Creamy Zucchini Soup with Parmesan Croutons
Creamy, cozy, and super simple, this zucchini soup is made with zucchini, shallots, broth, sour cream, thyme, a parmesan rind, and topped with sourdough croutons.
Ingredients
Zucchini Soup
- 3 shallots diced large
- 4 medium sized zucchini chopped into large pieces (about 2 pounds)
- 6 cups vegetable broth
- 2 springs fresh thyme
- 2-3 inch parmesan cheese rind
- 1/4 cup sour cream
- 1/2 tsp salt or less if using a saltier broth
- 1/4 tsp cracked black pepper
- 1 tbsp olive oil
Parmesan Croutons
- 4 slices sourdough sandwich bread diced into small cubes
- 2-3 tbsp olive oil
- ½ cup shredded parmesan cheese
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- Add the olive oil to a large soup pot with a lid or a Dutch oven. Add the shallots and cook for 3 to 5 minutes.1 tbsp olive oil, 3 shallots
- Add the zucchini, season with salt and pepper, and cook for another 3 to 5 minutes to get some color on the zucchini and shallots.4 medium sized zucchini, 1/2 tsp salt, 1/4 tsp cracked black pepper
- Add vegetable broth and bring to a boil, then reduce the heat.6 cups vegetable broth
- Add thyme, parmesan rind, and bring the broth to a boil. Cover the pot and cook for 20 minutes.2 springs fresh thyme, 2-3 inch parmesan cheese rind
- While the soup is cooking, toss the cubed sourdough with olive oil and shredded parmesan, then add to the parchment lined baking sheet. Bake for 10 to 12 minutes. Note: these can also be made ahead of time and stored in an airtight container for up to a week.4 slices sourdough sandwich bread, 2-3 tbsp olive oil, ½ cup shredded parmesan cheese
- After 20 minutes of cooking, remove the thyme and parmesan rind from the soup.
- Add the sour cream to the soup pot, then using an immersion blender, blend the soup until smooth.1/4 cup sour cream
- Ladle the soup into bowls and top each bowl with some sourdough croutons.