Soups: Zucchini Soup with Carrots and Onion Croutons

5 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 3 people
Calories 404 kcal


  • 1 Zucchini
  • 1 Carrot
  • 1 Fresh onion
  • 1 tbsp Clarified butter
  • 2 tbsp Sour cream
  • 100 g Sheep milk cheese
  • 2 slices Black bread
  • 1 Fresh onion, small
  • 1 tbsp Butter
  • 1 tbsp Vegetable broth *
  • 1 pinch Black pepper from the mill
  • 1 pinch Salt


the soup

  • Peel and finely dice the onion, cut off the flowers from the zucchino and cut into pieces.
  • Heat the clarified butter in a saucepan and fry the onions and zucchini pieces in it.
  • Pour some water and cook until soft. Then puree with the magic wand. Pour some more water.
  • Peel the carrot and grate finely. Add to the mashed zucchini and cook until soft.
  • Crumble the sheep's cheese and add to the soup along with the sour cream and vegetable stock. Season to taste with salt and pepper.

the croutons

  • Cut the black bread into small cubes and roast in butter together with the chopped onion.
  • Arrange the soup in warmed plates, spread croutons on top and garnish with a green leaf (basil, parsley or something like that).
  • * Link to spice mixes: Granulated vegetable broth


Serving: 100gCalories: 404kcalCarbohydrates: 2.3gProtein: 8.4gFat: 40.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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