Zucchini Velvet Soup with Cilantro
This Cream of Zucchini Soup, also known as Crema De Calabacitas, is a delightful and velvety smooth dish that showcases the fresh flavors of garden-grown zucchini. Perfect for a light meal or as an elegant appetizer, this soup is rich and creamy thanks to a blend of evaporated milk and chicken broth. Infused with fresh cilantro, it's a Mexican classic that promises to be a favorite at your dinner table. Enjoy it warm for a comforting dish or chilled for a refreshing summer treat.
4
Servings
105
Calories
10
Ingredients
Ingredients
Zucchini
4 medium (1 lb) (washed, ends trimmed, cut into large pieces)
Water
2 cups (for cooking zucchini)
Salt
to taste (for seasoning)
Cilantro leaves
2 tablespoons (fresh, chopped for blending)
Butter
2 tablespoons (for sautéing)
Onions
2 tablespoons (finely chopped)
All-purpose flour
1 tablespoon (for thickening)
Evaporated milk
1 (13 ounce) can (for creaminess)
Chicken broth
1 cup (for flavor enhancement)
Cilantro leaves
for garnish (whole, for serving)
Instructions
1
Start by washing the zucchini thoroughly. Cut off the stem ends and chop them into large pieces.
2
In a large saucepan, add the chopped zucchini and pour in 2 cups of water along with a pinch of salt. Bring the mixture to a boil, then cover and simmer for about 20 minutes, or until the zucchini is tender.
3
Once cooked, allow the zucchini to cool in the cooking liquid. This will help retain its flavor.
4
Carefully transfer the zucchini along with 1 cup of the cooking liquid and 2 tablespoons of fresh cilantro into a blender. Blend until the mixture is smooth and creamy.
5
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onions and sauté until they are tender but not browned, approximately 3-4 minutes.
6
Sprinkle in the flour and cook for an additional minute, stirring constantly to prevent burning.
7
Pour in the pureed zucchini mixture, along with the evaporated milk and chicken broth. Stir well to combine all ingredients. Adjust the seasoning with salt to taste.
8
Cook the soup over medium heat, stirring frequently, until it begins to boil. Once it reaches a boil, remove it from the heat.
9
Serve the soup immediately for a warm dish, or chill it in the refrigerator to serve cold. Garnish each bowl with a few whole cilantro leaves for added freshness and presentation.
Nutrition Information
5g
Fat
10g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zucchini Velvet Soup?
Also known as Crema De Calabacitas, it is a velvety smooth Mexican classic soup made with fresh garden zucchini.
How many servings does this recipe yield?
This recipe yields 4 servings.
What is the calorie count per serving?
Each serving contains approximately 105 calories.
Can I serve Zucchini Velvet Soup cold?
Yes, it can be chilled in the refrigerator and served as a refreshing summer treat.
What ingredients make the soup creamy?
The soup gets its creaminess from a combination of evaporated milk and chicken broth.
How much zucchini is required for this recipe?
You will need 4 medium zucchinis, which is roughly 1 lb.
What is the preparation method for the zucchini?
The zucchini should be washed, have the ends trimmed, and be cut into large pieces before cooking.
How long do I simmer the zucchini?
The zucchini should be simmered in water for about 20 minutes or until tender.
Why should I cool the zucchini in the cooking liquid?
Cooling the zucchini in its cooking liquid helps it retain its flavor.
How much liquid is used for blending the soup?
The zucchini is blended with 1 cup of its cooking liquid.
How much cilantro is blended into the base?
2 tablespoons of fresh chopped cilantro are added to the blender with the zucchini.
What is the role of butter in the recipe?
Butter is used to sauté the onions and create the base for the soup.
How long should I sauté the onions?
Sauté the onions for approximately 3 to 4 minutes until tender.
Should the onions be browned during sautéing?
No, the onions should be tender but not browned.
What is the purpose of adding flour?
Flour is added to the butter and onions as a thickening agent for the soup.
What kind of milk is used in Crema De Calabacitas?
A 13-ounce can of evaporated milk is used for a rich, creamy texture.
Is chicken broth required for this recipe?
Yes, 1 cup of chicken broth is used for flavor enhancement.
How much protein is in one serving of this soup?
Each serving provides 3.5 grams of protein.
How many carbohydrates are in each serving?
There are 10 grams of carbohydrates per serving.
What is the fat content per serving?
There are 5 grams of fat in each serving.
What is the best garnish for this soup?
The soup is best garnished with whole cilantro leaves for freshness and presentation.
Is this soup suitable as an appetizer?
Yes, it is described as an elegant appetizer perfect for a dinner table.
How many total ingredients are in the recipe?
There are 10 distinct ingredients used in this recipe.
What tags are associated with this recipe?
Tags include zucchini, soup, creamy, vegetable, cilantro, mexican, appetizer, healthy, and garden fresh.
At what point do I remove the soup from the heat?
Once the mixture reaches a boil after combining all ingredients, it should be removed from the heat.
Do I need to stir the soup while cooking?
Yes, you should stir frequently while heating the soup to prevent it from burning or sticking.
How much salt should I add?
Salt is added to taste during the cooking process and when seasoning the final mixture.
What is the primary vegetable in this dish?
The primary vegetable is garden-grown zucchini.
Can this soup be part of a healthy diet?
Yes, it is tagged as a healthy recipe with only 105 calories per serving.
Does the recipe require a blender?
Yes, a blender is necessary to process the cooked zucchini and cilantro into a smooth puree.