Cream Cheese Zucchini Soup
This cream cheese zucchini soup is smooth, light, and full of fresh flavor. Made with zucchini, potato, and cream cheese, it's an easy homemade soup that's perfect for lunch or a light dinner. Serve it with crispy garlic croutons and grated hard cheese for the best flavor.
Ingredients
For the Soup
- 200 –250 g zucchini
- 100 –120 g potato diced
- ½ small onion chopped
- 1 garlic clove minced
- 400 –450 ml water or vegetable broth
- 40 –50 g cream cheese
- ½ tsp salt or to taste
- 1 tsp Italian herbs
- 1 tbsp olive oil
For the Garlic Croutons
- 2 slices bread cubed
- 1 tbsp olive oil
- ½ garlic clove grated
- pinch of salt
For Serving
- grated hard cheese optional
Instructions
- Heat 1 tbsp olive oil in a saucepan. Sauté the onion and garlic for 2–3 minutes.
- Add the zucchini and potato. Cook for another 2–3 minutes.
- Season with ½ tsp salt and 1 tsp Italian herbs.
- Pour in 400–450 ml water or vegetable broth. Bring to a boil, then simmer for 15–20 minutes, until the potatoes are tender.
- Meanwhile, toss the bread cubes with 1 tbsp olive oil, grated garlic, and a pinch of salt. Bake at 180–190°C (350–375°F) for 8–10 minutes, stirring once, until golden.
- Add 40–50 g cream cheese to the soup and blend until completely smooth.
- Taste and adjust the seasoning if needed.
- Serve with the garlic croutons and grated hard cheese, if desired.
Notes
Cut the potatoes into small cubes so they cook faster.
Vegetable broth adds extra flavor, but water works just as well.
Add a little more broth if you prefer a thinner soup.
Homemade garlic croutons make the soup even more delicious.
Store leftovers in the refrigerator for up to 3 days.
Vegetable broth adds extra flavor, but water works just as well.
Add a little more broth if you prefer a thinner soup.
Homemade garlic croutons make the soup even more delicious.
Store leftovers in the refrigerator for up to 3 days.