November 22, 2016

Broccoli and zucchini cream soup

Easy, silky, very green cream soup made with just a handful of ingredients {low carb, gluten free, vegetarian}

Cook your favorite green veggies in an amazing creamy soup and let the soup warm you up in cold November days!

If you like cream soups, you’ll love this recipe. Broccoli and zucchini are just perfect together. This super delicious soup is not just amazingly creamy and silky, it’s also healthy, gluten free and low-carb. Eat this tasty broccoli and zucchini soup as starter to any comfort food or serve with bread as a vegetarian meal.

Only six ingredients you’ll need to cook this tasty soup: broccoli, zucchini, garlic, cream (half-and-half, heavy, single or even sour), seasoning and water. For seasoning use salt, pepper, thyme and basil; instead of water, you can prepare the soup with vegetable or chicken stock, but the soup works fine with just water as well, the flavor of zucchini and broccoli is so intense you won’t miss any other ingredients.

First sauté the veggies on olive oil, then cook them, when the veggies are tender, use an immersion blender to puree the soup, add the cream and bring it back to boil, and it’s done. The soup is ready to be served in less than 35 minutes. Serve the soup warm with grated cheese (Parmesan, Cheddar or any other cheese) and let the cheese melt in stoup.

This warm creamy comfort soup is a perfect dinner for busy week nights, it’s easy to prepare, it’s ready in half hour and it’s super delicious. We love this soup, it’s a good meal to eat after a long day, it’s so simple to make and it’s also flavorful and healthy. Do you need more reasons to give this recipe a try? :)

Difficulty: easy
Cost: low
Calories: low
Diet: vegetarian, gluten free, sugar free, clean eating, low-carb

Broccoli and zucchini cream soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 small or 1½ zucchini
  • 1 medium broccoli
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 1 cup heavy cream / half-and-half
  • ½ teaspoon thyme
  • ½ teaspoon basil
  • salt
  • pepper
  • 1 handful grated cheese for serving (Cheddar or Parmesan)
Let's get started!
  1. Wash the broccoli and chop it into florets.
  2. Heat one tablespoon olive oil in a saucepan, sauté the chopped garlic for 1 minute on medium heat, then add the broccoli florets.
  3. While the broccoli is cooking, wash and cut the zucchini into little chunks, then add to the pot. Stir the veggies and sauté them for 2-3 minutes, then pour water or vegetable stock to cover the veggies (about 1 liter).
  4. Season the soup with salt, pepper, basil and thyme and bring to the boil covered with lid.
  5. Cook the soup for 20 minutes, until the vegetables are soft, then use immersion blender to blend it, until smooth. Pour one cup heavy cream or half-and-half to soup and cook for another 1-2 minutes, until starts to boil.
  6. Serve the soup warm with your favorite grated cheese.


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Creamy Vegetable Soup


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