Zucchini Cream Soup with Meat Broth
A quick first course made from the most accessible ingredients! This simple recipe for a flavorful summer zucchini cream soup with onion and carrot in meat broth will delight everyone with its taste.
Updated : 01 September, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Young courgettes
1
Onions
0.5
Carrot
3 tablespoon
Vegetable oil
1
Bell pepper
to taste
Hot chili pepper
1 liter
Meat broth
to taste
Khmeli-suneli
to taste
Garlic powder
to taste
Ground pepper mix
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all necessary ingredients and spices for zucchini soup without adding potatoes.
Step 2
Take a suitable pot, pour in 3 tablespoons of vegetable oil, and add one large chopped onion.
Step 3
Grate half a medium carrot and add it to the pot with the onion. Cook over medium heat until the onion becomes translucent.
Step 4
Cut 1 kilogram (2.2 lbs) of zucchini into medium pieces, add to the pot, stir, and cook for 5-7 minutes on medium heat.
Step 5
For flavor, cut one bell pepper and a small amount of hot chili pepper into strips, add to the pot, stir, and cook for another 5 minutes on medium heat.
Step 6
Season the vegetables with salt, khmeli-suneli, dried garlic, and a mix of ground peppers to taste.
Step 7
Pour in 1 liter (4 cups) of meat broth, or vegetable broth if preferred. Cover and bring to a boil over high heat.
Step 8
Simmer the soup for 5-7 minutes on medium heat, depending on zucchini ripeness.
Step 9
Blend the soup with a hand blender until smooth and creamy.
Step 10
Serve the cream soup in bowls, adding cooked meat pieces, croutons, and chopped herbs to taste.
Step 11
Simple, quick, and home-cooked - enjoy this delicious zucchini cream soup!