Crema de Calabacitas (Mexican Zucchini Soup)
Crema de calabacitas is Mexican cream of zucchini and it’s a delectable way to enjoy calabacitas. This soup is quick and easy to make and a great way to get your kids to eat more veggies!
What Are Calabacitas
In Mexico calabacitas referrers to type of long, green spotted squash or zucchini. Sometimes in Mexico it’s also called calabacita italiana or Italian zucchini.
Compared to the zucchini you will find in the US, the Mexican one tends to be shorter and a little bit rounder. Additionally, calabacitas can be a tad sweeter than the American variety.
Nonetheless, you can use the two interchangeably.
If you’re familiar with calabacitas then chances are you’ve probably have eaten the popular cabalabacitas dish that’s cooked “a la mexicana” or a version with added cheese and/or crema.
One of the best things about zucchini is that it can be cooked countless of ways. Today I’m going to share another way we like to eat it in Mexico.
What Does Crema Mean
Crema is the Spanish word for cream. It can be anything from different types of dairy and non-dairy based edible creams, to body lotion. Additionally, like in this case, it can referrer to a soup that’s blended into a creamy consistency.
Crema de Calabacitas
Crema de calabacitas is Mexican cream of zucchini and it’s a delectable soup that’s perfect for the whole family.
It requires simple ingredients that are pantry staples and you can get all year round. Of course zucchini is at it’s peak season during the summer, but you can make this soup anytime of the year.
This is one of my favorite soups because it’s creamy, savory, pairs well with just about any type of main dish, and it’s a great way to use up extra zucchini.
Why You’ll Love This Soup
• Ingredients are budget friendly and nutritious.
• Great way to get kids and adults to eat more veggies.
• Fantastic way to use up extra zucchini in your fridge.
• Super easy to make and ready in less than 30 minutes!
• Makes a great appetizer or a light lunch served with a sandwich or salad.
Ingredients
Calabacitas: You can buy them at just about any grocery store or your local Hispanic food store. If you can’t find them then substitute with regular green zucchini.
White Onion and Garlic: We’ll use these to create a flavorful base for the soup.
Butter and Olive Oil: I love mixing these two fats to give the crema a deeper flavor, you can of course use one or the other.
Salt and Black Pepper: Only these two simple spices are needed.
Vegetable Broth: You can use homemade vegetable stock or store bought. I use low-sodium bouillon powder then mix with water.
Milk: I use unsweetened soy milk but you can also use almond or oat milk.
How to Make Mexican Zucchini Soup
This recipe couldn’t be any easier!
Step 1: Sauté
Heat a medium pot over medium low heat. Once warm add the butter and oil, use a wooden spoon to swirl the butter around to help melt it.
Next add the chopped white onion and minced garlic and sauté until softened.
Step 2: Sauté Zucchini
Add the chopped zucchini to the pot then sprinkle in the salt and ground black pepper. Mix and cook for about 5 minutes or just until it begins to soften a little bit.
Step 3: Simmer
Next pour in the vegetable broth and simmer for 10 minutes or just until the zuchhini is completely softened.
Step 4: Blend
Carefully pour the soup into a blender cup and blend until smooth. Little by little begin adding milk until you have a creamy, thick and smooth consistency to your liking. Pour back into your pot and simmer under low heat until ready to serve or serve immediately.
(You can also use an immersion blender to blend the ingredients until creamy.)
How to Serve
This soup makes 4 largish servings that you can serve topped with a drizzle of vegan sour cream, some crumbled cotija, and some croutons if you’d like.
You can serve it as an appetizer in smaller portions (you’d get about 7 to 8 small servings) or you can enjoy it as a light main dish paired with a bolillo and big salad.
One of my favorite ways to enjoy this crema de calabacita is with a grilled cheese sandwich. It’s like my fusion version of an American soup and sandwich meal.
This soup pairs well with potato tacos, picadillo, vegan chicken salad, Mexican pasta salad, bistec a la mexicana, vegan ham torta, and just about any of your Mexican favorites.
Taste
The taste of this Mexican soup is velvety creamy, savory, a tad sweet, and fresh and delicious.
It’s quite delicious and it’s a great way to disguise vegetables for those picky eaters in your family.
Store and Reheat
Allow leftovers to come to room temperature then pour into an airtight container. Store in the refrigerator for up to 4 days.
You can freeze this soup in freezer safe containers or freezer Ziploc bags for up to a couple of months.
Reheat leftovers on the stove over medium-low heat for about 10 minutes or less. In the microwave for a couple of minutes.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
More Vegan Mexican Soups to Try
- Mexican Shell Soup
- Caldo Tlalpeño
- Vegan Birria Pozole
- Tortilla Soup
- Vegan Caldo de Res
- Vegan Mexican Lentil Soup
Crema de Calabacitas (Mexican Zucchini Soup)
Ingredients
- 1.5 lbs. calabacita chopped
- ½ cup white onion heaping
- 2 garlic cloves
- 2 Tablespoons vegan butter
- 1 Tablespoons olive oil or oil of choice
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- 1 cups vegetable broth or up to 1.5 cups
- ½ – ¾ cups unsweetened soy milk lukewarm, or milk of choice*
Instructions
- Heat a medium pot over medium low heat. Once warm add the butter and oil, use a wooden spoon to swirl the butter around to help melt it.
- Next add the chopped white onion and minced garlic and sauté until softened.
- Add the chopped zucchini and the salt and ground black pepper. Mix and cook for about 5 minutes or just until it begins to soften a little bit.
- Pour in the vegetable broth and simmer for 10 minutes or just until the zucchini is completely softened.
- Carefully pour the soup into a blender cup and blend until smooth. Little by little begin adding milk until you have a creamy, thick and smooth consistency to your liking. (You can also use an immersion blender.)
- Pour back into your pot and simmer under low heat until ready to serve or serve immediately.
- This soup makes 4 largish servings that you can serve topped with a drizzle of vegan sour cream, some crumbled cotija, and some croutons if you’d like.
Notes
Nutrition
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
