Creamy zucchini soup with chicken broth

Do you want something light and refreshing, but at the same time tasty and satisfying? Prepare zucchini soup with chicken broth for lunch. This dish will pleasantly surprise you with its delicate creamy taste and appetizing appearance. Serve it with garlic croutons or slices of fresh baguette.

Delicate zucchini puree soup with cream has an amazing aroma, pleasant taste and creamy consistency. The recipe is very simple, quick and inexpensive. It will perfectly help diversify the daily menu. In my opinion, this is an excellent first course for baby or diet food.

Young zucchini does not need to be peeled before cooking. For more mature vegetables, it is better to first remove the peel and large seeds.

Ingredients for making creamy zucchini soup with chicken broth:


  • Chicken broth – 2 l.

  • Cream 20% fat – 200 ml.

  • Zucchini – 600 g.

  • Potatoes – 600 g.

  • Onions – 1 pc.

  • Garlic – 1 clove.

  • Olive oil – 50 ml.

  • Salt – 1 tsp.

  • Dried basil – 0.5 tsp.

  • Mixture of ground peppers – 0.25 tsp.

  • Black allspice – 2-3 peas.

  • Bay leaf – 2 pcs.

  • Dill and parsley – 20 g.

Recipe for creamy zucchini soup with chicken broth

Step-by-step instruction:

1. Peel the onions and cut them into medium-sized cubes. Peel a large clove of garlic and cut into thin slices. Pour olive oil into a thick-bottomed pan. When it warms up, put the chopped vegetables into the pan. Stirring, saute the onions and garlic over medium heat until light golden brown.

2. Wash the zucchini, cut off the tails, cut the vegetables into medium-sized cubes. Add chopped zucchini to sautéed vegetables. Stir and continue frying the ingredients together for another 2-3 minutes.

3. Wash the potatoes, peel them, and cut them into medium-sized cubes. Add the potatoes to the pan with the remaining ingredients.

4. Pour hot chicken broth over the vegetables. Cover the pan with a lid and bring the soup to a boil. Remove the resulting foam with a slotted spoon, reduce the heat and simmer the soup over low heat until the zucchini and potatoes are cooked.

5. Using an immersion blender, puree the zucchini soup with chicken broth until smooth.

6. Return the pan with soup to the fire. Pour heavy cream into the puree soup, add salt and spices to taste. Bring the soup to a boil again and remove from heat.

7. Pour the prepared squash puree soup into portioned plates. Decorate each serving with crispy croutons, fresh herbs and ground paprika.

Bon appetit!

Check out these other delicious soup recipes:

Creamy soup with radish tops

Oatmeal soup with chicken broth

Similar Posts