The secret to making this Cream of Zucchini Soup without cream? We add potatoes instead of cream to achieve that luscious, thick, and creamy texture everyone loves.
0 Start by chopping up all your vegetables. You do not need to dice anything finely or precisely, because everything will be puréed in the end
6 In a big pot on the stove set to medium-high heat, add to 3 tablespoons of olive oil, and sauté the onions.
1 Add the carrots, celery, and bell pepper and stir. Add the garlic and stir. Season with salt, pepper, Italian seasoning and stir again. Add the zucchini and potatoes.
2 Cover with enough water or broth of choice and let it come up to a boil. Reduce the heat to medium low and partially cover it with a lid and let it go for 25 to 30 minutes or until the veggies are soft.
3 In the meantime cube your bread of choice, add it to a baking sheet lined with parchment paper. Season the bread with salt, Italian seasoning, and a drizzle of olive oil.
4 Massage with your hands and bake at 400°F (200°C) for 15 minutes or until golden.
7 Once the soup is done, use a stick blender or blender to blend the veggies and stock in 2 batches.
5 Pour soup back in to the pot and taste for salt. Serve with the croutons and parsley on top and enjoy.
