes silky and creamy without any cream.
  • Be sure to clean the leek well. Dirt hides between the layers in the leek, just make sure to rinse it well to remove the grime.

Nutrition

Calories: 243kcal