Heat wave, hot weather, fussy baby? Here is a cold soup recipe for baby, perfect for summer meals: extra fresh, made with zucchini, cherry tomatoes, potatoes, cream, and fresh basil.
Easy to digest, full of water and flavor, it helps hydrate and refresh while still delighting baby — and the whole family, of course. It is a great alternative to warm purees, and I highly recommend it!
Serve it lukewarm or chilled: this soup is a true little complete meal, quick to prepare, and of course perfect for grown-ups too.
Ingredients
For about 4 baby portions:
Preparation
Peel the potatoes, wash the zucchini, then cut everything into pieces.
Steam the vegetable pieces for about 8 to 10 minutes, until very tender.
In a blender, add:
- the cooked vegetables,
- the washed cherry tomatoes,
- the fresh basil,
- the crème fraîche (or cream cheese).
Blend until smooth and even.
Add a little cold water if needed to adjust the consistency.
Let cool at room temperature or in the refrigerator before serving lukewarm or chilled.
Storage
- Refrigerator: up to 48 hours in an airtight container.
- Freezer: possible, in portions (but the basil may lose a little of its aroma).
Frequently Asked Questions
Can I replace the crème fraîche?
Yes, with plain cream cheese, Greek yogurt, or a plant-based version (soy cream, almond cream, etc.).
Can I use other vegetables?
Yes, this recipe can absolutely be adapted. Eggplant, roasted peppers, peas… anything is possible.
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