A zucchini soup with pecorino and lemon, without cream or potatoes: zucchini browned then blended, thickened with sheep’s milk cheese.
The pecorino melts into the hot broth, the lemon brightens everything up, and toasted walnuts add a final crunch. This zucchini soup replaces cream and potatoes with grated sheep’s milk cheese for a smooth texture and a salty flavor. Ready in 20 minutes total, it makes 2 servings. Find this recipe among my keto soups and salads.
What is zucchini soup with pecorino?
Pecorino is a family of Italian sheep’s milk cheeses. In this soup, it acts as a thickener and defines the flavor: the zucchini is seared, blended with broth, then mellowed with cheese rather than cream, flour, or potatoes.
The base combines onion and garlic with zucchini browned over fairly high heat, adding a few roasted notes before the broth goes in. Lemon comes into play in two stages: fragrant zest at the start and sharper juice to balance the saltiness of the pecorino. Thyme, rosemary, and paprika bring distinct aromas without weighing the soup down.
The origins of this version
Zucchini soup is everyday home cooking, the kind that changes with what is at the market and in the pantry. There is no single version: some people thicken it, while others serve it very light, with fresh herbs or a simple broth. This one has a lemony, cheesy flavor, ideal when zucchini is in season but fresh enough to enjoy all year round.
Pecorino replaces cream or potatoes, while toasted walnuts and the combination of lemon zest and juice finish the dish. Thyme, rosemary, and paprika add a subtle warmth that balances the cheese. It stays true to the spirit of meals ready in 20 minutes.
The main ingredients
One zucchini forms the vegetable heart of the soup: freshness, moisture, and gentle green sweetness. Lightly browning it before adding the liquid changes its role, bringing a roasted note, like nicely browned air fryer zucchini. The onion provides a sweet base and should remain translucent, without prolonged browning. The garlic, three crushed cloves, adds a bold accent, but burns quickly in an overly hot pan.
The lemon works in two ways: the zest perfumes the base alongside the garlic and aromatics, while the juice cuts through the richness of the cheese. Grate only the yellow part, avoiding the bitter white pith. The broth provides the savory base: 400 ml of chicken broth or chicken bone broth and 400 ml of beef broth or beef bone broth, or powdered broth reconstituted with water. Do not use both liquid broth and powder together, and aim for a clean, clear broth, as you would for a chintan ramen broth.
The pecorino, 100 g, gives the soup its character: half melts into the soup to thicken it, while the rest is grated over the top for a salty accent. The walnuts, a handful toasted separately, add crunch when serving; remove them from the heat as soon as they color to avoid bitterness, just as you would with toasted hazelnuts. The extra virgin olive oil, two teaspoons, is used to sautรฉ the onion, followed by the garlic, zest, and zucchini. Add salt only after tasting, as the broth and pecorino already provide some.
Technique tips and serving
The pecorino is added in two stages: 50 g melt into the base, and 50 g are reserved for serving. Browning the zucchini matters too: a wide pan helps the pieces color rather than release their water. The zest heats up with the garlic and herbs, the juice goes in before the brief simmer, and the cheese is stirred in without a vigorous boil to prevent a grainy texture.
The cues are simple: translucent onion, zucchini that is lightly browned then tender, and blending until smooth or leaving some texture, depending on your preference. The recipe gives a time of 20 minutes, but the size of the pieces always makes a difference. For leftovers, cool quickly, keep the walnuts and finishing cheese separate, then reheat without prolonged boiling. One serving contains approximately 296 kcal and 19 g of net carbs, making it a moderately low-carb option rather than a strictly ketogenic one.
You can find more dishes like this among my low-carb recipes.
Zucchini Soup with Pecorino and Walnuts
Ingredients
- 1 zucchini
- 1 onion
- 3 cloves garlic
- 1 lemon
- 400 ml chicken broth (or chicken bone broth)
- 400 ml beef broth (or beef bones), or bone broth powder, with water
- 100 g Pecorino
- 1 handful walnuts
- 1 teaspoon thyme (dried)
- 1 teaspoon rosemary (dried)
- 1 teaspoon paprika
- 2 teaspoons extra virgin olive oil
- A generous splash avocado oil mild olive oil or high-oleic sunflower oil
Instructions
- Thinly slice the onion and sautรฉ until translucent.1 onion, 2 teaspoons extra virgin olive oil
- Crush the garlic and grate the lemon zest. Add both, along with the herbs and spices.3 cloves garlic, 1 lemon, 1 teaspoon thyme (dried), 1 teaspoon rosemary (dried), 1 teaspoon paprika
- Meanwhile, cut the zucchini into pieces and sautรฉ for a few minutes over fairly high heat with the other ingredients. Add oil if necessary.1 zucchini, A generous splash avocado oil
- Heat a little oil in the pot and transfer the zucchini to it once lightly browned on all sides.
- Deglaze with the water and add the broth powder. Squeeze the lemon and add its juice. (If desired, squeeze it into a separate container first to catch the seeds.)400 ml chicken broth (or chicken bone broth), 400 ml beef broth
- Let everything simmer a little longer. Blend the soup once the zucchini is completely tender. Blend until smooth, or blend for a little less time to leave chunks in the soup if you prefer some texture.
- Break up the walnuts by hand. Wipe the frying pan with paper towels and toast the walnut pieces in it.1 handful walnuts
- Reduce the heat under the soup. Grate the Pecorino and melt 50 grams of it into the soup.100 g Pecorino
- Divide the soup among bowls and garnish with the walnuts and remaining cheese.
