This Easy Creamy Italian Potato and Zucchini Soup is warm and comforting. It’s packed with tender potatoes and fresh zucchini, all blended into a luscious, creamy goodness.
I love how quickly this soup comes together. Just chop, simmer, blend, and enjoy. Perfect for chilly days or when you need a little comfort in a bowl!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds flavor. If you want a different taste, you could use butter or even avocado oil, which has a higher smoke point.
Onion: A medium onion adds depth, but shallots or leeks can work well too. If you’re short on onions, you can use onion powder in a pinch.
Garlic: Fresh garlic gives the best flavor. If you’re in a hurry, garlic powder could substitute at about one-eighth the amount, but I recommend fresh when possible!
Potatoes: I use russet potatoes for creaminess, but Yukon Golds are a fantastic alternative, too. If you want a lower-carb option, try cauliflower instead.
Zucchini: Fresh zucchini is ideal. If it’s out of season, yellow squash or even spinach may work as a substitute, giving a different but still delicious flavor.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds richness. Feel free to use water in a bind, though it may need more seasoning.
Cream: Heavy cream adds richness, but half-and-half or even coconut milk can lighten things up. For a vegan option, try cashew cream!
How Do You Get the Perfect Creaminess in Your Soup?
Achieving a creamy texture is essential for this soup. Here’s how to nail it:
- Be sure to cook the potatoes and zucchini until they are tender. This helps them blend smoothly.
- Using an immersion blender is straightforward; just blend in the pot until creamy. If you use a regular blender, work in batches and allow steam to escape by removing the center part of the lid while blending.
- For an extra creamy finish, incorporate the cream right after blending but avoid boiling it again. This keeps the cream smooth and prevents curdling.
With these tips, your soup will be perfectly smooth and delicious every time! Enjoy every spoonful!
Easy Creamy Italian Potato and Zucchini Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 medium zucchinis, diced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried Italian herbs (like a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley or basil (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook. In total, you’re looking at around 40 minutes from start to finish for a warm, delicious bowl of soup that serves about 4-6 people!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, which should take about 4-5 minutes. This step brings out the flavors of the onion, setting a great base for your soup!
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute until it becomes fragrant. Be careful not to let it burn, as burnt garlic can have a bitter taste.
3. Add Vegetables:
Now it’s time to add the diced potatoes and zucchinis. Stir everything together until well mixed. The combination of these fresh ingredients adds a lovely texture to the soup.
4. Simmer:
Pour in the broth and increase the heat until the mixture reaches a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes and zucchini are tender—this should take about 20 minutes. You can check for tenderness by poking a potato cube with a fork; it should slide in easily.
5. Season It:
Stir in the dried Italian herbs, salt, and freshly ground black pepper to taste. This is where the flavor really comes together, so feel free to adjust according to your preferences!
6. Blend the Soup:
Using an immersion blender, carefully puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender—just remember to let some steam escape by removing the center part of the lid while blending!
7. Add Cream and Cheese:
Stir in the heavy cream and grated Parmesan cheese, heating gently until warm but not boiling. This addition will give the soup its signature creaminess and depth of flavor.
8. Taste and Adjust:
Give your soup a taste, and adjust the seasoning with more salt and pepper if needed. A little adjustment can make a huge difference!
9. Serve and Enjoy!
Serve your warm soup hot, garnished with extra Parmesan cheese and fresh parsley or basil for a touch of freshness and color. Enjoy every delicious spoonful of this creamy, flavorful soup!
Bon appétit!
FAQ for Easy Creamy Italian Potato and Zucchini Soup
Can I Substitute the Cream with a Lighter Option?
Absolutely! You can use half-and-half, whole milk, or even unsweetened almond milk for a lighter version. If you’re looking for a dairy-free alternative, cashew cream works beautifully as well!
How Can I Make This Soup Vegetarian or Vegan?
To keep it vegetarian, use vegetable broth instead of chicken broth. For a vegan version, ensure you’re using plant-based cream and skip the Parmesan cheese or substitute it with a vegan cheese alternative.
What If I Don’t Have an Immersion Blender?
No problem! You can use a regular blender. Just make sure to blend the soup in batches and leave the lid slightly ajar to let steam escape, which prevents pressure buildup.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally until heated through. You may want to add a splash of broth or cream to revive its creamy texture!
