Creamy zucchini soup with mint and peas

Creamy zucchini soup with mint and peas is a great way to enjoy the summer zucchini abundance. This soup tastes really amazing, is very aromatic thanks to the addition of fresh mint leaves, peas add sweetness and freshness. It’s finished with a squeeze of lemon juice, that really brightens this soup up. I served it with cheese on toast on the side. Yum!

If you are looking for other zucchini recipes, I have a couple for you:

• cheesy zucchini and corn fritters
• shrimp pesto pasta with zucchini
• vegetarian lasagna with zucchini and spinach

Ingredients:

The base of this creamy zucchini soup (ingredients that cannot be omitted) consists of:

• onion + garlic (aromatics)
• zucchini (needs to be browned for more flavor)
• fresh mint leaves (mint brightens up dull zucchini flavor, optionally you could also add fresh basil, as it’s also very aromatic!)
• vegetable / chicken broth
• lemon juice – makes the soup more light and refreshing, I cannot stress enough how important it is, to season this soup with lemon juice. When you taste a creamy soup and feel that the flavor is not quite right yet, it often needs more salt, pepper, or lemon juice!

These good quality, fresh ingredients make fantastic soup, that you can make even better by adding:

• potatoes – make the soup more creamy and thick

• heavy cream – like above, plus adds more flavor (sadly, more fat = more flavor)

• peas – dilutes a little bit zucchini flavor, but I prefer this soup with peas, it adds natural sweetness and complements zucchini and mint flavor.

How to make it step by step:

1. Prepare all the vegetables: dice the onion and potato, chop finely the garlic, cut the zucchini into 1/2-inch / 1 cm thick slices.

2. In a large pot, warm up 1 tablespoon oil, add the onion, cook over medium-low heat for about 5 minutes, until translucent, then add the garlic and cook for another minute. Transfer on a plate.
3. Increase the heat to the highest setting and add the second tablespoon of oil, chopped potato, and zucchini, cook for about 3-4 minutes, stirring from time to time until the vegetables are lightly browned. Try not to stir right away, when you’ve added the vegetables, wait for a minute, then stir. You won’t be able to brown all the vegetables, but when some of them are browned this is ok. For more flavor, you could brown them in 2 batches, if you have time.

4. Add the onion and garlic back to the pot, then pour the broth over (it should cover the vegetables), cover the pot with a lid, bring to a boil, then simmer for about 10 minutes.
5. Add the peas, bring to a boil, and cook for a minute.

6. Remove the pot from the heat, add the mint leaves, and blend the soup with an immersion (hand) blender until smooth.
7. Temper the cream: pour the cream into a cup, add about 8 tablespoons of soup, stirring after every added tablespoon, then you can add it to the pot, stir, season to taste with salt, pepper and lemon juice.

How to serve this creamy zucchini soup:

• you can sprinkle the soup with grated parmesan cheese
• mint leaves
• pour some olive oil on top
• make cheese croutons or cheese toasts – just bake slices of bread with butter and any cheese you like on top until the cheese is melted
• or just serve plain, as it is – is either way delicious.

Storing and freezing tips:

How to store the soup: refrigerate the soup within 2 hours of cooking then store in tightly closed containers for up to 3-4 days.

How to freeze: Zucchini soup can be frozen but it would be better to freeze it without the cream. If you freeze the soup with the cream – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.

Creamy zucchini soup with mint and peas

This soup is both creamy and light. Fresh mint leaves and lemon juice brighten the soup up. Peas add natural sweetness and complement zucchini and mint flavor.

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5 from 4 votes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 180kcal

Author Aleksandra

Ingredients

• ▢ 1 medium onion
• ▢ 3 cloves garlic
• ▢ 2 tablespoons frying oil
• ▢ 1 large potato or 3 small potatoes, 130g / 4.6 oz
• ▢ 4 medium zucchini 2 lbs / 1 kg
• ▢ 5 cups broth vegetable or chicken broth, 1 1/4 liter
• ▢ 1 cup frozen green peas 150g / 5.3 oz
• ▢ 3 twigs mint about 20 leaves
• ▢ 1/2 cup heavy cream 30% -36%, 120 ml
• ▢ 2 teaspoons lemon juice or to taste
• ▢ salt and black pepper to taste
• ▢ to finish: olive oil, mint leaves, grated parmesan cheese, cheese croutons, cheese toasts

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Instructions

• Prepare all the vegetables: dice the onion and potato, chop finely the garlic, cut the zucchini into 1/2-inch / 1 cm thick slices.
• In a large pot warm up 1 tablespoon oil, add the onion, cook over medium-low heat for about 5 minutes, until translucent, then add the garlic and cook for another minute. Transfer on a plate.
• Increase the heat to the highest setting and add the second tablespoon of oil, chopped potato, and zucchini, cook for about 3-4 minutes, stirring from time to time until the vegetables are lightly browned (not all of them will be browned).
• Add the onion and garlic back to the pot, then pour the broth over (it should cover the vegetables), cover the pot with a lid, bring to a boil, then simmer for about 10 minutes.
• Add the peas, bring to a boil, and cook for a minute.
• Remove the pot from the heat, add the mint leaves, and blend the soup with an immersion (hanblender until smooth.
• Temper the cream: pour the cream into a cup, add about 8 tablespoons of soup, stirring after every added tablespoon, then you can add it to the pot, stir, season to taste with salt, pepper and lemon juice.
• Serve: optional – sprinkle the soup with parmesan cheese, mint leaves, pour some olive oil on top or make cheese croutons or cheese toasts (just bake slices of bread with butter and any cheese you like on top, until the cheese is melted).

Notes

How to store zucchini soup: refrigerate the soup within 2 hours of cooking then store in tightly closed containers for up to 3-4 days.

How to freeze zucchini soup: Zucchini soup can be frozen but it would be better to freeze it without the cream. If you freeze the soup with the cream – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.

Instead of mint, you could add fresh basil leaves.

You can omit potato, cream, and peas and still get a pretty tasty soup!

 

Course Main Course, Soup

Cuisine international

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