Creamy Zucchini Soup (without milk)


  • 1 kg of very fresh zucchini
  • 3/4 cup chopped white onion
  • 2 chopped garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • zucchini soup

  • 1 liter of chicken broth (can also be water)
  • 1/3 cup chopped fresh basil (or a tablespoon of dried basil)
  • 1 cup of Panela cheese diced into very small (optional)
  • 1 teaspoon ground black pepper.


  1. Wash the zucchini, use a vegetable brush to remove dirt and salt.
  2. Chop the zucchini.
  3. Fry in the oil and butter, onion and garlic in a deep pot over medium heat, stir occasionally until soft and transparent (about 5 minutes). Add the zucchini, a teaspoon of salt and broth, which should cover very well. Cook for 15 minutes over medium heat after boiling, until smooth.
  4. Grind in a blender, along with basil, return to the pot and seasoning for 5 minutes.
  5. Add salt and pepper, serve in bowls or tureen, garnish with fresh basil and chopped cheese.

Rich and quick cream soup without milk.

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