About this recipe
This Crema de Calabacitas (Creamy Mexican Zucchini Soup) is a must-try. It’s light yet satisfying, packed with fresh flavors, and comes together in 30 minutes. This traditional Mexican zucchini soup is naturally vegetarian, gluten-free, and vegan—perfect for a cozy weeknight dinner.
Mexican cuisine is known for its bold and spicy flavors, but sometimes, the simplest ingredients create the most delicious dishes. This calabacitas soup blends zucchini and aromatics into a smooth, velvety, nourishing, and indulgent texture. I always add corn for that fun and unexpected twist.
What are calabacitas?
Calabacitas, or Mexican squash, are small, tender summer squashes similar to zucchini but slightly rounder and lighter in color. They have a mild, slightly sweet flavor and a soft texture, making them perfect for sautés, soups, and stews. You’ll often find them in traditional Mexican dishes like calabacitas a la mexicana, carne con calabacitas, colache, calabacitas, tomato and corn soup or mixed into tamales and tacos!
Why will you love this recipe
- Quick & Easy: This easy crema de calabacitas recipe is ready in under 30 minutes.
- Healthy & Light: A naturally gluten-free zucchini soup recipe that’s creamy without being heavy.
- Family-Friendly: This was my favorite soup growing up and my kids’ favorite.
- Customizable: Use butter or olive oil, swap the onion for shallots or leeks, and use calabacitas or regular zucchini.
Ingredient notes for Crema de Calabacitas
Onion—This adds depth of flavor to the soup. Yellow onion is the most common, but you can also use shallots for a milder taste or leeks for a slightly sweet and delicate flavor.
Butter (or Olive Oil) – Butter gives richness, but olive oil keeps it lighter and dairy-free. Choose extra virgin olive oil for the best flavor.
Zucchini (Calabacitas): Mexican calabacitas are small, light green, and slightly sweeter than regular zucchini, but any variety will work. Look for firm, unblemished skin and avoid overly large ones, as they tend to be watery.
Corn Kernels – Fresh corn adds natural sweetness, but you can use frozen or canned corn if fresh isn’t available. If using fresh, choose ears with bright green husks and moist silk threads—this means they’re at peak freshness.
Vegetable Broth (or Water) – A good vegetable broth makes a difference. If using store-bought, go for low-sodium broth to control the seasoning. Water works too but may require extra seasoning.
Tips for the Best Crema de Calabacitas Recipe
- Make it Vegan: Swap butter for olive oil.
- Enhance the Flavor: Add a clove of garlic when sautéing the onions.
- Want it richer? Stir in a spoonful of Mexican crema or cashew sour cream before serving.
- Love heat? Add a pinch of chili flakes, poblano peppers or diced jalapeño for a spicy kick.
- Toppings Matter: For an extra layer of texture, toasted pumpkin seeds, or crumbled queso fresco or queso cotija.
- Blending: If you are using a regular blender, start at low speed and gradually increase it. This will help the soup become creamier.
How to Serve This Creamy Mexican Zucchini Soup
Enjoy warm corn tortillas or crusty bread on the side, and pair it with a simple avocado salad for a fresh contrast. It can be served as a light starter or as a main dish alongside rice and beans to create a fulfilling meal.
Ingredients for the Best Mexican Zucchini Soup
Equipment
- Soup pot
Ingredients
- 2 tablespoons butter or olive oil for a lighter version
- 1 small onion diced (or substitute with shallots or leeks)
- 3 medium zucchini chopped (use Mexican calabacitas or regular zucchini)
- 2 cups corn kernels fresh, frozen, or canned
- 4 cups vegetable broth water
- Salt and black pepper to taste
Instructions
- Sauté the aromatics – In a large pot, heat the butter or olive oil over medium heat. Add the onion (or shallots/leeks) and cook for 3–5 minutes until soft and fragrant.
- Cook the zucchini – Add the roughly chopped calabacitas (Mexican zucchini) and season with salt and black pepper. Sauté for another 5 minutes, stirring occasionally until they begin to brown.
- Simmer – Pour in the water or vegetable broth, bring to a boil, then lower the heat and let it simmer for 10 minutes, until the zucchini is tender.
- Blend until creamy – Use an immersion blender or high speed blender to blend the soup until smooth and velvety. If using a regular blender, work in batches, being careful with the hot liquid.
- Stir in the corn – Add the corn kernels and let them warm through for 2–3 minutes. Taste and adjust seasoning as needed.
- Serve & Enjoy – Ladle the soup into bowls and serve warm. Garnish with a drizzle of olive oil, or a sprinkle of cheese if desired.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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