Simple, creamy, and delicious, Zucchini Soup is a great way to use up that bumper crop of zucchini. The luscious soup is smooth and silky with little flecks of zucchini. It's thickened with vegetables, and a touch of cream makes it extra luscious.
Yessirree, it happened again. The Zucchini Monster came to visit in the night! (Just like here and here, and when they left their spaceship here.) He looked a bit friendly this time - but also kinda like the Grinch . . . (thankfully there were no presents laying around that he could steal).
We're starting to put the garden to bed. A couple nights ago, before the first frost, we picked all the zucchinis and tender vegetables. It was a generous zucchini harvest. We planted a lot of different varieties this year, including regular green and yellow zucchinis, green and white pattypan squashes, yellow crookneck squashes, delicata squash, and Italian trumpet zucchinis (the curly ones). Such fun!
I'm storing some of the larger zucchinis to cook later in the fall, have given away a pile of them, and have been grilling and baking and making this delicious soup out of them. I've also been experimenting with zucchini butter and am excited to use that in savoury dishes this winter.
But this soup - what a drool-worthy celebration of the humble zucchini. The soup is divine! It's loaded with fresh veggie flavour and the delicate taste and texture of silky zucchinis. It only takes about 15 minutes of preparation time, and then let it simmer while you get the table set. It's naturally thickened with just the vegetables and zucchini in the broth. A quick whirl with an immersion blender makes it smooth with little flecks of vegetables to add interest. A generous glug of cream (or milk) stirred in at the end makes it rich and even creamier.
Simplicity often tastes the best.
A hot bowl of delicious zucchini soup will win rave reviews and please even the zucchini-averse in your crowd. It takes this overlooked vegetable to new heights.
This soup is now a staple in our summer and fall meal rotation - it tastes like it took a whole lot more time and effort to make than it actually does.
Even the Zucchini Monster approves - look he's smiling!
Other Tasty Ways to Use Zucchini
Zucchinis are such a versatile vegetable:
- Decadent Chocolate Zucchini Cake with Chocolate Ganache Glaze
- Crustless Zucchini Pie
- Zucchini Stacks Appetizer
- Zucchini Salad with Herb Vinaigrette
- Zucchini Fritters
- Spicy Zucchini Salsa
- Sweet 'n Tangy Zucchini Relish
* * * * *
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion, chopped ~1 cup
- 4 cloves garlic, minced
- 2 medium carrots, diced ~¾ cup
- 2 stalks celery, diced ~¾ cup
- 2 lbs. (900gms) zucchini (2 large or 3 medium) ~7 cups, diced
- 2 medium potatoes (~350gms total), unpeeled, diced ~1½ cups
- 1 teaspoon fine sea salt
- ¼ teaspoon white pepper or black pepper
- ⅛ teaspoon ground nutmeg
- 1 bay leaf
- 4 cups (960ml) chicken or vegetable broth
- 4 tablespoons chopped parsley or dill divided
- ¾ cup (180ml) whipping cream or 1 cup (240ml) light cream or milk
- Melt the butter and oil in a large heavy-bottomed pot over medium-high heat.
- Add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes, stirring often, until the onion is translucent.
- Dice the zucchinis (don't peel them) and potatoes and add them to the onions along with the salt, pepper, bay leaf, and nutmeg. Cook for 5 more minutes, stirring occasionally.
- Add the broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for 20 minutes.
- Add 3 tablespoons of the parsley and cook for 2 minutes longer. Remove the bay leaf, and purée the soup with an immersion blender until it is almost smooth, with small flecks still showing. (Alternately, you can pour the soup into a regular blender canister and blend it to your desired texture. Be careful with hot soup in a blender, it can make the lid pop off. It's best to cover the blender canister with a tea towel and hold down the lid while blending hot liquid.)
- Add the cream or milk and cook for 1 more minute, just until the soup is heated through.
- Serves 6.
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This zucchini soup is so delicious! I made a double batch so I could freeze half of it and think I will make more tomorrow for freezing. I love your recipes!
Aw, thank you SO much! I'm really glad you like the soup - it's sure a favourite in our house, too (I'm always happy to find a tasty way to use up our bumper zucchini crop!)