Zucchini Soup, Creamy and Curried
This creamy curried zucchini soup is what you make when you want comfort fast—soft vegetables, warm spice, and a silky texture that feels rich without needing heavy cream. The schematic recipe keeps it simple: zucchini and onion are gently cooked in olive oil, curry powder is bloomed for flavor, water and a bouillon cube build a quick broth, then everything is blended smooth. Two additions of fresh cheese spread bring the “creaminess” in a clever way: one portion blends into the soup for body, and another is stirred in after blending for extra velvety texture.
The flavor profile is balanced and cozy. Zucchini has a mild, slightly sweet taste that takes on seasoning beautifully. Curry powder adds warmth and depth without making the soup spicy (unless your curry blend is hot). Onion rounds everything out with savory sweetness, and the bouillon cube gives the broth a satisfying, full-bodied finish.
It’s a great weeknight soup because it’s basically “chop, simmer, blend.” It also works for meal prep: the flavor improves after resting, and the texture stays smooth when reheated gently. Serve it as a starter, a light lunch, or a simple dinner with bread, salad, or a grilled cheese on the side.
Why You’ll Love This Recipe
• Creamy without heavy cream: Fresh cheese spread creates a smooth, rich texture in minutes.
• Quick, one-pot cooking: Minimal dishes and simple steps—perfect for busy days.
• Warm curry flavor: Cozy and aromatic, with adjustable spice level.
• Meal-prep friendly: Stores and reheats well, making it great for make-ahead lunches.
Equipment
• Large pot or Dutch oven with lid
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Blender (or immersion blender)
• Ladle
• Optional: fine mesh strainer (if you want ultra-silky texture)
Ingredients
Main Ingredients
• 2 1/4 lb (1 kg) zucchini, chopped
• 2 onions, chopped
• 2 tbsp olive oil
• 2 tbsp curry powder
• Salt and black pepper, to taste
• 3 cups (700 mL) water
• 1 bouillon cube
• 1/2 cup (100 g) fresh cheese spread (such as St Môret)
• 1/4 cup (50 g) fresh cheese spread (such as St Môret), for finishing
• Pinch of curry powder, for finishing
Optional Ingredients
• Garlic (1–2 cloves, minced)
• Lemon juice (1–2 tsp, for brightness at the end)
• Chili flakes or cayenne (if you want heat)
• Fresh herbs (parsley or chives for topping)
• Extra water or broth (to thin if needed)
Instructions
Step 1: Preparation
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Wash the zucchini and trim the ends. Chop into medium chunks so they cook evenly.
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Peel and chop the onions.
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Measure out the curry powder and cheese spread so they’re ready to go—this soup moves quickly once the pot is hot.
Texture note: If you prefer a very smooth soup, cut zucchini a bit smaller. Smaller pieces soften faster and blend more easily.
Step 2: Mixing / Assembling
This soup builds flavor in layers:
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First, zucchini and onion soften in olive oil over low heat.
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Then curry powder is added and briefly warmed so it becomes fragrant.
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Water + bouillon create a quick broth that simmers the vegetables until tender.
Step 3: Cooking / Simmering
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In a large pot, heat 2 tbsp olive oil over low heat.
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Add the chopped zucchini and onions. Cook gently for about 5 minutes, stirring often, until the onions begin to soften.
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Add 2 tbsp curry powder, plus a little salt and pepper. Stir for 30–60 seconds so the curry becomes aromatic (this helps the flavor “wake up”).
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Pour in 3 cups (700 mL) water and add 1 bouillon cube. Stir to dissolve.
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Cover the pot and cook over medium heat for 15 minutes, or until the zucchini is very tender and easily pierced with a fork.
Visual cue: the zucchini should look soft and slightly translucent at the edges, not firm.
Step 4: Blending / Finishing
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Carefully blend the soup until smooth (use a blender in batches, or an immersion blender in the pot).
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While blending or immediately after blending, add 1/2 cup (100 g) fresh cheese spread. Blend again to fully incorporate—it should look creamy and uniform.
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Return the soup to the pot (if you used a countertop blender).
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Stir in 1/4 cup (50 g) fresh cheese spread for extra richness and a slightly thicker, silkier finish.
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Taste and adjust seasoning. Add more salt/pepper if needed.
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Finish with a pinch of curry powder on top when serving.
Optional: If the soup is too thick, add a splash of water and stir gently over low heat until it reaches your preferred consistency.
Tips & Notes
• Best flavor: Briefly warming the curry powder before adding water makes a noticeable difference.
• Control thickness: Blend longer for a thicker, creamier feel; add water to thin it.
• Common mistake to avoid: Boiling hard after adding cheese can cause a slightly grainy texture. Keep heat gentle once dairy is in.
• Easy substitution: No fresh cheese spread? Use cream cheese, mascarpone, or thick Greek yogurt (stir yogurt in off heat to keep it smooth).
Variations
Ingredient Variations
• Add garlic with the onions for deeper savory flavor.
• Stir in a handful of spinach before blending for extra green color and nutrients.
• Add a small potato (peeled and diced) for extra thickness and body.
Protein Alternatives
• Add shredded cooked chicken after blending for a heartier soup.
• Top with crispy chickpeas for a vegetarian protein crunch.
Dietary Variations
• Vegetarian: Use a vegetable bouillon cube (many are vegetarian—check label).
• Gluten-free: Most ingredients are naturally gluten-free; verify bouillon cube and curry powder.
• Dairy-free: Use a dairy-free cream cheese alternative or cashew cream.
Storage & Make-Ahead
• How to store leftovers: Cool completely, then store in an airtight container.
• Refrigerator duration: Up to 4 days.
• Freezer instructions: Freeze up to 2 months. Thaw overnight in the fridge.
• Make-ahead tips: Make the soup fully, but add the final finishing cheese after reheating for the freshest texture.
Serving Suggestions
• Serve with crusty bread, toast, or garlic bread.
• Pair with a simple salad (cucumber, arugula, or mixed greens).
• Add toppings: extra cheese spread swirl, chili flakes, chopped herbs, or a drizzle of olive oil.
• For a fuller meal: grilled cheese sandwich or toasted pita wedges.
Time Breakdown
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Total Time: 35 mins
Servings : 6
Nutritional Information (Per Serving)
- (Estimated; varies by bouillon and cheese spread brand.)
- Calories: ~160 kcal
- Protein: ~5 g
- Carbohydrates: ~14 g
- Fat: ~10 g
- Sodium: varies (bouillon + salt)
Frequently Asked Questions
Can I use leftovers or substitutions?
Yes. This soup is perfect for using extra zucchini. You can swap the cheese spread with cream cheese, mascarpone, or thick Greek yogurt. If you don’t have bouillon, use vegetable broth and reduce added salt.
Can I make this recipe ahead of time?
Absolutely. The flavor improves after resting. Make it 1–2 days ahead and store chilled. Stir well before serving.
How do I reheat it properly?
Reheat gently over low to medium-low heat, stirring often. Avoid boiling hard once dairy is included to keep the texture smooth.
Can I freeze this recipe?
Yes. Freeze in portions. Thaw in the fridge and reheat gently. If the texture separates slightly, whisk well or blend briefly to restore creaminess.
Conclusion
Creamy, cozy, and ready in about half an hour, this curried zucchini soup is an easy win for busy days. It’s smooth, warming, and flexible—perfect for meal prep or a quick dinner with bread on the side. Once you try the curry + fresh cheese combo, you’ll want to use it for all kinds of blended vegetable soups.
