Great Soup Recipe For Autumn: Zucchini Cream Soup & Crispy Garlic Bread

zucchini cream soup

What do I adore autumn for? Of course, for the seasonal vegetables! Fresh, colorful, full of vitamins and just from your local market. Autumn is also a great season to start including more vegetables into your nutrition routine.

Today I am coming with the recipe of a delicious zucchini cream soup that can be served either warm or chilled. And as a bonus try out this super crispy garlic bread! Yum! By the way, the whole process of cooking will take you not more than 20-25 minutes. Convenient, isn’t it?

zucchini cream soup

Zucchini Cream Soup & Crispy Garlic Bread

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes


  • 1 onion
  • 2 zucchinis
  • 750ml chicken broth
  • 150g goat cheese
  • 2-3 leaves spring onions (skip if you want)
  • 1 sprig cilantro or thyme
  • 1-2 whole wheat sandwich buns (or any at your preference)
  • 1 clove garlic
  • 5 tablespoons olive oil


1. Chop finely an onion and fry it on a frying-pan adding 2 Tbsp olive oil. Add grated zucchinis, chopped greens (I used dill and parsley instead of just cilantro or thyme) and black pepper.
2. Add chicken broth to the vegetable mix and simmer for 15 minutes. Add 2/3 of goat cheese (or the whole piece if you're not planning to use cheese on top of your sandwich bun-->see the final step of the recipe), mix everything together and let the soup chill.
3. Cut the sandwich bun into pieces, rub the bun pieces with the garlic clove, sprinkle them with the rest of the olive oil and fry on each side.
4. *Optional* Spread the rest of the goat cheese on your crispy garlic buns and sprinkle with the chopped spring onions on top.
5. Serve your soup with the garlic buns.

zucchini cream soup

zucchini cream soup

zucchini cream soup

zucchini cream soup


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