Zucchini Leek Soup
Looking for a cozy and comforting dish to warm you up on a chilly day? Then you’ll want to try this bowl of creamy Zucchini Leek Soup! This delightful recipe combines the subtle sweetness of zucchinis with the gentle onion-like flavor of leeks, creating a velvety soup that’s perfect for any time.
Creamy leek and zucchini soup
This creamy zucchini and leek soup recipe is hearty and comforting. Whether you’re craving a comforting meal for a cozy night in or seeking a light yet satisfying lunch option, this soup ticks all the boxes. Bursting with flavors, this dish is a fantastic way to incorporate seasonal vegetables into your diet, providing both nourishment and satisfaction in every spoonful.
As someone who enjoys a comforting bowl of homemade soup, especially on a crisp evening, I can assure you that this recipe is not just about nourishment. It’s about creating moments of tasty goodness.
This creamy concoction isn’t just another soup recipe. Spring season is drawing closer and we are beginning to have warmer days in the northern hemisphere, so seasonal produce is becoming available at good prices – best to take advantage.
Recipe highlights
- Creamy texture that melts in your mouth.
- It is packed with nutritious zucchinis and leeks.
- Versatile – perfect as a starter or a main dish.
- Easily customizable with various toppings and garnishes.
- Make-ahead and freezer-friendly.
Ingredients for leek and zucchini soup
Extra Virgin Olive Oil: its rich flavor adds depth to the dish and helps release more of the garlic and leek flavors as you begin to sautee.
Leeks (white and light green parts only): leeks offer a milder, sweeter flavor compared to onions, making them perfect for soups. Clean them thoroughly as they tend to trap dirt and grit between their layers.
Zucchinis: zucchinis, also known as courgettes, brings a delicate flavor and a creamy texture to the soup. Loaded with vitamins and minerals, they add a nutritious punch to your meal. Also, it’s one of the major ingredients in this recipe.
Cloves of Garlic: garlic infuses the soup with its aromatic flavor, enhancing the overall taste profile.
Vegetable Broth: it forms the flavorful base of the soup, adding depth and complexity. Choose low-sodium varieties if you’re watching your salt intake.
Dried Thyme: this herb contributes earthy and slightly floral notes to the soup, elevating its taste. If you prefer, fresh thyme can be used as a substitute. Just make sure you take out the sprigs before blending.
Salt and Black Pepper: these kitchen staples are essential for seasoning the soup to perfection. Adjust the quantities according to your taste preferences.
Heavy Cream: it offers that luxurious velvety texture, heavy cream is a must. However, if you’re aiming for a lighter version, you can substitute it with coconut cream or cashew cream for a vegan alternative.
Fresh Herbs like Parsley or Chives for Garnish (Optional): add a pop of color and freshness to the finished dish. Garnish your soup with chopped parsley or chives for a lovely touch.
Substitutions
- Vegan Option: Swap out the heavy cream for coconut cream or cashew cream to make this a vegan zucchini soup.
- Gluten-Free: Ensure the vegetable broth used is gluten-free certified if you’re avoiding gluten.
Step-by-step instructions
- Preparation: begin by cleaning and slicing the leeks, ensuring to use only the white and light green parts. Dice the zucchini and mince the garlic cloves.
- Sauté: in a large pot, heat olive oil over medium heat. Add the leeks and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add Zucchinis: add the diced zucchinis into the pot, stirring occasionally, and cook for another 5 minutes until they begin to soften.
- Simmer: pour in the vegetable broth and add dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the zucchinis are fork-tender.
- Blend: use an immersion blender or transfer the mixture to a blender in batches, and blend the soup until smooth and creamy.
- Add Cream: return the blended soup to the pot, and stir in the heavy cream, allowing it to heat through without boiling. Adjust seasoning if necessary.
- Serve: ladle the soup into bowls and garnish with fresh herbs like parsley or chives if desired. Serve hot and enjoy!
Extra recipe tips
- For extra richness, you can add a knob of butter along with the olive oil during the sautéing process.
- Experiment with different herbs and spices to customize the flavor profile of the soup to your liking.
- If you prefer a chunkier texture, reserve some of the cooked zucchini before blending and stir it back into the soup at the end.
How to serve
- Serve the soup as a standalone dish with crusty bread or a side salad for a complete meal.
- Pair it with a grilled cheese sandwich or a simple quesadilla for a comforting lunch or dinner option.
- Croutons are also a great pairing for this zucchini and leek soup recipe.
Recipe variations
- Spiced Leek Zucchini Soup: add a pinch of curry powder, cumin, or chili flakes for a hint of warmth and spice.
- Roasted Vegetable Variation: roast the zucchinis and leeks in the oven before adding them to the soup for a deeper, caramelized flavor.
How to store and reheat
To store leftover soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days or freeze up to 3 weeks for the best freshness. When ready to reheat, simply warm the soup gently on the stovetop over low heat, stirring occasionally until heated through. You can add more vegetable broth or cream to adjust thickness if you wish.
FAQs
Yes, you can substitute chicken broth if you prefer. However, using vegetable broth keeps this recipe vegetarian-friendly.
Certainly! You can omit the heavy cream altogether or replace it with a lighter alternative like coconut cream for a dairy-free option.
Absolutely! This soup reheats beautifully, making it an ideal freezer-friendly make-ahead dish. Simply follow the instructions for storage and reheating outlined above.
While both are typically in season during the summer months, they are often available in grocery stores year-round thanks to modern agricultural practices and international sourcing. However, purchasing them in season ensures the freshest and most flavorful produce.
Zucchini Leek Soup
Equipment
- 1 emulsion blender or regular blender
Ingredients
- 2 tbsp olive oil extra virgin1
- 1 large leek white and light green parts only
- 2 medium zucchini
- 2 garlic cloves
- 4 cups vegetable broth
- 1 tbsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup heavy cream
- parsley or chives for garnish optional
Instructions
- Begin by cleaning and slicing the leeks, ensuring to use only the white and light green parts. Dice the zucchini and mince the garlic cloves.
- In a large pot, heat olive oil over medium heat. Add the leeks and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the diced zucchinis into the pot, stirring occasionally, and cook for another 5 minutes until they begin to soften.
- Pour in the vegetable broth and add dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the zucchinis are fork-tender.
- Use an immersion blender or transfer the mixture to a blender in batches, and blend the soup until smooth and creamy.
- Return the blended soup to the pot, and stir in the heavy cream, allowing it to heat through without boiling. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh herbs like parsley or chives if desired. Serve hot and enjoy!
Notes
- For extra richness, you can add a knob of butter along with the olive oil during the sautéing process.
- Experiment with different herbs and spices to customize the flavor profile of the soup to your liking.
- If you prefer a chunkier texture, reserve some of the cooked zucchini before blending and stir it back into the soup at the end.
