Welcome to a recipe that will change the way you see zucchini forever! This Creamy Zucchini Soup with Polenta and Cheese is the ultimate comfort in a bowl. It’s incredibly easy to make, transforming simple ingredients into a sophisticated, velvety soup with a rich, satisfying flavor. The addition of polenta not only thickens the soup beautifully but also gives it a lovely sunny hue and a subtle, sweet corn taste. Perfect for a quick weeknight dinner or a light lunch, this soup is a hug in a mug.
Creamy zucchini soup with polenta and cheese
Ingredients for Creamy Zucchini Soup with Polenta and Cheese
- 1 zucchini (about 350-400 g / 12-14 oz)
- 1 onion
- 1 garlic clove
- 3 tablespoons polenta
- 700 ml (approx. 3 cups) vegetable or chicken broth (or water)
- 100 g (about 3.5 oz) processed cheese
- 100 ml (about 1/2 cup) light cream (10-20% fat)
- 20 g (about 1.5 tbsp) butter
- salt, ground black and red pepper, to taste
- green onions, for garnish
How to Make Creamy Zucchini Soup with Polenta and Cheese
Slice the onion. Finely chop the garlic clove. In a heavy-bottomed pot, melt the butter, add the chopped onion and garlic, and sauté over low heat for 5-7 minutes until the onion is soft. To save on washing up, sauté the vegetables in the same pot you plan to cook the soup in—it’s more convenient.
Sautéing the chopped onion and garlic
Dice the zucchini into small cubes.
Pouring in the vegetable or chicken broth.
Dice the zucchini into small cubes and add it to the sautéed vegetables. If the zucchini is young, you can use it whole without peeling, as the seeds are undeveloped and the skin is tender. Mature zucchini should be peeled and deseeded, using only the flesh.
Pour in vegetable or chicken broth. If you don’t have broth, plain water will work. You can add a bouillon cube instead of salt for a richer flavor, if you don’t mind the additives and preservatives.
Slowly whisk in the polenta in a thin stream.
Bring the soup to a boil. As soon as it boils, slowly pour in the polenta in a thin stream. Polenta behaves like semolina; if you add it all at once to boiling liquid, it will form lumps. So, add it gradually while stirring to prevent clumping.
Simmer on low heat for 20 minutes.
Adding the processed cheese.
The cooked soup needs to be blended into a puree.
Cover the pot and simmer on low heat for 20 minutes.
Add the processed cheese. This recipe uses a creamy processed cheese like “Druzhba” (a popular Eastern European brand), but any creamy processed cheese will work. Once the cheese has melted, let it simmer for another couple of minutes, then remove the pot from the heat.
The cooked soup needs to be pureed. An immersion blender is convenient for this as you don’t have to transfer the hot liquid. Be careful to avoid splatters that could burn your hands.
Pouring in 10-20% fat cream.
Blend the soup until it reaches a smooth, creamy consistency. Pour in the 10-20% fat cream (light or single cream) and stir. Season with salt to taste. Heat the soup until it is almost boiling, but do not let it boil. Soups with cream should only be gently heated, not boiled.
Garnish with ground black and red pepper and green onions.
Ladle the creamy zucchini soup with polenta and cheese into bowls. Garnish with ground black and red pepper and chopped green onions, or any other fresh herbs you have on hand. Enjoy your meal!
And there you have it—a bowl of pure, creamy delight! We hope you enjoy every spoonful of this zucchini, polenta, and cheese soup. Don't be afraid to get creative with toppings: a drizzle of high-quality olive oil, a sprinkle of toasted pumpkin seeds, or even some crispy bacon bits would be fantastic. This soup stores well in the refrigerator for up to 3 days, making it a great make-ahead meal. If you try this recipe, let us know how it turned out in the comments below!
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