Creamy Parmesan Zucchini Soup
Zucchini consists mostly of water and lacks inherent depth, which usually results in a bland, thin soup. To fix this, I skip the heavy cream and use the starch from yellow potatoes to build a velvety emulsion that mimics dairy. A simmering parmesan rind is non-negotiable here; it injects the necessary salt and umami to wake up the mild vegetables.
Ingredients
Ingredients (~6-8 servings)
- 5 medium zucchini about 2 lbs, chopped into half-moons
- 1 1/2 lbs Yukon Gold potatoes 1-inch pieces, peeled and cubed
- 1 1/2 large yellow onions ~2 cups, diced
- 5 cloves garlic rough chopped
- 2 tablespoons olive oil
- 1 1/2 teaspoons onion powder
- 6-8 fresh thyme sprigs
- 6 cups chicken or vegetable broth
- 1 large Parmesan cheese rind about 3-4 inches long
- Salt and black pepper to taste
Instructions
- Rinse potatoes in cold water to remove starch and drain.
- Heat olive oil in soup pot, sauté onions with salt for 5-6 minutes until translucent.
- Add garlic, cook 1 minute.
- Add zucchini, sauté 4-5 minutes.
- Add potatoes, broth, onion powder, thyme, and parmesan rind.
- Boil, then simmer covered 25-30 minutes until potatoes are tender.
- Remove thyme stems and parmesan rind.
- Blend soup until smooth using immersion blender.
- Season generously with salt and black pepper.
Notes
Use immersion blender for easiest blending. Taste and adjust seasoning before serving.
Did you make this recipe?Let me know how you liked it below!