Dinner
Zucchini Soup, Creamy
I was rather skeptical of this zucchini soup at first. Something about 4 zucchinis blended up into a soup seemed
However, ITS WORTH THE POT!! And ridiculously filling. I envisioned this soup as a starter or a side dish. But, one medium sized bowl later and I was SO full and satisfied.
I see this soup as the reliable segue into fall. It’s like combining the harvest of summer with the cooler weather days of autumn. And, lets be honest, that darn zucchini is resilient and is likely still growing in your garden OR being sold for next to nothing at your local market. At least for a few more weeks anyways.
Because I pair everything in the kitchen with garlic, that was an straightforward choice for this soup. And I knew I wanted an herb with it but spent an abnormal amount of time trying to decide which one. I was torn between basil and parsley. In the end, as you see, parsley won.
I truly love the parsely in this soup. It gives it a fresh taste and A regular here it so much. But truly, you could substitute the parsley for any other herb and I’m sure it would be flavorful.
This soup is genuinely as straightforward as sauteing some garlic and onion in a large pot and then roughly chopping up your zucchini and throwing those into the mix. My regular recipes are the ones where you only throw all the things in and mix.
After that, a good portion of broth is added and the parsley, of course. And some S&P!
Now you simply wait while all the flavors gel together and become go-to friends.
Once cooked and cooled a tad bit, all of you zucchini and broth are added to a blender or food processor and blended until they’re creamy and OH so smooth. You can stop sooner if you would prefer chunky soup. It’s an option.
Mmmmm. Today is completely a soup kind of day….
Some more Zucchini-ness for you:
Zucchini Chicken Bites
Zucchini Crust Quiche
Zucchini Dill Fritters
Zucchini Wheat Brownies
The recipe
Creamy Zucchini Soup for the Table
Ingredients
- 4 medium zucchinis (roughly chopped)
- 1 small onion
- 4-6 cloves of garlic (minced)
- 1 tablespoon of unsalted butter
- 4 cups of chicken (or vegetable broth)
- ¼ cup of fresh parsley (loosely packed)
- Salt & Pepper to taste
Method
- 1
In a large saucepan, melt the butter and then add in the garlic and onion. Saute for about 8 minutes until the onion turns soft. If pan becomes too dry, add in a touch of olive oil or a bit more butter.
- 2
Add in the Zucchini with a touch of salt and pepper, stir, and continue to cook over medium heat. Stirring every couple minutes, cook the zucchini until it begins to get soft, about 10 minutes.
- 3
Add into the pot the broth and the parsley. Stir and bring to a simmer.
- 4
Simmer for 10 minutes until the zucchini has turned extra soft and then take off of the heat.
- 5
Let sit for a few minutes to cool down.
- 6
In 2 different batches, pour the zucchini and broth mixture into a blender or food processor and blend until thoroughly pureed and creamy.
- 7
Once all done, pour back into the suacepan and quickly heat the soup back up if it has cooled down too much.
- 8
Season with a bit more salt and pepper and ENJOY!
