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Serving: Top each bowl with a swirl of cream, a sprinkle of fresh herbs, or a handful of croutons for a little crunch.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if it thickens too much.
Variations:
Make it lighter: Use light cream cheese or a splash of milk instead of the full amount of cream cheese.
Add extra greens: Toss in a handful of spinach or kale during the last few minutes of cooking.
Boost the flavor: Stir in a pinch of nutmeg, dried thyme, or a little grated Parmesan.
FAQ:
Can I freeze Creamy Zucchini Soup?
Yes! Let it cool completely and freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.
What’s the best way to blend the soup?
An immersion blender is easiest (and least messy), but a high-speed blender will make it extra creamy. Just be sure to vent the lid slightly to let steam escape.
Can I add protein?
Absolutely—serve it with some shredded chicken, cooked shrimp, or even chickpeas stirred in for a heartier meal.
Would you also like a quick recipe card version too, in case you want to post it separately?
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