Originally I was going to call this recipe Creamy Zucchini Soup. However, before I could publish the recipe I read an article in which a chef took another chef to task for calling a soup creamy, when there was no cream in the recipe. This recipe has no cream; the only “cream-ish” ingredient is Greek yogurt. For me, the combination of the yogurt and blended ingredients created something creamy, but I believe it also could be described as silky.
This recipe is one that should be made sooner as opposed to later. For many parts of the country, zucchini season is ending, and this soup is best made with fresh, local zucchini. With temps in my region starting in the mid-30s today, it seems the perfect day to serve a bowl of soup to warm yourself.
This soup is also quite handy, in that it is ready in less than 30 minutes. For this soup, there’s no need to let it simmer to intensify flavors. A little sautéing, a little blending, and a little simmering and dinner is ready.
Give it a try while the harvest and temperatures are working in tandem to enjoy a fresh, hot serving of zucchini.
- 1 Tb. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 5 medium zucchini, chopped
- 2 cups spinach broth*
- 1/3 cup Greek yogurt
- salt & pepper
- hot sauce
- In a medium stockpot, heat olive oil over medium heat. Add onion, and sauté until translucent, about 5 minutes.
- Add garlic and zucchini, and sauté for an additional 5 minutes, or until zucchini is tender.
- Add broth, and bring to a boil. Transfer half of the zucchini soup to a blender, and purée. (Be sure to hold the blender lid with a heavy towel, as the heat may cause the lid to fly off!)
- Repeat with the other half, and return all of the purée to the stockpot.
- Over low-medium heat, add yogurt and stir to combine.
- Season with salt, pepper, and hot sauce, if desired. Allow to simmer for 5 minutes.
- *I had spinach broth on hand from blanching spinach. Vegetable broth can be used as a replacement.