Why Zucchini Soup Is a Staple in French School Cafeterias
Zucchini soup is one of those quietly beloved dishes in France, loved by children and adults alike. It’s a classic favorite in French school cafeterias, and an easy choice for a school chef who wants reassurance that most students will actually enjoy their vegetable side dish. Parents recreate it at home for the very same reason — it’s a no-brainer when it comes to getting children to eat vegetables and take in their vitamins without a struggle.
For a complete overview of the French school lunch system, see → French School Lunches: How They Work Today.
I make this soup on repeat throughout the fall and winter months. I’ve lost count of how many times someone has told me, “I don’t like zucchini… but this soup is delicious.” The last time was my nephew visiting from Chicago — he asked for a second bowl. That pretty much says it all.
Below is the recipe. Like all the recipes I share (another popular one is the French Detox Soup), feel free to make it your own: skip the onion if you prefer, add more cheese, use a little more or less potato. Do what feels right. It’s a forgiving recipe, hard to mess up, and one of those cold-weather staples that quietly keeps vegetables (and vitamins) on the table.
This short video shows how zucchini soup is prepared in a French school kitchen:
Zucchini Soup Recipe (French School Style)
Ingredients (serves 4)
- 4 medium zucchini
(about 600–700 g / 1.3–1.5 lb total) - 1 potato
(about 150 g / 5 oz) - 1 onion (optional)
- 4 to 6 portions of Kiri cheese
(about 72–108 g / 2.5–3.8 oz total) - 1 small knob of butter or a drizzle of oil
(about 10 g butter / 2 tsp oil) - 1 liter water or vegetable stock
(4 cups) - Salt, lightly
- Pepper (optional)
Please note: Kiri is a mild, creamy cheese commonly used in French cooking. In the U.S., Laughing Cow cheese wedges work very well as a substitute and give a similar smooth texture.
Instructions
- Wash the zucchini and slice them into rounds. Peel the potato and cut it into small cubes.
- Finely slice the onion if using.
- In a large saucepan, melt the butter or heat the oil over medium heat. Add the onion and cook gently without browning.
- Add the zucchini and potato, then pour in the water or vegetable stock.
- Simmer for about 20 minutes, until the vegetables are very tender.
- Blend until completely smooth.
- Add the Kiri cheese portions and blend again until the soup is silky and creamy.
- Taste and adjust seasoning if needed.
A Note For Parents
This soup is especially popular with children thanks to its very smooth texture and mild, lightly cheesy flavor. It’s often one of the first vegetable soups children happily eat in French school cafeterias.
This recipe will also be included in my upcoming short ebook, French School Lunch Favorites, a small collection of 12 much-loved dishes from French school cafeterias, recreated for home kitchens. I’ll share more details here when it’s ready.
More From France
If you’re curious about how France nurtures healthier habits — from school lunches to everyday food, movement, and wellbeing — I share practical tips and stories each month. Sign up for the free newsletter below and receive my guide, The French Guide to Everyday Wellbeing, straight to your inbox. Merci!
