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A thick and creamy bowl of soup is always a welcome sight, especially when it's as delicious as this zucchini leek soup recipe! Its light, yet totally satisfying, especially on a chilly day. Best, it's really easy to make.
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Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 5 - 6
Ingredients
- 1 to 1 1/2 lbs zucchini (about 3 to 4 cups) cut into half-inch cubes
- 1 bundle leeks, roughly chopped
- Half a cup heavy cream or 1 cup of half and half
- 2 tablespoons butter
- 3 to 4 cups vegetable stock (or chicken stock)
- 1/2 teaspoon garlic powder (or 1-2 finely minced garlic cloves)
- Salt to taste
- Dash of black pepper
- Pinch of smoked paprika for garnish
- Reserved slices of leek and zucchini (for garnish, optional)
Instructions
- Place your pot over medium high heat and cook the leeks in butter just until they become soft and translucent.
- Add the zucchini and sauté until the zucchini softens and develops a bit of color.
- Add the stock, salt and pepper, and the garlic powder. Simmer for about 5 minutes or until the zucchini becomes tender.
- Pour the soup into a blender (or use an immersion blender). Be careful because this is very hot!
- Blend everything until smooth and creamy or until your desired consistency. You may also leave it a bit chunky if you wish.
- Transfer back to a pot or pan and add the cream. Simmer (do not boil or the cream may separate) for up to 15 minutes for a very thick condensed rich soup. (Do not boil. The can cause the cream to separate.) For thinner soup, simmer for less time.
- Serve in individual bowls with a sprinkling of smoked paprika.
Let's Get Started
Chop 1 bundle of leeks into small pieces. (Reserve pieces to use as garnish later if desired.)
Add 2 tablespoons butter a pan over medium high heat. Then, add the leeks. Cook the leeks just until they become soft and translucent.
Add the zucchini to the leeks. Sauté together until the zucchini softens and develops a bit of color. (Reserve pieces to use as garnish later if desired.)
Add the stock, salt and pepper, and the garlic powder. Simmer for about 5 minutes or until the zucchini becomes tender.
Pour the soup into a blender (or use an immersion blender). Be careful because this is very hot!
Blend everything until it's smooth and creamy. If you prefer, you can also leave it a bit chunky.
Transfer the mixture back to your pot and add the cream. Simmer for up to 15 minutes for a very thick condensed rich soup. Do not boil. This can cause the cream to separate. (For a less thickened soup, shorten the simmering time.)
Sprinkle smoked paprika and serve. Add slices of zucchini and leeks to garnish if desired.
There, you have an easy delicious thick and creamy hot zucchini leek soup recipe for tonight. Enjoy!
Did you make this? Be sure to let us know how it turned out in the comments below.