Mushroom Zucchini Soup

This creamy mushroom zucchini soup gets its velvety richness from an unexpected shortcut: chive cream cheese pureed right into the broth. No roux, no heavy cream, no fuss.

Two pounds of fresh mushrooms and a pound and a half of zucchini simmer in chicken broth for just seven to eight minutes. That’s barely enough time to soften the vegetables, and that’s the point. A quick cook keeps the flavors fresh and bright rather than stewed and muddy. Everything gets blended with the cream cheese until smooth.

The optional curry powder is worth trying at least once. Just a teaspoon adds a warm, golden undercurrent that pairs surprisingly well with the earthy mushrooms and the mild zucchini. Start with half a teaspoon and work up.

Kitchen Tips

• Use chive cream cheese, not plain. The chives add a subtle onion flavor throughout the soup without needing to saute any aromatics.
• Break mushrooms in half by hand rather than slicing. They simmer better in larger pieces and puree just as easily.
• Blend in batches and be careful with the hot liquid. Fill the blender no more than halfway and hold the lid down with a towel.
• This soup thickens as it cools. Add a splash of broth when reheating leftovers.

Variations

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Swap cream cheese for goat cheese for a tangier, more assertive flavor.
• Garnish with sauteed mushroom slices and a drizzle of truffle oil for a fancier presentation.