Supa crema de dovlecei – fina, rapida si buna! Cand vrei ceva usor, dar cu gust, rapid, dar care sa para lucrat, supa crema de dovlecei e exact ce trebuie. Se face in 20 de minute, nu are ingrediente pretentioase si merge perfect atat ca fel principal intr-o zi aglomerata, cat si ca inceput elegant pentru o masa mai speciala. Are textura catifelata, gust bland, dar aromat, si poate fi personalizata usor – cu crutoane facute in casa, cu putina mozzarella rasa deasupra sau chiar cu un strop de ulei infuzat cu usturoi. Bonus: e si o metoda grozava de a pune dovlecelul in valoare altfel decat pane.

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INGREDIENTE (pentru 4 portii)

• 1 ceapa alba
• 2 catei de usturoi
• 500 grame dovlecei
• 500 ml apa
• 1 cub concentrat de legume bio
• 10 grame de unt
• 50 grame crema de branza
• Sare

Incepem simplu: tocam marunt ceapa si usturoiul si le punem intr-o craticioara. Dovlecelul il curatam si il taiem cuburi potrivite – nu trebuie sa fie perfecte, blenderul va avea grija de asta mai tarziu.

Adaugam peste legume apa, cubul de legume si sare dupa gust. Punem capacul si fierbem totul timp de 15 minute, pana cand dovlecelul e complet patruns.

La final, adaugam untul si crema de branza – pentru textura fina si gust usor cremos – si pasam totul cu un blender vertical pana obtinem o supa neteda si catifelata.

Crutoanele – bonus crocant si aromat! Nicio supa crema nu e completa fara crutoane. Eu am folosit o bucata de paine mai veche, taiata in cubulete. Le-am stropit cu putin ulei de masline si am presarat pudra de usturoi peste ele. Apoi le-am pus in Actifry timp de 10 minute, pana au devenit aurii si crocante. Daca nu ai Actifry, le poti face la cuptor – aceeasi treaba, doar un pic mai mult control.

Turnam supa fierbinte in boluri, adaugam crutoanele aromate si – pentru un plus de savoare – presaram deasupra putina mozzarella rasa. Se topeste usor si aduce o nota sarata care merge perfect cu dovlecelul dulceag.

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English version

Zucchini Cream Soup

Zucchini Cream Soup – Smooth, Quick, and Delicious! When you want something light but flavorful, quick but still refined, this zucchini cream soup is exactly what you need. It’s ready in just 20 minutes, made with simple ingredients, and works perfectly as either a comforting main on a busy day or a stylish starter for a special dinner. It has a velvety texture and a mild but aromatic flavor, and it’s super easy to customize – top it with homemade croutons, a sprinkle of grated mozzarella, or even a drizzle of garlic-infused oil. Bonus: it’s also a great way to enjoy zucchini in a new way – beyond just frying it.

INGREDIENTS (for 4 servings)

• 1 white onion
• 2 garlic cloves
• 500 grams zucchini
• 500 ml water
• 1 organic vegetable stock cube
• 10 grams butter
• 50 grams cream cheese
• Salt to taste

Start simple: finely chop the onion and garlic and place them in a saucepan. Peel and chop the zucchini into medium cubes – no need to be perfect, the blender will take care of that later.

Add water, the stock cube, and salt to taste. Cover with a lid and boil everything for about 15 minutes, until the zucchini is soft and cooked through.

At the end, add the butter and cream cheese for that creamy, smooth texture. Blend everything using an immersion blender until silky and lump-free.

The Croutons – Crunchy Bonus! No cream soup is complete without croutons. I used a piece of day-old bread, cut into cubes, drizzled with olive oil, and sprinkled with garlic powder.
Popped them in the Actifry for 10 minutes until golden and crispy. No Actifry? No problem – just bake them in the oven for the same effect (and a little more control).

Pour the hot soup into bowls, top with the aromatic croutons, and – for a final flavor boost – sprinkle some grated mozzarella on top. It melts beautifully and adds a salty note that pairs perfectly with the natural sweetness of the zucchini.

If you liked this Zucchini Cream Soup, you might also enjoy Onion Soup with Timian Camembert, Tomato Soup and Cheese Toast or a Baked pumpkin cream soup.

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