This creamy zucchini soup with a hint of sweetness from bell peppers and carrots, seasoned perfectly with fresh herbs and spices, is a comforting dish that’s both light and flavorful. Served with crunchy, spiced croutons, this soup is a wholesome option for any meal. Not only does it make a hearty lunch or dinner, but it’s also packed with nutrients from fresh vegetables, making it a nutritious choice for the whole family. Ideal for a 2–2.5-liter pot, this recipe yields enough to serve about four people.

Full Recipe:

 

Ingredients

For the Soup

• Zucchini: 2 medium-sized (about 700 g)
• Onions: 2 medium
• Carrot: 1 large
• Bell Pepper: 1/2 large pepper
• Water: 500-600 ml (just enough to avoid fully covering the vegetables)
• Vegetable Oil: 15 ml
• Butter: 15 g
• Salt and Pepper: to taste
• Fresh Dill: for garnish

For the Croutons

• Baguette or White Bread: 100 g
• Vegetable Oil: 20 ml
• Paprika: 0.5 tsp
• Provençal Herbs: 0.5 tsp
• Salt: 0.5 tsp
• Garlic: 1 clove, minced

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Chop the Vegetables: Dice the zucchini, onions, carrot, and bell pepper into small pieces. This helps them cook evenly and speeds up the cooking time.

Step 2: Sauté the Vegetables

1. Heat the Oil and Butter: In a 2–2.5-liter pot, warm the vegetable oil and butter over medium heat. This combination of oils adds depth of flavor to the soup.
2. Add the Onions and Carrot: Sauté the onions and carrot until they start to soften and release their aroma, about 5 minutes.
3. Add Zucchini and Bell Pepper: Add the zucchini and bell pepper to the pot. Stir everything well, allowing the vegetables to mingle for another 5 minutes.

Step 3: Simmer the Soup

1. Add Water: Pour in 500-600 ml of water, just enough to submerge the vegetables slightly. Avoid covering the vegetables fully, as this keeps the soup’s consistency thick and creamy.
2. Season the Soup: Add salt and pepper to taste, adjusting the seasoning according to your preference.
3. Bring to a Boil and Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot partially and let the soup simmer for about 20-25 minutes, or until all the vegetables are tender.

Step 4: Blend the Soup

1. Blend for Creaminess: Once the vegetables are fully cooked, use an immersion blender directly in the pot to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some vegetables whole.

Step 5: Prepare the Croutons

1. Preheat the Oven: While the soup is simmering, preheat your oven to 180°C (350°F).
2. Dice the Bread: Cut the baguette or white bread into small cubes.
3. Season the Croutons: In a bowl, toss the bread cubes with vegetable oil, paprika, Provençal herbs, salt, and minced garlic. Mix well to ensure even coating.
4. Bake the Croutons: Spread the seasoned bread cubes on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until golden brown and crisp, stirring halfway through to ensure even toasting.

Step 6: Serve the Soup

1. Garnish and Serve: Pour the hot soup into bowls, and garnish with freshly chopped dill for a burst of color and flavor. Top each serving with a handful of homemade croutons for added crunch.

Nutrition Facts (per serving, based on 4 servings)

• Calories: 180 kcal
• Protein: 4 g
• Fat: 10 g
• Carbohydrates: 19 g
• Fiber: 4 g
• Sodium: 300 mg

Frequently Asked Questions (FAQs)

1. Can I make this soup vegan?

• Absolutely! Simply replace the butter with additional vegetable oil or vegan butter. The flavor remains deliciously rich and creamy.

2. Can I use other vegetables in this soup?

• Yes, feel free to add or substitute with vegetables like potatoes, celery, or leeks. These additions will complement the flavors and add more depth to the soup.

3. What can I use instead of fresh dill?

• Fresh parsley or chives work well as alternatives. If you prefer, you can even use dried dill, though fresh herbs generally provide a better flavor.

Tips for Making the Best Zucchini Soup

• Choose Fresh Zucchini: Fresh zucchini has a firm texture and mild flavor, making it ideal for soups.
• Cook Until Tender: Ensuring the vegetables are fully cooked before blending allows for a smooth, creamy texture.
• Add Cream for Richness: If you prefer an extra creamy soup, feel free to add a splash of cream or milk after blending.

Storage Tips

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well. Place it in a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop.
• Reheating Croutons: To bring croutons back to their original crispiness, reheat in the oven at 180°C (350°F) for 5-10 minutes.

Conclusion

This creamy zucchini soup with homemade croutons is a comforting and satisfying meal option that’s perfect for any occasion. With a smooth, velvety texture and lightly spiced crunch from the croutons, it’s a dish that’s both nourishing and delightful. The simple ingredient list and easy steps make this soup an accessible recipe for both beginners and seasoned cooks alike. Give this recipe a try, and enjoy a bowl of hearty, homemade soup that’s sure to warm you up any day!