Go Back
creamy-zucchini-soup-with-popcorn-garnish-bowl

Creamy Zucchini Soup with Popcorn Garnish

A smooth and velvety blended zucchini soup made without cream in the base, topped with fun popcorn garnish and a drizzle of cream. Light, healthy, and ready in 35 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Soup
Cuisine: American
Calories: 119
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter and/or olive oil Any combination of the two works
  • 1 medium onion Chopped
  • 2 cloves garlic Smashed and roughly chopped
  • 6 small zucchini (about 1.5 lbs) Sliced into rounds
  • 2.67 cups water
  • 2 tsp chicken bouillon base Better Than Bouillon recommended. Use vegetable base for vegetarian.
  • 1 tsp kosher salt Plus more to taste
  • 0.75 tsp garlic salt Use between 1/2 and 1 tsp to taste
  • 0.375 tsp black pepper Use between 1/4 and 1/2 tsp to taste
  • 1 cup popped popcorn To garnish, added at serving
  • 2 tbsp cream or half and half To garnish, drizzled over each bowl

Equipment

  • 10-inch wide pot
  • Immersion blender or countertop blender
  • Cutting board and knife

Method
 

  1. Heat a 10-inch wide pot over medium heat. Add the butter and/or olive oil and warm until it shimmers.
  2. Add the chopped onion and roughly chopped garlic. Saute for about 5 minutes, stirring occasionally, until the onion softens. Keep garlic pieces large to avoid burning.
  3. Slice all zucchini into rounds and add to the pot. Saute for about 10 minutes, stirring occasionally, until the zucchini is fork tender.
  4. Pour in the water and stir in the chicken bouillon base, kosher salt, garlic salt, and black pepper. Bring to a simmer and cook for 10 to 15 minutes until the zucchini is very soft.
  5. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender with the vent tab open and a towel over the top. Return soup to pot.
  6. Reheat over medium heat if needed. Ladle into bowls and top with a drizzle of cream and fresh popcorn right before serving.

Notes

Use vegetable bouillon to make this soup vegetarian. Yellow squash can replace or be combined with zucchini. Always add popcorn at serving time and store it separately. Skip the cream drizzle before freezing.