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Creamy Parmesan Zucchini Soup with Easy Crunchy Croutons

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A velvety, creamy zucchini soup with salty Parmesan and crunchy croutons, perfect for using up garden zucchini. Quick, easy, and packed with flavor.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds zucchini, chopped
  • 4 cups chicken or vegetable broth
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 cups crusty bread, cubed
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • 2 tablespoons grated Parmesan
  • Pinch of salt

Instructions

  1. Make the croutons first. Preheat your oven to 375°F. Toss the bread cubes with olive oil, garlic powder, and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 10-12 minutes, stirring halfway through. In the last 2 minutes, sprinkle the grated Parmesan over the croutons and let it melt. Set aside to cool.
  2. Start the soup base. Melt the butter in your large pot over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the garlic. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the zucchini. Add the chopped zucchini to the pot along with the salt, pepper, and red pepper flakes if using. Stir everything together. Cook for 8-10 minutes, stirring occasionally, until the zucchini is very soft and starting to break down.
  5. Add the broth. Pour in the broth and bring everything to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 10 minutes.
  6. Blend until smooth. Remove the pot from the heat. Use an immersion blender directly in the pot and blend until the soup is completely smooth and velvety. If using a regular blender, let the soup cool for 5 minutes, then carefully transfer it in batches and blend until smooth. Return the blended soup to the pot.
  7. Add the cream and cheese. Stir in the heavy cream. Then, with the heat off, gradually add the grated Parmesan while stirring. Taste and adjust salt and pepper.
  8. Serve immediately. Ladle the soup into bowls and top generously with the crunchy Parmesan croutons.

Notes

Don’t rush the zucchini cooking; sweating it in butter builds flavor. Grate your own Parmesan for smooth melting. Avoid boiling after adding cream or cheese to prevent graininess. The soup tastes even better the next day.

Nutrition

Keywords: creamy zucchini soup, Parmesan zucchini soup, easy zucchini soup, garden zucchini recipe, summer soup, vegetarian soup, gluten-free soup option

Find it online: https://spoonmira.com/creamy-parmesan-zucchini-soup-with-easy-crunchy-croutons/