I think soup is always agood idea, even in summer. And because it’s zucchini season, we eat zucchini┬áin all forms and variations at the moment, and also from time to time some zucchini cream soup.

Usually, at this time of the year, I can use some from my granny’s garden in Burgenland. But unfortunaltely, hailstorms have destroyed her whole garden (and all of her harvest). ­čÖü

So the zucchini must be purchased en masse now, because they are for me somehow linked to the summer and the summer holidays …

The recipe is from my mother-who always conjures incredibly good soups. It is very quick to prepare and very easy to make. The whipped cream, which is listed in the recipe, is also not a must and can be reduced.

zucchini cream soup

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4 portions


  • 1 onion
  • 1 Zucchini
  • 3-4 cups soup homemade or stock cube
  • herbs to taste, eg. parsley
  • 1 tbsp. Butter or oil
  • 1/2 cup cream oder creme fraiche
  • bread or toast perfect way to get rid of older bread
  • salt and pepper


  • Chop small the onion and roast in a pot with the tbsp. of butter.
  • Cut small the zucchini and add to the pot, roast for a minute.
  • Add soup and boil until zucchini are soft (but not too much, otherwise they are too sweet). Puree with a mixer.
  • Add cream, salt, pepper and herbs to taste (e.g. parlsey).
  • Cut small the bread / toast and roast in a pan (medium heat). Eventually with a tbsp. of oil.

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