There are days when what you crave is a homemade zucchini soup, warm, quick and that feels good… but without falling into the typical “bland and done” soup. I make this zucchini soup a lot at home because it has flavor, with that creamy texture that comforts, and without complications. Because it’s made super quickly!
The key, for me, is very clear: a generous amount of oil, soften the onion well and give the zucchini a few minutes of sautéing before adding the water. That little browning changes the result completely. And then, pepper and nutmeg, exactly what the zucchini soup needs so it doesn’t taste bland.
You can make the soup in a regular pot or in a pressure cooker. I leave you the preparations and times for both methods.
For me, having a bit of soup ready is essential. Whether zucchini soup or leek soup, it feels so good to have something warm at winter meals and at night!
Ingredients
- 4 tablespoons of olive oil (a generous splash)
- 1 medium onion (or ½ large onion)
- 2 large zucchinis (or 3 medium)
- 1 medium potato
- 1 level tablespoon of salt
- ¾ teaspoon of ground black pepper
- ½ teaspoon of ground nutmeg
- 750 ml of water (approx.) or water to cover and “a finger’s worth more”
- Optional: a splash of cooking cream for serving
Zucchini soup preparation
- Place a pot on the heat (it can be a regular pot or a pressure cooker), add a generous splash of olive oil (about 3 or 4 tablespoons) and let it heat.
- Cut a medium onion (or half a large onion) without fuss: slice it into large slices or julienne. Add it to the oil and stir occasionally so it doesn't burn, until you see it tender and translucent.
- Add two large zucchinis or three medium ones, cut into large pieces (slices about 2–3 cm wide work perfectly). If you don’t like seeing green flecks in the soup, peel the zucchini before cutting it.
- Sauté the zucchini with the onion for a few minutes, stirring so it soaks up the oil. I'm not in a hurry here: I like to leave it until the zucchini changes color and gets a little golden hint.
- Peel a medium potato, cut it into large cubes (into 4 pieces) and add it to the pot with the rest.
- Add the salt (one level tablespoon), the black pepper (¾ teaspoon) and the nutmeg (½ teaspoon). Stir well so everything is coated and absorbs flavor before adding the water.
- Cover with water: you can add about 750 ml for a slightly thick soup, or do it by eye covering everything and adding “a finger’s worth more” on top.
- Cover and bring to a boil. If you use a pressure cooker, leave it on the heat for 15 minutes once it reaches pressure, then turn off the heat and let the pressure release on its own. If you make it in a regular pot, let it cook for about 30 minutes and then turn off the heat.
- Uncover and blend with an immersion blender until smooth. Zucchini is so soft that you don't need to pass it through a sieve—with a good blend it comes out perfect.
- Serve hot (that's how I like it best) and, if you like, finish with a splash of cooking cream or a drizzle of oil on top. If you store it in the fridge, transfer it to a airtight bottle like the Lock Eat.
Notes
- If you want an even more flavorful and velvety soup, you can add a cheese wedge (type "La Vaca que Ríe") just before blending. One is enough to round out the flavor without making the soup taste like cheese.
- Another option is to add half a jar or a small jar of cooking cream at the end and blend again. It becomes very creamy, but personally I don't do it because I prefer it lighter and less fatty.
- If you want a thicker soup, simply cook longer without the lid so the amount of water in the mixture reduces. Bear in mind that when it cools it becomes denser and gains more body.
- The step of properly sautéing the onion and zucchini before adding the water is key for the soup to have flavor and not be flat or bland.
- Besides garnishing with oil or cream, you can add a little freshly ground pepper, or some sautéed zucchini pieces. Also some caramelized onion crumbs or croutons are very tasty and look nice.
