This creamy zucchini soup recipe is laced with buttermilk, infused with herbs and sprinkled with Gorgonzola for an irresistibly delicious flavor! It’s easy to make and it makes great leftovers!
Creamy Zucchini Soup Recipe
Picture this scenario: You’re making a cream of vegetable soup, in this case zucchini, and you grab the half-and-half out of the fridge and start pouring it into the pot. Over a cup’s worth later you look at the container in your hand and realize…you’ve just poured in BUTTERMILK! You gasp, set the buttermilk down, and stare blankly into the pot realizing there’s nothing you can do – what’s done is done. And so you pull out the blender stick to puree it anyway. Then with a “what the heck” you grab a spoon, dip it into the pot, stick it in your mouth and then freeze as your eyes widen…the stuff is amazing!
That’s exactly what happened to me a couple of weeks ago and all I can say is hallelujah for kitchen accidents because this soup is simply incredible!
I was half tempted to title this recipe “(I Can’t Believe It’s) Cream of Zucchini Soup” because really, the flavor is quite stunning.
Zucchini is a wonderfully versatile vegetable that’s delicious in both savory and sweet dishes. We use it regularly to make zoodles, add it to soups and stews, and shred it to make Zucchini Fritters, Zucchini Muffins, and zucchini bread like this Lemon Zucchini Bread, Lemon Lime Zucchini Bread, Chocolate Deception Cake, and Mega Healthy Triple Chocolate Cupcakes. This cream of zucchini soup (or creamy zucchini soup, however you want to call it), is one of our new favorites and we’re confident you’re going to love it too.
Tip for Home Gardeners:
If you’re using zucchini that has grown really big, remove the seeds before using them in the soup. The bigger the zucchini’s get, the larger and harder the seeds become and you’ll have tiny hard bits of seeds in the soup. So just slice the zucchini in half and scoop out the seeds before proceeding.
The addition of buttermilk and Gorgonzola raise this otherwise humble soup to a whole new level. The fresh tartness of the buttermilk combined with a touch of sweet heavy cream, buttery zucchini, and a sprinkling of gorgonzola is simply fabulous.
My brother hates zucchini and he really enjoyed this soup, so that says a lot. So pull up a chair and bon appetit!
Let’s get started!
Saute the onions in a stock pot until soft and translucent and beginning to turn golden. Add the garlic and saute for another couple of minutes.
Add the chopped zucchini to the onions, cover, and cook, stirring occasionally, until soft, about 8-10 minutes.
Pour the contents into a blender or use an immersion blender to puree it. I’ve used my Cuisinart Immersion Blender for years and love it for purposes like these.
After the soup is pureed add the broth cubes and stir until dissolved. Stir in the buttermilk and heavy cream and heat through. Add salt to taste.
Spoon into bowls, sprinkle with some crumbled gorgonzola or blue cheese and some chopped fresh basil if desired.
For more delicious zucchini recipes try our:
Creamy Zucchini Soup with Gorgonzola
- 5 pounds zucchini , roughly chopped
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 4 tablespoons unsalted butter
- 4 cubes chicken bouillon (vegetarians: use vegetable broth)
- 2 cups buttermilk
- 1 cup heavy cream
- 1 teaspoon salt
- crumbled gorgonzola or blue cheese for serving
- chopped fresh basil for serving (optional)
- Heat the butter in a stock pot over medium-high heat and saute the onions until light golden, 6-8 minutes. Add the garlic and saute for another 2 minutes. Add the zucchini, cover and cook until soft, stirring occasionally, 8-10 minutes.
- Add the contents to a blender or use an immersion blender to puree the mixture. If using a stand blender, return the soup to the pot.
- Add the salt and bouillon cubes and stir until dissolved. Add the buttermilk and heavy cream and heat through.
- Serve hot in individual bowls sprinkled with gorgonzola and sprinkle with chopped fresh basil. Serve with some crusty bread and a leafy green salad.
First published on The Daring Gourmet August 22, 2015