Romanian Zucchini Cream Soup Recipe – Supa Crema de Dovlecei

This Romanian zucchini cream soup recipe is perfect for summer, or whenever you want a quick, easy and light lunch without too many calories. Despite being so simple, it is surprisingly comforting, thanks to the natural sweetness of the courgettes and onions, which develops as they cook. The potatoes give the soup a lovely creamy texture, while a little sour cream brings everything together.

As I had so many courgettes growing in my garden this summer, I tried to make as many different recipes with them as possible. From salads and fritters to stews and soups, I wanted to make the most of the harvest while the plants were still producing. This soup was one of the recipes I tried, and I made it with the last courgette of the summer. It turned out to be a lovely way to use it, especially as the weather started getting colder and I began craving something warm and comforting.

You can serve the soup as it is, with some fresh bread on the side, or add homemade croutons for a little crunch. If you want a more filling, non-vegetarian version, try topping it with pieces of fried Romanian sausage.

Ingredients for Romanian Zucchini Cream Soup

You only need a handful of everyday ingredients to make this Romanian courgette soup, most of which you probably already have in your kitchen.

The main ingredient is zucchini. One large courgette or two smaller ones will work well for this recipe. You can use green or yellow courgettes, although I usually make it with the green variety. There is no need to peel them, provided the skin is in good condition. Keeping the skin on also helps preserve the colour and nutrients.

You will also need onion, garlic cloves, potatoes and sour cream.

How to Make Romanian Zucchini Cream Soup

Start by preparing the vegetables. Peel and finely chop the onion, peel and crush or finely chop the garlic, and wash the courgette. Cut the courgette into chunks. Peel the potatoes and cut them into medium-sized cubes.

Heat a little vegetable oil in a large pot over medium heat. Add the chopped onion and cook for several minutes, stirring occasionally, until it softens and starts to turn golden brown. Take your time with this step, as the softened onion adds a lovely sweetness to the soup.

Add the courgette chunks to the pot and cook for another two to three minutes, stirring gently. Add the garlic and cook briefly, taking care not to let it burn.

Pour in around two litres of water and bring everything to a boil over medium heat. Once the water starts bubbling, add the chopped potatoes. Reduce the heat slightly and let the soup simmer until the potatoes and courgettes are completely tender. This usually takes around 15 to 20 minutes, depending on the size of the potato pieces.

Check the potatoes with a fork. If they break apart easily, the vegetables are ready. Season the soup with salt and black pepper to taste, then turn off the heat.

Add the sour cream and stir it into the hot soup. Using a hand blender, blend everything until you have a smooth, creamy consistency. If the soup seems too thick, you can add a little hot water to thin it out. If it is too thin for your liking, you can let it simmer gently for a few minutes before blending, allowing some of the liquid to evaporate.

Taste the soup one last time and adjust the seasoning if necessary. Ladle it into bowls and serve hot with fresh bread, croutons or your favourite toppings.

Notes and Tips:

• Let the onions cook slowly as they will release their sweetness and flavour the soup even more once caramelised.
• Don’t add the sour cream whilst the soup is still bubbling as the heat will split it.

FAQ:

Can I make Romanian zucchini cream soup without sour cream?

Yes. You can leave out the sour cream if you prefer a lighter soup or want to keep it dairy-free. The potatoes will still give it a creamy texture once blended. If you want a dairy-free alternative with a similar finish, you can use an unsweetened plant-based cooking cream.

Do I need to peel the courgettes?

No, you don’t need to peel them. The skin becomes tender during cooking and blends into the soup easily. If the courgettes are particularly large and have tough skin, you can peel them or remove any large, hard seeds before cooking.

Can I use vegetable stock instead of water?

Absolutely. Vegetable stock will give the soup a deeper flavour, while water keeps it light and lets the natural sweetness of the vegetables shine through. If you use stock, taste the soup before adding extra salt, as some stocks are already quite salty.

How long does zucchini cream soup keep?

Once cooled, store the soup in an airtight container in the fridge for up to three days. Reheat it gently in a saucepan, stirring occasionally. Avoid letting it boil vigorously after adding the sour cream, as this can affect the texture.

Can I freeze Romanian zucchini cream soup?

Yes, although soups containing sour cream can sometimes change texture after freezing and thawing. For the best result, you can prepare and freeze the soup before adding the sour cream. Thaw it in the fridge, reheat gently until piping hot, then stir in the sour cream before serving.

For more traditional Romanian vegetarian soups, check out my recommendations below:

• Romanian cream of mushrooms soup
• Romanian cauliflower soup recipe
• Romanian tomato soup with dumplings recipe

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