Print

Creamy Zucchini Harvest Soup with Parmesan

creamy zucchini harvest soup with parmesan - featured image
Print Recipe

A velvety, comforting soup made with fresh zucchini, nutty Parmesan, and a touch of cream. Quick and easy, it’s perfect for using up late-summer zucchini and comes together in about 35 minutes.

Ingredients

Scale
  • 2 pounds zucchini (about 4 medium), cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • 1 piece Parmesan rind (optional but highly recommended)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 sprigs fresh thyme (or 1/2 teaspoon dried)
  • Optional garnish: fresh basil, toasted pine nuts, or a drizzle of olive oil

Instructions

  1. Prep your vegetables: Wash the zucchini and trim off the ends. Cut them into 1-inch chunks. Dice the onion and mince the garlic. Grate the Parmesan cheese if you haven’t already.
  2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Do not let the garlic brown.
  3. Cook the zucchini: Add the zucchini chunks to the pot. Stir to coat them in the oil and onions. Cook for 8-10 minutes, stirring occasionally, until the zucchini starts to soften and develop some golden spots.
  4. Add broth and Parmesan rind: Pour in the vegetable broth and add the fresh thyme sprigs (or dried thyme) and the Parmesan rind if using. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes. The zucchini should be very tender when pierced with a fork. Remove the Parmesan rind at this point.
  5. Blend until smooth: Remove the pot from the heat. Fish out the thyme sprigs. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches, filling the blender no more than halfway. Hold the lid down with a kitchen towel.
  6. Add cream and Parmesan: Return the pot to low heat. Stir in the heavy cream and freshly grated Parmesan cheese. Stir gently until the cheese is fully melted and the soup is heated through. Do not let it boil after adding the cream. Taste and adjust seasoning with salt and pepper.
  7. Serve and garnish: Ladle the soup into bowls. Top with extra grated Parmesan, a drizzle of olive oil, fresh basil, or toasted pine nuts if desired. Serve hot with crusty bread or a simple green salad.

Notes

For best flavor, sauté the zucchini until golden to caramelize. Adding a Parmesan rind while simmering infuses the broth with umami. Season in layers—add salt when sautéing onions and zucchini, then adjust at the end. Use cold cream to prevent curdling. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: creamy zucchini soup, zucchini harvest soup, parmesan zucchini soup, summer soup, easy zucchini soup, vegetarian soup

Find it online: https://bakebelle.com/creamy-zucchini-harvest-soup-with-parmesan/