Creamy Zucchini and Mushroom Soup
A silky, deeply flavorful zucchini and mushroom soup with aromatic herbs, mild heat, and a touch of cream.
Yield: 4 Servings
Cost: $8-10
Equipment
- Large heavy-bottomed soup pot
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Measuring spoons
- Liquid measuring cup
- Immersion blender or countertop blender (optional)
Materials
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely diced
- 2 garlic cloves finely minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 medium zucchini cut into 1/2-inch cubes
- 1½ cups cremini mushrooms sliced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon finely chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large heavy-bottomed soup pot over medium heat for 1 minute.
- Add the diced onion and cook for 4 minutes, stirring occasionally, until translucent.
- Add the minced garlic, dried thyme, and red pepper flakes. Stir constantly and cook for 1 minute until the garlic is fragrant but not browned.
- Add the cubed zucchini and sliced cremini mushrooms. Stir well and cook for 6 minutes, allowing the vegetables to soften and release their moisture.
- Pour in the vegetable broth. Add kosher salt and freshly ground black pepper. Stir to combine.
- Increase heat to high. Bring the soup to a gentle boil, then immediately reduce to low and simmer uncovered for 10 minutes.
- Remove the soup from heat. Use an immersion blender to purée half the soup in the pot to create a creamy consistency while retaining texture. Alternatively, carefully transfer 2 cups of soup to a countertop blender, blend until smooth, and return to the pot.
- Stir in the heavy cream. Return the pot to low heat and cook for 2 more minutes to warm through.
- Ladle the soup into bowls. Top each serving with chopped fresh parsley and additional black pepper if desired.
Notes
- For deeper umami, use shiitake mushrooms instead of cremini.
- To make the soup dairy-free, substitute the heavy cream with full-fat canned coconut milk in the same quantity.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup in individual portions for up to 2 months. Thaw in the refrigerator and reheat gently on the stove.
- To brighten the flavor, add 1 teaspoon of lemon juice just before serving.