Cream of Zucchini Soup with Feta Cheese Croutons

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    482
based on 63 ratings

This smooth zucchini soup is deliciously enhanced by the addition of homemade croutons with feta. The croutons are so simple to make and can be stored for a few days in the fridge.

recipe updated 15 Sep. 2025

Ingredients

  • Ciabatta icon
    Ciabatta
    150 g
  • Shallot icon
    Shallot
    100 g
  • Celery stalk icon
    Celery stalk
    140 g
  • Zucchini icon
    Zucchini
    1 kg
  • Potato icon
    Potato
    300 g
  • Feta cheese icon
    Feta cheese
    20 g
  • White wine vinegar icon
    White wine vinegar
    2 tablespoons
  • Olive oil icon
    Olive oil
    6 tablespoons
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Garlic clove icon
    Garlic clove
    3
  • Fresh oregano icon
    Fresh oregano
    1 tablespoon
  • Fresh parsley icon
    Fresh parsley
    5 sprigs
  • Vegetable stock icon
    Vegetable stock
    800 g
  • Thickened cream icon
    Thickened cream
    30 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Baking tray - medium
  • kCook icon Medium bowl
  • kCook icon Kcook bowl
  • kCook icon Large serving bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 180°C
  4. Line a clean baking tray with parchment paper
  5. Add ciabatta, feta cheese, white wine vinegar, olive oil, salt and black pepper to a clean medium bowl
  6. Mix until coated
  7. Transfer mixture to baking tray
  8. Bake until golden brown - 15 min, 180°C
  9. Remove from oven and let cool
  10. Fit max blade to kCook bowl
  11. Add olive oil to the kCook bowl
  12. Fit kCook bowl to kCook Multi
  13. Attach lid to kCook bowl
  14. Heat with filler cap removed - 140°C, speed 3
  15. Turn direct prep attachment to position 1
  16. Slice shallot, celery stalk and zucchini into the kCook bowl with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add garlic clove, fresh oregano, fresh parsley, salt and black pepper to the kCook bowl
  19. Cook with filler cap removed - 5 min, 120°C, speed 2
  20. Then add potato, vegetable stock and thickened cream to the kCook bowl
  21. Cook with filler cap fitted - 20 min, 92°C, speed 3
  22. Blend with filler cap fitted - 2 min, speed 12
  23. Ladle soup into 4 large serving bowls
  24. Add croutons to the soup
  25. Serve
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