- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 100 kcal
Quick summary
“This homemade creamy soup sautés carrots, potatoes, and zucchini in olive oil with garlic and onion before cooking in aromatic broth. Whipped until velvety, it is a nutritious and light option for dinner.”
What you need to know
- The initial sauté of carrot and potato cubes in olive oil concentrates the natural sugars of the vegetables before the water.
- The zucchini goes in later so it doesn't fall apart prematurely, preserving its color and soluble nutrients.
- Removing the bay leaf before blending in the blender avoids excessive bitterness and rough texture in the cream.
Ingredients
Main
- 1 cup chopped carrots
- 1 cup of chopped potato
- 1 cup of chopped zucchini
- 1 chopped onion
- 2 cloves garlic, minced
- 1 bay leaf
- 1 liter of vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Principal
- Heat a drizzle of olive oil in a large pan over medium heat.
- Add the onion and garlic, sautéing until golden.
- Add the carrot and potato, sautéing for 5 minutes.
- Add the zucchini and the bay leaf, mixing well.
- Pour the vegetable broth into the pan and season with salt and pepper.
- Let it boil and reduce the heat, cooking for 20 minutes.
- Remove the bay leaf and blend the soup in a blender until creamy.
- If desired, return the soup to the pot and heat again.
Chef's tips
- Wait for the soup to warm slightly before putting it in the blender and remove the center cap so the steam can escape.
- Cut all vegetables into uniform cubes to ensure they cook at the same time in the 20 minutes of boiling.
- Pass the blended soup through a fine-mesh sieve if you desire an even silkier and more refined consistency.
Variations
- Rustic soup with chunks: blend only half of the pot's contents and return to the soup to keep vegetables whole.
- Touch of ginger: add a teaspoon of grated fresh ginger along with the sautéed garlic and onion.
- Soup with cream: add 100 ml of boxed heavy cream or coconut milk to the whipped cream.
Substitutions
- English potato can be replaced with sweet potato, mandioquinha (baroa potato), or yam for dense body.
- Zucchini can be replaced by chayote in cubes or pumpkin in the same amount of 1 cup.
- Olive oil can be replaced with regular butter or sunflower vegetable oil for sautéing.
How to store
Store the creamy soup in an airtight glass or BPA-free plastic container in the refrigerator for up to 4 days. To consume, reheat in a covered pan over low heat, stirring with a spoon until it comes to a uniform boil.
Can it be frozen?
It freezes very well in lidded containers for up to 3 months, leaving 2 cm of space at the top. Thaw in the refrigerator for 12 hours or directly in the pan over low heat, stirring vigorously with a whisk to homogenize.
What to serve with
Serve steaming hot drizzled with a thread of raw extra virgin olive oil, crunchy croutons, and grated parmesan cheese on top. Slices of toasted Italian bread with garlic complement the meal in a balanced way.
Frequently asked questions
Why should the bay leaf be removed before blending?
The cooked bay leaf is rigid and fibrous; if it is ground, it gives an astringent bitter taste and unpleasant hard bits.
Can I use homemade vegetable broth instead of store-bought?
Yes, homemade broth made with carrot, onion, and celery scraps elevates the nutritional quality without excess sodium.
How to avoid steam accidents when using the blender?
Fill at most two-thirds of the glass, remove the central cap, and cover with a folded kitchen towel holding it with your hand.
The soup became too thin after blending, how to thicken?
Return the cream to the pan over medium heat uncovered for another 10 minutes to reduce excess liquid by evaporation.
