Kitchen appliances and utensils
- hob or stove;
- oven;
- thick-walled pan;
- a baking sheet;
- measuring cup or kitchen scale;
- knife;
- tablespoon;
- tea spoon;
- cutting board;
- two deep bowls;
- kitchen spatula;
- hand blender;
- plate for serving dishes.
Ingredients
- Chicken stock - 1 L
- Cream 15% - 200 ml
- Processed cheese - 1 pc.
- Garlic - 2 cloves
- Onions - 1-2 pcs.
- Carrots - 1 pc.
- Potato - 2 pcs.
- Young zucchini - 3 pcs.
- Nutmeg - 1/2 tsp.
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper to taste
- Bread - 2-3 slices
- Olive oil - 2-3 tbsp. l
- Oregano - 1 tsp.
Step cooking
Vegetable preparation
- Rinse three small young squash under running water and dry.
- Wash and peel the potatoes. Take two medium potatoes. Peel the carrots and rinse thoroughly under running water.
- Cut carrots, potatoes and zucchini into large cubes. Put chopped vegetables in a deep bowl.
- Peel and rinse one large or two small onions. Remove excess and chop finely. Put the onions in a separate bowl.
- Peel and rinse the garlic. The recipe uses 2 cloves of garlic, but you can adjust its amount to your taste. Chop the garlic cloves finely.
Cooking soup
- For cooking soup, a special thick-walled pan is used. Put it on the fire and heat, then add a little vegetable oil.
- Put onion and garlic in hot oil. Fry for about 1 minute, mixing thoroughly.
- After that, send all the diced vegetables to the pan: carrots, potatoes and zucchini.
- Simmer for 7-10 minutes, stirring occasionally.
- Then pour 1 liter of chicken stock into the pan, cover and cook until the vegetables are soft (usually it takes 10-15 minutes).
- Without removing the pan from the heat, grind all the vegetables to a homogeneous state using an immersion blender.
- After that, add 1 cream cheese and 200 milliliters of cream 15% to the soup.
- Add spices to the soup: 0.5 teaspoon of nutmeg, salt and black pepper to taste. Mix everything together and cover the pan with a lid. Simmer the soup for another 7-10 minutes.
Cooking crackers
- About 2-3 slices of loaf (or any other bread) cut into cubes.
- Cover the baking sheet with parchment paper and lay the sliced bread on it.
- Sprinkle bread with olive oil and sprinkle oregano.
- Stir the bread so that the spices evenly cover the slices. Put the bread in the oven preheated to 160 degrees for 10 minutes.
- Serve the soup hot, sprinkled with crispy fragrant croutons. The dish is ready. Enjoy your meal!
Video recipe
To see the whole process of making zucchini cream soup with cream from the beginning to the moment the dish is served, check out this author’s video.
Now you know how to make cream zucchini soup. Dear readers, if you have already cooked this recipe, leave your feedback about the dish and the process of its preparation. What spices did you use? If you have recommendations or tips, share them in the comments.
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