Easy Single-Serving Creamy Zucchini Soup
This single-serving creamy zucchini soup is packed with flavor and ready in a heartbeat, which makes it a perfect partner for a relaxed, healthful dining solo.
This creamy zucchini soup is my go-to for a quick lunch or cozy dinner. It’s a simple yet indulgent blend of zucchini, onions, garlic, potatoes, cream, and Parmesan.
If you’re cooking for one, this recipe changes the game. It is ideal for a satisfying meal without much fuss.
Ready to give it a try? Let’s dive in!
🌟 Recipe Tips
- For this zucchini soup, go for fresh, firm zucchini and starchy potatoes like Russets or Yukon Golds to get that creamy texture.
- Start by sautéing onions and garlic just until they’re aromatic but not browned, to keep the zucchini flavor in the spotlight.
- Cook the veggies until they’re just tender enough to blend smoothly, but be careful not to overcook and lose that fresh, green look and taste.
- If you’re using a blender, do it in batches to avoid spills and ensure everything blends smoothly without lumps.
- A bit of Parmesan adds depth, but watch the salt since Parmesan is quite salty. Always taste before you season.
🥘 Ingredients & Substitutes
- Onions add depth and a touch of sweetness to the soup. If you’re out of onions, shallots are a good backup—they’re a bit milder but still pack plenty of flavors.
- Garlic is the key for that signature soup zest. If you don’t have fresh garlic, half a teaspoon of garlic been from the jar or even garlic powder works fine.
- Potatoes thicken the soup and make it creamy. No potatoes? Try sweet potatoes for a hint of sweetness or cauliflower for a lighter, yet creamy texture.
- Zucchini brings that fresh, vibrant feel to the dish. If you don’t have it, summer squash is an excellent substitute with a similar texture.
- Cream makes the soup rich and velvety. If you’re looking for something lighter, half-and-half or whole milk can cut some richness but still keep it creamy. For a dairy-free version, go for coconut or almond milk—they’ll change the flavor a bit, but in a tasty way.
- Parmesan adds a salty, nutty boost. No Parmesan? Pecorino Romano works just as well, or if you’re avoiding dairy, nutritional yeast is a great vegan option that still gives that cheesy flavor.
👩🍳 Directions
I start by washing, peeling, and dicing the vegetables.
In a pot, heat up a teaspoon of olive oil, then toss in the chopped onions and garlic. Season them with a bit of salt and pepper and let them cook over medium heat for about 3 minutes.
Next, I add the diced potatoes and zucchini and sauté everything together for another 2 minutes.
I then pour in just enough water to nearly cover the veggies, being careful not to add too much so the soup doesn’t turn out watery.
Quick Note: I can always add more water later if it’s needed.
Once the potatoes are tender, I stir in the cream and blend everything until the soup is smooth and creamy.
Bring the soup to a boil again, then tweak the seasoning with salt and adjust the consistency with a bit more water or cream if it feels right.
I served it hot, topped with a drizzle of raw olive oil and a sprinkle of Parmesan for extra flavor.
🍴 How to Double the Recipe:
If I need more than one serving of my creamy zucchini soup, I just double the ingredients. I make sure to use a bigger pot to handle the extra volume.
When blending, I might do it in batches to keep the soup smooth. I also taste as I go, adjusting the salt and pepper, because scaling up can throw off the seasoning a bit.
Cooking might take a tad longer, so I keep an eye on the veggies to make sure they’re just right before blending.
🍽️ Servings
Rustic Country Lunch
I serve the soup with a warm baguette and a simple green salad dressed with olive oil and balsamic vinegar, adding a slice of cheddar or Gouda. It’s my go-to for a laid-back weekend lunch.
Elegant Dinner Starter
For a special dinner, I top the soup with toasted pine nuts and a drizzle of truffle oil, serving it with tomato and basil bruschetta. It’s an elegant start that sets the stage for the main course.
Cozy Winter Evening
On cold nights, I add sour cream or Greek yogurt on top and pair it with a grilled cheese sandwich. It’s comforting and perfect for warming up.
Summer Al Fresco Dining
During warm summer evenings, I enjoy this soup with a chilled white wine or a crisp ale, served with fresh cucumber slices or a cold pasta salad. It makes for a light yet satisfying dinner outside.
Healthy Post-Workout Meal
After a workout, I serve this soup with quinoa or brown rice and a side of mixed berries. It’s nutritious and just what I need to refuel without feeling weighed down.
