September 11, 2018

Silky creamy zucchini soup


A silky smooth and creamy zucchini soup is a perfect last hurrah to your summer zucchinis as we transition into fall. Fall is hands-down my favorite season, but I still have a hard time with the end of summer, especially now having children. Even though they are only two years old, the passage of time is more apparent to me now than ever. I'm not ready for each milestone to pass and age to end.

Soups are a favorite of mine, and even more as the weather beings to cool (as I write this we are in the midst of a late summer heat wave though). We've been gifted many zucchini this year (Which you may have guessed from all my zucchini recipes lately) and I thought it would be a great vegetable to make a cream soup from. The texture of the zucchini blends up so nice and smooth that very little cream is used here. In fact, I used chicken broth for the majority of the liquid. I kept the flavorings to a minimum, but herbs like parsley or basil would be a nice compliment to this soup. This recipe can be a main dish or lunch with a side of bread or crackers and cheese. It's also a nice starter or side dish with something like a BLT or grilled cheese sandwich. Plus it's a great way to get some green veggies into your family and kids!


Yield: 4 servings

Silky Creamy Zucchini Soup

A silky smooth and creamy zucchini soup is a perfect last hurrah to your summer zucchinis as we transition into fall.

ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup minced sweet yellow onion
  • 2 garlic cloves, minced
  • salt and freshly ground black pepper, to taste
  • 1 quart chicken broth or stock (can sub vegetable)
  • 1/8 teaspoon ground nutmeg
  • 2 lbs diced zucchini
  • 1/4 cup heavy cream

instructions:

How to cook Silky Creamy Zucchini Soup

  1. In a soup pot, warm the olive oil over medium heat. Stir in the onion and cook, stirring often, until softened. Stir in the garlic and a few grinds of pepper and a good pinch of salt. Cook for another minute and then stir in the chicken broth and nutmeg. Add the zucchini and bring to a low boil.
  2. Cover and cook, stirring occasionally, until the zucchini is softened, about 20-25 minutes. Remove from the heat and puree with an immersion blender (or in a regular blender in batches). Stir in the heavy cream and taste for salt and pepper.
  3. Serve hot and top with more freshly ground black pepper, a dollop of sour cream, and minced chives, if desired.
Created using The Recipes Generator

I hope you enjoy this recipe for zucchini soup!

6 comments:

  1. Looks so creamy and tasty! Love your soup bowl :-)

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  2. Terrific looking soup! Perfect for soup season -- one of the many reason why fall is my favorite season. Good stuff -- thanks so much.

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  3. Looks so good and so healthy!! This would make the perfect fall soup. Thanks for sharing!

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  4. while i like your zucchini bread better, there's no denying that this is appealing too! :)

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  5. Mmmmmm looks yummy! I love anything in soup form hehehe. PINNED!

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  6. This looks delicious! I great way to use zucchini! Thanks for sharing your recipe on the #Celebrate365 Blog Party!

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