French cuisine · Soups & Stews

Zucchini Soup with Cream Cheese

Creamy zucchini soup that is only stirred smooth with cream cheese after puréeing.

Ingredients · for 4 servings

• 1 kg zucchini
• 1 onion
• 2 garlic cloves
• 1 potato
• 800 ml vegetable broth
• 150 g cream cheese
• 3 tbsp olive oil
• 1/2 bunch basil
• Salt, pepper

Instructions

1. Wash the zucchini, trim the ends and cut into 2 cm pieces; chop the onion and garlic, peel the potato and dice it small.
2. Heat 2 tbsp olive oil in a pot and sauté the onion and garlic for 4 min. until translucent, without browning them.
3. Add the potato and zucchini, sauté for 3 min., pour in the vegetable broth and simmer uncovered for 15 min. until the zucchini are soft.
4. Add the basil leaves and purée the soup immediately until smooth, so it keeps its bright green color.
5. Stir in the cream cheese spoon by spoon until the soup is smooth and creamy, and season with salt and pepper; do not let it boil again.
6. Ladle into bowls, drizzle with the remaining olive oil and serve with a few basil leaves.