🍽️ Variations
Spicy Mexican Zucchini Soup
I like to spice up the soup with a teaspoon of cumin, a pinch of chili powder, and some diced jalapeños for a kick. I also toss in some black beans for extra protein.
I sauté the jalapeños with the onions and garlic, add the spices while cooking the veggies, and then blend everything. Then, I stir in the black beans after blending.
Seafood Zucchini Soup
Sometimes, I add cooked shrimp or chunks of cod to the soup for a seafood twist. I cook the seafood separately and mix it in just before serving to keep it tender.
Chicken Zucchini Soup
I make a heartier version by adding shredded chicken and a mix of herbs like rosemary, thyme, and parsley. I cook and shred the chicken first, then add it with the herbs after blending and let it simmer a bit to meld the flavors.
Roasted Vegetable Medley
When I have extra veggies, I roast bell peppers, carrots, and cherry tomatoes to add to the soup. I roast them until they’re tender, then blend them together with the other ingredients for a deeper, caramelized flavor.
❄️ Storage
Refrigeration
This homemade single-serve zucchini soup can be stored in the refrigerator for up to 3-4 days. It stays fresh if I seal it tight in a container. Plus, I find it tastes even better the next day as the flavors meld together.
Freezing
Creamy soups can get a bit tricky when frozen because of the dairy, but this one holds up okay. If I need to freeze it, I try to use it within a month or two. I let the soup cool down completely before popping it into a freezer-safe container, leaving a bit of space at the top since it expands as it freezes.
I’ve learned it’s best to freeze the soup without the cream and just add fresh cream when I reheat it.
Thawing
When I need to thaw the soup, I move it to the fridge and let it sit overnight. I avoid thawing it on the counter to keep it safe and tasting good.
Reheating
To reheat, I warm the soup in a saucepan over medium heat, stirring now and then. If it was frozen without cream, that’s when I mix in some fresh cream to get that creamy texture back.
If it’s too thick, I’ll thin it out with a bit of water or broth. I make sure it’s heated through completely before I dig in.
🤔 FAQs
Can I Make This Soup in Advance for Meal Prep?
What If I Don’t Have a Blender for This Soup?
How Can I Adjust the Thickness of the Soup?
What Bread Pairs Well with This Soup?
📔 Recipe Card:
Easy Single-Serving Creamy Zucchini Soup
Ingredients
- 1 teaspoons Olive Oil
- 1 piece Onion
- 1 clove Garlic
- 1 piece Potato small
- 1 piece Zucchini medium
- ⅓ cup Cream 15%
- 1 tablespoons Parmesan
Instructions
- Start by washing, peeling, and dicing the vegetables.
- In a pot, heat 1 teaspoon of olive oil, then add chopped onions and garlic, seasoning with a bit of salt and pepper. Cook over medium heat for about 3 minutes.1 piece Onion, 1 clove Garlic, 1 teaspoons Olive Oil
- Add the diced potatoes and zucchini to the pot and continue sautéing for about 2 minutes.1 piece Potato, 1 piece Zucchini
- Pour in just enough water to almost cover the vegetables, avoiding too much water to prevent a watery soup. Remember, more water can be added later if needed.
- Once the potatoes are well-cooked, stir in the cream.⅓ cup Cream
- Blend the soup until it becomes smooth and creamy.
- Bring the soup to a boil again, then adjust the taste with salt and the consistency with a bit more water or cream if necessary.
- Serve hot, drizzled with raw olive oil and sprinkled with Parmesan for added flavor.1 tablespoons Parmesan
Notes
- You can add a bit more flavor by tossing in fresh herbs like rosemary, thyme, or bay leaves while the soup simmers. I just make sure to take them out before blending to keep the flavor subtle but aromatic.
- If you’re looking for a little heat, throw in some red pepper flakes or a splash of hot sauce to warm things up.
- Garnishes really make the dish pop. I go for crumbled bacon, toasted pumpkin seeds, or a dollop of pesto to mix things up.
- If you’re watching your calories, swap the cream for low-fat milk or a lighter cream alternative. It still turns out creamy but with fewer calories.
Nutrition
Your Turn
I’d really appreciate your thoughts on my single-serving creamy zucchini soup! If you tried it out and liked it, could you rate it and drop a comment below?
Your feedback is super helpful, not just for me, but for others in the community looking for tips or different twists.
