Zucchini Cream Soup

by Editorial Staff

Zucchini cream soup is prepared very simply: we cook vegetables and beat with a blender. We will cook them in vegetable or chicken broth. This light vegetable soup is a great choice during the warmer months.

Summary

Cook Time	45 mins
Total Time	45 mins
Course	Soup
Servings (Default: 4)

Ingredients

Zucchini – 1 Kilogram
Onion – 1 Piece
Garlic – 2 Cloves
Olive oil – 3-5 tbsp
Chicken or vegetable broth – 750 Milliliters
Dried marjoram – 0.5 Teaspoon
Dried Thyme – 1 Pinch
Salt – To taste
Ground black pepper – To taste

Instructions

Peel the zucchini, onion and garlic. Chop the zucchini into cubes, chop the onion and garlic.
In a large saucepan (in which you will cook the soup) over medium heat in olive oil, fry the onions until soft, stirring occasionally. Then add the garlic and stir-fry for another minute.
Add zucchini to onion and garlic and fry for another 10 minutes. Stir constantly.
Add broth to vegetables, cover and cook over medium-low heat for 20-30 minutes until zucchini is done.
After half an hour, remove the soup from heat, beat the soup with a blender. Add spices and stir.
Creamy zucchini soup is ready!

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.