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Creamy Zucchini Soup with Crispy Sage Croutons

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A quick and easy creamy zucchini soup made with simple ingredients, topped with crispy sage croutons for a comforting and delicious meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 pounds zucchini, chopped (about 4 medium zucchinis)
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 cups cubed bread (about 2 slices, preferably day-old)
  • 2 tablespoons butter or olive oil
  • 10–12 fresh sage leaves
  • Salt, to taste

Instructions

  1. In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the chopped zucchini to the pot. Season with a pinch of salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, until the zucchini starts to soften and release some of its moisture.
  3. Pour in the 4 cups of vegetable or chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes, until the zucchini is very tender.
  4. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a countertop blender, work in batches, filling the blender no more than halfway. Blend until smooth, then return the soup to the pot.
  5. Stir in the 1/2 cup of heavy cream (or coconut milk). Taste and adjust the seasoning with salt, pepper, and a pinch of red pepper flakes if desired. Keep the soup warm over low heat while you make the croutons.
  6. In a small skillet, melt the 2 tablespoons of butter over medium heat. Add the cubed bread and the fresh sage leaves. Cook, stirring frequently, until the bread is golden brown and crispy on all sides, about 3-5 minutes. Season lightly with salt.
  7. Ladle the creamy zucchini soup into bowls. Top with the crispy sage croutons and a few of the fried sage leaves. Drizzle with a little extra olive oil or a swirl of cream if desired. Serve immediately.

Notes

For a vegan version, use olive oil and full-fat coconut milk. For gluten-free, use gluten-free bread for croutons. The soup can be made ahead and tastes even better the next day. Store croutons separately to maintain crispness.

Nutrition

Keywords: creamy zucchini soup, zucchini soup, sage croutons, easy soup, summer soup, vegetarian soup

Find it online: https://elvafood.com/creamy-zucchini-soup-with-crispy-sage-croutons/