Food Files | Creamy zucchini soup

After just a few beautiful summer-like days, it seems that fall has arrived here in San Francisco. This means more ‘fall dishes’ dinners, like gratins, stews and soups. I made this creamy zucchini soup for the family this week that my good friend Claire had shared with me a few years ago, and thought I’d share it here with you. It’s a simple recipe and an easy way for your kids to eat zucchini without giving you the ‘green veggies’ attitude – you know that look you get when they ask what’s for dinner and you tell them it’s vegetables…

Creamy Zucchini Soup | French By Design

Here is what you need :

  • 5 to 7 zucchinis
  • 1 onion or shallot
  • 2 tablespoons of cream cheese or Boursin type cream cheese [I used Boursin because it has herbs and garlic and it adds extra flavor]
  • Salt, pepper and herbes de Provence for seasoning

Creamy Zucchini Soup | French By Design

Instructions :

  • Cut your onion or shallot in small pieces.
  • Peal and cut your zucchinis into tiny slices.
  • In an oven top pan, cook the onion/ shallot and the zucchinis in a little bit of oil for 10 minutes. Add the seasonings.
  • Transfer your mixture into a blender, and add 2 1/2 cups of water. Blend the mix until the liquid is smooth and crumble-free.
  • Transfer back into a soup pan and cook in a low heat setting. Add the cream cheese/ boursin and let the mixture reduce. 
  • Serve with bread crumbs, toasted bread or parmesan crisps. 

Creamy Zucchini Soup | French By Design

Bon appétit and a bon weekend to you! Xo, Si-


Photography French By Design ©


4 thoughts on “Food Files | Creamy zucchini soup

    1. OoOh, nice twist, I’ll try with La Vache Qui Rit next time! Thanks @Taste of France. Have a lovely weekend!

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