Spain on a Fork > All Recipes > Soups & Salads > Spanish Cream of Zucchini Soup with Honey Roasted Almonds
All Recipes, Soups & Salads / February 5, 2021

Spanish Cream of Zucchini Soup with Honey Roasted Almonds

In this post, I am sharing with you a dish from the province of Tarragona in the region of Catalunya, but more specifically, from the county of Priorat. We are talking a Spanish Cream of Zucchini Soup with Honey Roasted Almonds.

Spanish Cream of Zucchini Soup
This soup has the most incredible textures & flavors, it´s sweet & savory, easy to make and made with simple ingredients. The best part? You can serve it either warm or cold. The perfect dish for any time of the year.

Spanish Cream of Zucchini Soup
In Priorat, this dish is typically served as a first course, but you can totally serve it as a main course, next to a piece of grilled fish and a crunchy baguette. Either way, this soup promises to fill your soul with so much goodness.

Spanish Cream of Zucchini Soup
TIPS & TRICKS to Make this Recipe: Once the vegetables are boiled, I like to let them sit for 10 to 15 minutes before I add them into the food processor. This helps bring up the temperature in the veggies, so it doesn´t damage the food processor. For the honey roasted almonds, I used raw marcona almonds. But you can use any raw blanched almonds you like.

Spanish Cream of Zucchini Soup

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Cream of Zucchini Soup with Honey Roasted Almonds

4 from 2 votes

Spanish Cream of Zucchini Soup with Honey Roasted Almonds

Course Soup
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 1/4 cup extra virgin olive oil 60 ml
  • 1 large onion
  • 4 cloves garlic
  • 2 large zucchinis
  • 1 large potato
  • 3 cups vegetable broth 700 ml
  • sea salt & black pepper


  • 1 cup raw blanched almonds 130 grams
  • 1 tbsp extra virgin olive oil 15 ml
  • 1 tbsp honey 21 grams
  • sea salt


  1. Cut 1 large onion into large chunks, cut 4 cloves garlic in half, cut 2 large zucchinis into 1/2 inch (1.25 cm) rounds and cut 1 large potato into 1 inch (2.50 cm) pieces

  2. Heat a stock pot with a medium-high heat and add in a 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped onion & garlic, mix with the olive oil, after 3 minutes and the onion & garlic are lightly golden fried, add in the chopped potatoes, the pieces of zucchini and 3 cups of vegetable broth, once it comes to a boil, place a lid on the pan and lower the fire to a low-medium heat

  3. Meanwhile, add 1 cup (130 grams) of raw blanched almonds into a bowl, along with 1 tablespoon (15 ml) extra virgin olive oil, 1 tablespoon (21 grams) of honey and season with sea salt, mix together until well combined

  4. Transfer the coated almonds into a baking tray lined with parchment paper (reserve the bowl you mixed the almonds in), make sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) for 10 minutes, remove the almonds from the oven, transfer back into the same bowl you mixed them in, give them a quick toss to pick up any left over honey and olive oil that was left in the bowl, add the almonds back into the parchment paper, make sure they´re in a single layer and let them air dry

  5. About 25 minutes after adding the lid on the stock pot, the vegetables should be perfectly cooked, you can pierce one of the potatoes, if it easily goes in, they are ready to go, remove from the heat, transfer the vegetables into a bowl and set aside to cool off, reserve the broth in the stock pot

  6. After 10 to 15 minutes, add the vegetables into a food processor, season with sea salt & black pepper and run the food processor on a low speed, once the veggies come together (about 20 seconds), pour in about 1/2 cup of the reserved vegetable broth, run for 2 to 3 minutes or until you end up with a creamy texture with no lumps, transfer the soup into shallow bowls

  7. Add the honey roasted almonds into a mortar (or food processor) and pound down on the almonds to get small chunks

  8. Add a generous portion of the honey roasted almonds over the soup, enjoy!

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  1. Amber

    3 stars
    I wasn’t a fan, expecting more zucchini taste. After tasting – I added 4T of sugar and grated hot pepper flakes which seemed to give more flavor. Next time I’ll try it without the potato.

    29 . Apr . 2024
  2. Melissa

    5 stars
    I made this on the weekend including the home-made broth and it was delicious. I loved how the sweetness of the almonds combined with the other flavors. I will definitely make this again!

    20 . Apr . 2021
    • Spain on a Fork

      So happy you enjoyed the dish! Much love 🙂

      20 . Apr . 2021

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